The Most Gelatinous Chicken Feet Bone Broth in The Instant Pot
This golden chicken feet bone broth is one of the most nourishing broths you can make. It turns out thick, gelatinous, and packed with collagen, minerals, and flavor. Thanks to the Instant Pot, it comes together in just an afternoon, giving you a healing base you can sip on its own or use in soups, stews, sauces, and countless recipes.
Equipment
- Instant Pot
- Strainer
Ingredients
- 2 lbs chicken feet cleaned
- Filtered water enough to fill the pot
- 2 tbsp apple cider vinegar optional
Instructions
- Prepare the chicken feet. If needed, wash them thoroughly under cool water until clean. To blanch, place the feet in a large pot of boiling water for about 5 minutes, then discard the water. If your chicken feet already look clean, a quick rinse under cool water is enough.
- Place the chicken feet into the Instant Pot. Add herbs and vegetables if you’d like.
- Fill the pot with cool, filtered water up to the “max” line. Add in two tablespoons of apple cider vinegar.
- Secure the Instant Pot lid, set the valve to Sealing, and cook on High Pressure for 4 hours. (It will take 30–45 minutes to come up to pressure.)
- When the cooking cycle is finished, allow the pressure to release naturally (this usually takes 20–30 minutes).
- Carefully open the lid and strain the broth through a fine-mesh strainer into a large bowl or directly into jars. Discard the chicken feet. Let the broth cool for a few minutes before transferring it to the fridge. As it cools, the broth will set into a beautiful gelatin, and the fat will rise to the top, forming a thin layer you can skim off easily if you wish.
Notes
If you're short on time you can cook for 2–3 hours instead of 4. The broth will be less gelatinous and lighter in flavor but still nourishing.
Store the broth in the refrigerator for up to 5 days, or freeze in freezer-safe containers (leaving headspace) for up to 6 months.
You can add other bones or cartilage-rich pieces along with the chicken feet if you don't have enough chicken feet.
Herbs, vegetable scraps, or a bit of salt can be added for flavor, though I prefer to keep mine plain. With such a long cook time, I find it best to add fresh herbs and veggies later when using the broth in recipes to keep them fragrant.
If you don’t have an Instant Pot or pressure cooker, you can still make chicken feet broth on the stovetop or in a slow cooker. Simply place the feet, water, and vinegar in a large stockpot, bring to a boil, then reduce to a very gentle simmer (or just turn on the slow cooker with the lid on). Let it cook low and slow for 12–24 hours. The longer it simmers, the richer, more flavorful, and more gelatinous your broth will be.