Keyword bone broth, chicken, Instant Pot, low histamine
Prep Time 10minutes
Cook Time 2hours
Pressure time up and down 3minutes
Total Time 2hours13minutes
Servings 9yield 9 cups
Instant Pot or electric pressure cooker
3poundsmeaty bone-in chicken pieces or small whole chicken
1 largerib celerychopped
1/2leek, rinsed of sandchopped
3garlic clovespeeled and smashed
2-3fresh thyme springs
2quartsfiltered water8 cups
If using a whole chicken cut it into pieces and remove extra fat and skin. For help see the photos in the post. If using pieces trim off extra fat and skin. Place the chicken in the pot, then add the onions, carrot, celery, leek, garlic, thyme, bay leaf and water.
Fill the pot up to the line that reads "PC max 2/3" with fresh filtered water, about 2 quarts. Lock on the lid and turn the vent to lock. Press the Soup/Broth button and set the timer for 2 hours. After 2 hours press the cancel button and allow the pressure to release naturally for 20-30 minutes. After that turn the vent button and let any additional pressure release.
Strain the spent chicken, bones and vegetables thorugh a sieve or fine colander into another container. Wash the pot, then add the broth back to the pot for chilling. Fill a sink half full of ice and cold water for an ice bath. Place the pot in the ice bath and chil for about 1 hour, or until the broth is below 70°F. Cover and olace the pot in the refrigerator overnight. In the morning skim teh durface of solidified fat, then portion, label, and freeze.