Instant Pot Chicken Stock (MSG Free!)

Heal Your Headache safe instant pot chicken stock. No onions or MSG in this easy to make stock! #migrainediet #stock #chicken

It was not love at first sight for me and the instant pot. We had a long courtship, where we went on a few dates, but I wasn’t sure if this relationship would be a long term thing. We had some good progress with Mexican pulled pork, but I still preferred the slow cooked flavor you get from simmering for a few hours. I often felt lied to when I thought I was getting a quick meal, but then had to wait for the natural pressure release. The total time would occasionally be longer than if I would have just cooked everything in the oven! I’m not easily impressed. But last night my instant pot proposed, and I gleefully accepted. How did I finally fall in love, you might ask? I made my first Heal Your Headache safe chicken stock. And it was ridiculously easy and full of flavor.

Heal Your Headache safe instant pot chicken stock. No onions or MSG in this easy to make stock! #migrainediet #stock #chicken

This recipe is so good, I am letting it skip the line and be posted right away. Not only can you make this in an hour and half TOTAL, but the majority of that is hands off time. This is the perfect recipe to make on a Sunday afternoon, then have it on hand for the week. You can even put it in individual plastic ziploc bags, place them on their side, and freeze them in levels so they don’t take up much space.

The bonus to this extra bit of work is that you can rest assured there will be no MSG or onions in your stock, which you can not find anywhere on the market without paying an arm and leg. Plus since it’s not simmering all day, you do not have to worry about tyramine build up that you might with bone broth.

Yet one more bonus is that you can use the carcass of your leftover “naked” chicken to flavor this. I’ve only ever made long simmering stock with chicken wings, and as much as I love Deb, this one takes the cake. My next trial of stock will be with using chicken wings, which isn’t as resourceful, but I’ll be curious to compare the flavors.

If you’re looking at getting an instant pot, I have this one. It’s not the fancy one with all the bells and whistles, but it’s less expensive and works really well for everything I need it for. Make sure you have one that’s at least 6 quarts. You can not fill the pot over 2/3rd’s full with liquid, so this recipe was created with that in mind.

If you do not have an instant pot, you can make this in a crock pot by simmering on high for 4 hours or on low for 8 hours. You can also simmer over the stove for 2-4 hours. The longer it simmers, the more flavor you will have.

Heal Your Headache safe instant pot chicken stock. No onions or MSG in this easy to make stock! #migrainediet #stock #chicken

If only I would have been as picky with the guys I dated before my husband as I was with my instant pot recipes…

Heal Your Headache safe instant pot chicken stock. No onions or MSG in this easy to make stock! #migrainediet #stock #chicken
5 from 4 votes
Heal Your Headache safe instant pot chicken stock. No onions or MSG in this easy to make stock! #migrainediet #stock #chicken
Instant Pot Chicken Stock (HYH Safe)
Prep Time
10 mins
Cook Time
40 mins
Natural release
30 mins
Total Time
50 mins
 

MSG/Onion free and easy to make, this whole chicken stock comes together in less than an hour and half. It still has a ton of flavor and makes great use of your leftover chicken bones from a "naked" rotisserie chicken. 

Course: Kitchen Basic, Sauce, Side Dish
Cuisine: American, French
Keyword: Chicken Stock, Heal Your Headache, Instant Pot
Author: The Dizzy Cook
Ingredients
  • 1 leftover rotisserie chicken carcass I get the "naked" chicken from whole foods, pick off the meat, then use the leftover bones for this
  • 8 cups filtered water
  • 1 large shallot (can sub leeks if you have them), peeled and halved
  • 5 peeled baby carrots You can use 2 regular carrots, I just had baby ones on hand
  • 1 celery stick cut into 4 pieces (if it's long)
  • 3 large garlic cloves, peeled
  • 1 tbsp whole black peppercorns
  • 1/2 cup fresh parsley stems/leaves Don't get too exact with this, just eyeball it
  • 3-4 fresh rosemary stems
  • 1 bay leaf
  • 2 tsp white vinegar
  • kosher salt I started with 1 tsp, but you can add more later
Instructions
  1. Place all the ingredients in the instant pot and pour water over your veggies and chicken. Lock your lid, making sure your "valve" is also closed (IE not pointing towards the steam icon). Close the lid, it should make a fun noise. Hit the "pressure cook" button (sometimes these say "manual) and adjust the time for 40 minutes. 

  2. At this point the screen will show "ON" as it builds pressure. This is not a part of your 40 minute cooking time, unfortunately. It takes about 10-20 minutes for it to build. As pressure is building, the steam will start to release slightly until the button seals itself within a few seconds. Just letting you know so you don't freak out that you didn't close it like I did my first time. 

  3. The time will then show 40 minutes and it was start to cook. Once the 40 minutes are done, don't do anything. Just leave it. It should turn to a "warm" setting while the pressure does a natural release. Let it sit for about 30 minutes, then turn your knob to release any extra pressure. Watch your hands so you don't have hot steam close to them! 

  4. Take the inner, silver pot out of the instant pot and strain out all the veggies and chicken parts. You might need a very fine mesh strainer for this if you like your chicken stock clean. Wait for the stock to cool and place in the fridge, or pour into ziploc bags and freeze individual portions. I find it's easier to skim the extra fat off the top once it's cooled.

  5. I've also seen people pour stock into ice cube trays to use one at a time. Whatever floats your boat! Stock should keep up to a week, but I highly recommend freezing if you have an issue with tyramine build up. 

Alicia was diagnosed with Chronic Vestibular Migraine in 2016 and has been able to successfully manage her symptoms through medication, supplements, lifestyle changes, and the Heal Your Headache Diet by Dr. David Buchholz from Johns Hopkins. She's the owner of The Dizzy Cook.

14 comments

  1. Stefanie Winborne

    5 stars
    Just made this chicken stock and it smells amazing! Can’t wait to use it! Do you have a recipe for beef broth? Could you use beef bones from a butcher? Thanks!

    Reply

    1. Alicia

      Thanks, Stefanie! I haven’t tried beef broth yet, but I imagine it would be just as good with some meaty beef bones. You can use the “saute” option on your instant pot to get them browned before you use them!

      Reply

  2. Stefanie Winborne

    I may give it a go. If it goes well, I’ll let you know!

    Reply

    1. Alicia

      Please do! Would love to add it one day. I’m working on a vegetable broth for the book!

      Reply

  3. Valerie Gordon

    It I don’t have an Instant Pot ( and I don’t yet) how long would I cook this on the stove – sorry if I missed this somewhere else

    Reply

    1. Alicia

      Hey Valerie, You could simmer this on the stove or on the high setting in a crock pot for 4 hours. If you did it on low, I’d give it 6-8 hours.

      Reply

  4. Wendy

    5 stars
    Just made this, and it smells absolutely amazing! I was just diagnosed with vestibular migraines and was recommended HYH…this website has been super helpful! What are your favorite HYH-friendly recipes using this stock?

    Reply

    1. Alicia

      So glad you found me! This is one of my favorite recipes on the site. I freeze it and use it in EVERYTHING. Soups, sauces, gravy you name it. I really love it in this Winter Rice Pilaf and this Chicken with Grapes.

      Reply

  5. Laura Garcia

    5 stars
    This turned out delicious. I put it in the crockpot due to not having an instant pot. I roasted a chicken for dinner and then used the bones for the broth. I like getting multiple meals out of one.

    Reply

  6. Stacy A Jones

    Hi Alicia. I don’t have the $ to invest in an instapot – do you have a broth/stock recipe that doesn’t use one?

    Reply

    1. Alicia

      Hi Stacy – I just added directions for a crock pot and stove top!
      If you do not have an instant pot, you can make this in a crock pot by simmering on high for 4 hours or on low for 8 hours. You can also simmer over the stove for 2-4 hours. The longer it simmers, the more flavor you will have

      Reply

      1. Stacy A Jones

        Thank you so much! I’m having fun with your pantry ideas and recipes – I’m still adjusting to the new normal, but I’m a firm believer in slow and steady winning the race. Be well, Alicia.

        Reply

  7. Karen Mizrach

    5 stars
    I’m so excited to be finding great recipes that are migraine-friendly. I just bought a “naked” chicken and am making this broth on the stove right now. It smells amazing. I froze the cut up chicken to use for other recipes. Although, I did save out a bit to make your chicken salad! Thank you so much for everything you do. Cooking is one thing I still usually feel comfortable doing and is something that takes me away from the constant frustration of my condition.

    Reply

    1. Alicia

      That’s awesome, Karen! Such a great way to use 1 ingredient, right? I was the same way. I’m so glad you found a little bit of joy through it. 🙂

      Reply

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