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Instant Pot Chicken Feet Broth (Paleo, SCD, GAPS, AIP)

chicken feet, bone broth, gelatin
Scale

Ingredients

Instructions

  1. Clean the vegetables
  2. Clean the feet and the heads
  3. I usually leave the outer skin on the onion and the leaves on the celery
  4. 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
  5. Add the apple cider vinegar
  6. Add the rest of the vegetables
  7. Close and lock the lid of the instant pot, make sure the valve is on “sealing” and set to MANUAL
  8. 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
  9. Let cool as it will be very hot
  10. Strain and place into mason jars and cool further in the refrigerator – you will notice the beautiful gel you will get from this broth
  11. Pack into smaller freezer safe containers for small portions for stews, soups and gravies
  12. Or go ahead and make some soup!