Step 1

In a large stock pot or dutch oven, place chicken feet, water, onions, carrots, celery, peppercorns, and any herbs you want to add. Turn the heat to medium and bring to a simmer.

Step 2

Cover with a lid and turn down to low. It should still be simmering

Step 3

Allow the broth to simmer for 6-8 or more hours.

Step 4

Strain with a fine mesh strainer into jars and store in the fridge.

Step 5

Place the chicken feet into the Instant Pot and pour over water.

Step 6

Add lid and set to seal.

Step 7

Set to low pressure for 240 minutes.

Step 8

Once the time is up, set it again for 240 minutes.

Step 9

When it is done cooking, you can either allow it to naturally release or flip the valve to venting.

Step 10

Strain off the broth using a fine mesh strainer and store broth in the fridge.