Instant Pot Chicken Bone Broth (low-FODMAP friendly)
Preparing your own Instant pot chicken bone broth is so easy and economical! Homemade chicken stock is a healthier alternative to store-bought and tastes much better. This recipe includes instructions for making the best keto and low-FODMAP chicken bone broth to use in soups, stews and more.
Servings: 12 cups
Calories: 51kcal
Ingredients
- 2 pounds chicken bones see Post for the best bones to use
- 2 carrots chopped in large pieces
- 2 celery stalks chopped in large pieces - optional for low FODMAP
- 1 leek choped in large pieces - green part only for low-FODMAP or use 1 onion if not low-FODMAP
- Water enough to cover - see instructions, below.
Optional herbs and spices
- fresh rosemary optional - see Notes
- fresh thyme optional - see Notes
- 2 bay leaves optional - fresh or dried
- 1 teaspoon peppercorns whole - optional
Instructions
- Place the bones in the Instant Pot. I love to use this silicone strainer because it makes straining the broth such an easy task, but it’s not necessary.
- Add vegetable and spice ingredients.
- Cover the ingredients with filtered water, being careful not to overfill. Add water only to the max fill line – it’s okay if the contents aren’t fully covered.
- Secure the lid, and press the Soup/Broth button, and adjust time to 120 minutes (2 hours). Use the natural release method when finished.
- Let cool for about 30 minutes.
- If using the silicone strainer, remove from the pot and dispose of the bones and vegetables after it cools a bit. Using a fine mesh strainer over a large bowl, ladle the broth into the strainer, straining out any solids. Some people also like to use cheesecloth for this step to remove any particles.
- If not using a silicone strainer, strain the broth through a fine mesh strainer and discard the bones and vegetables.
Packaging and Storage
- Place the broth in the refrigerator until cool. A layer of fat will form on the top and can be skimmed off before storing. For a fattier option, don't skim off the fat.
- Fill containers of your choice and refrigerate for up to 5 days, or freeze. I like to store and freeze in mason jars, but also freeze some in ice cube trays for times when I need just a little broth. After the trays freeze, store cubes in a zip top bag in the freezer.TIP: Be sure to leave space at the top of your containers, When freezing, the liquid will expand and can either pop the lid off or break the container.
Notes
Expert Tips
- To make a low-fat chicken broth, after straining, try refrigerating it for a few hours before packaging. This allows the fat to solidify on top, making it easy to scoop away.
- If using whole, fresh vegetables, rather than scraps, peels, etc., save them and puree in a blender to add to soups, stews or gravies.
Variations and add-ins
For a low-FODMAP broth, make sure the add-ins are all FODMAP-friendly.- Try varying your vegetables with each batch – celery, carrots, onion and garlic (if tolerated), leek and leafy greens such as kale, collards or chard.
- Add some heat – cayenne, red pepper flakes
- Make low-sodium chicken broth – I almost never add salt to mine. You can always add salt to the dish you’re cooking later.
- Use warming herbs – ginger, turmeric, curry, masala, allspice, cumin, cardamom
- Add light flavors – lemongrass, curry leaves, kaffir lime leaves, seaweed (dulse)
- Create bright flavors – star anise, dill, cilantro, coriander, lemon zest
- Make it savory – bay leaves, onion, garlic, shallots, sage, oregano, basil, thyme, savory
- Add umami – add mushrooms such as shiitake, maitake or portabello. Oyster mushrooms are a delicious low-FODMAP mushroom with incredible flavor.
Nutrition
Serving: 1cup | Calories: 51kcal | Carbohydrates: 0g | Protein: 6g | Fat: 3g | Sodium: 120mg | Fiber: 0g | Sugar: 0g | Net Carbs*: 0g