I went to make some Ginger Squash Soup because I had an abundance of cooked squash, but I realized I did not have any chicken broth left… Instant Pot to the rescue!
I usually brew chicken broth overnight in the crock pot after I make a roasted chicken. I also use my crock pot for Chicken Feet Broth overnight as well.
Well I didn’t have time for that and as much as I prefer to slow cook broth in the crock pot, I decided to use my Instant Pot for broth and I couldn’t be happier with the results!
It made a gelatinous, nutritious broth in under 3 hours and I was able to go forward with my plans to use up all the squash I had in the refrigerator that day.
A win win situation.
It is so easy to throw frozen chicken feet packs and frozen bones or backs that you may have saved in the freezer, into the Instant Pot. It will take longer to get up to temperature when using frozen bones, but still, under 3 hours is amazing for the quality of this broth.
I get my packs of 4 feet and 2 heads from my farmer and they are already blanched and peeled. If you don’t have blanched and peeled chicken feet, you can use the Instant Pot to boil water (saute feature), throw the feet in for 30 seconds, remove them and peel off the skin. Use a paring knife to cut away any funky looking patches. You can do this in batches. Then cancel the saute function, pour out the water and follow the directions below.
- 2 packages of "soup pack" which amounts to 8 feet and 4 heads
- Add any extra bones if you have them
- 3 quarts filtered water
- 1 large onion
- 4 stalks celery
- 2-3 carrots peeled and sliced
- 3 bay leaves
- 2 Tbsp apple cider vinegar
- Clean the vegetables
- Clean the feet and the heads
- I usually leave the outer skin on the onion and the leaves on the celery
- Add all the feet and heads to the pot and fill with filtered water leaving room for the vegetables so that you will have at least one inch from the rim - this should be about 3 quarts of water
- Add the apple cider vinegar
- Add the rest of the vegetables
- Close and lock the lid of the instant pot, make sure the valve is on "sealing" and set to MANUAL
- Set the time to 120 minutes and when time is up let it release manually (this can take up to 30 minutes and getting the temperature and pressure up to speed can take 30-35 minutes in additional to the 120 minutes
- Let cool as it will be very hot
- Strain and place into mason jars and cool further in the refrigerator – you will notice the beautiful gel you will get from this broth
- Pack into smaller freezer safe containers for small portions for stews, soups and gravies
- Or go ahead and make some soup!
- Instant Pot (where to buy)