Step 1

Wash and rough chop the vegetables into large chunks. Make sure the chicken feet are clean.

Step 2

Place the ingredients into the slow cooker making sure not to overfill with water, about 8 cups. The slow cooker shouldn’t be more than ¾ full. Allow the bone broth to simmer on LOW for 24 hours.

Step 3

In a 6 quart Instant Pot, toss in the ingredients and then fill the liner up to the MAX FILL line with water, between 10 and 12 cups. Put the lid on remembering to make sure that the rubber seal is set in place really properly beforehand. Cook on HIGH pressure for 2 hours.

Step 4

Pour the contents through a mesh strainer into a large bowl so that you just have your bone broth in the bowl. Discard the solids.

Step 5

Pour the strained broth into glass mason jars and cover. Store in the fridge for up to 7 days, in the freezer for up to 6 months or the broth may be pressured canned for long term storage.