Instant Pot and Slow Cooker Instructions

Learn how to make the best, most gelatinous, nourishing chicken bone broth ever using your Instant Pot or slow cooker. Either way you cook it, you'll have the most gelatinous, nutrient dense chicken broth ever!

Chicken feet make the most gelatinous bone broth. They are inexpensive too. I really love the deep flavor produced by the slow cooker so I use that one for drinking. The Instant Pot gives a great flavor too and I use it mostly for cooking.

Either way you will be glad you made a batch!

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Chicken Bone Broth Ingredients:
1 lb. skinless chicken feet (see notes below on how to remove skin first)
2 carrots
4 stalks celery
1 onion
2 bay leaves
1 tsp. salt
1 tsp. pepper
2 tablespoons apple cider vinegar
water (see instructions)

Intant Pot Instructions:
Place ingredients into the liner and add water making sure not to go above the MAX FILL LINE. I used about 10-12 cups of water. Cook on HIGH pressure for 2 hours. Strain solids through a mesh strainer and season the broth to taste.

Slow Cooker Instructions:Place ingredients into slow cooker, making sure not to overfill with water. I used about 8-9 cups. Cook on LOW for 24 hours.

Strain solids through a mesh strainer and season the broth to taste.Store in the fridge for up to 7 days, in the freezer for up to 6 months or pressure can for longer term storage.

How to remove skin from chicken feet:Place the chicken feet in boiling water for 10 minutes. Remove and allow to cool until able to handle. Peel the yellow skin from the feet, using a scrub brush if needed.

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