FOUNDATIONAL
Chicken Feet Collagen Broth
High-pressure collagen extraction from chicken feet—distinct from everyday low-pressure bone broths on the stove or Instant Pot Low.
Prep20 min
Cook60–90 min (high pressure)
Total1.5–2 hr
Ingredients
- 1–1.5 kg chicken feet, tips trimmed and thoroughly rinsed
- optional15 mL apple cider vinegar
- 2 L cold water (stay below Instant Pot max fill line)
- optional1 small onion or 2 scallions for light aroma
Method
- optionalBlanch feet 2 minutes; rinse to remove surface fat and debris.
- Add feet, water, and optional vinegar to a 6–8 qt Instant Pot—do not exceed the max fill line.
- Cook on High Pressure (not Low Pressure or Broth/Stock low programs used for standard bone broths): 60–90 minutes, then natural release 15–20 minutes.
- Release any remaining pressure; strain through fine mesh while hot if you want the broth to stay pourable.
- Cool quickly; refrigerate or freeze. The broth sets firm with gelatin—use for paitan, dumplings, and body in noodle soups.