InstaNT Pot Chicken Bone Broth Recipe

I have to be honest—I love soup. I could eat soup on hot days in the summer and pretty much every day if it was up to me. There’s just something so tasty about hot liquid broth with loads of veggies and herbs. The soups I make are filled to the brim with so many ingredients that they fill you up and you don’t feel hungry, trust me!

But, I have made soups the lazy way in my book. Pouring chicken broth from a cardboard container is just so easy on those busy school nights. I have pondered the idea of making my own chicken bone broth, but I have to admit, I talked myself out of it and assumed it was hard. To my surprise, it’s actually very simple!

The last year my sister and I have talked most mornings. We chat about everything—one of those things being recipes. She mentioned that she made her bone broth for her whole family including her cute cuddly golden retriever Penny. Yes, Penny is also in love with bone broth. My sister mentioned she makes it every week and puts it into a coffee mug with a little bit of melted ghee, squeeze of lemon, and sprinkled salt. Yum!

She coached me through the process and even sent me a video of her making it.

I finally got the courage to make my own bone broth and buy chicken feet at Wholefoods, yes I said chicken feet!

She had experimented with other chicken bones and discovered that chicken feet are the best for collagen and had the gelatinous substance after it’s been cooled!

I tweaked her recipe just slightly, basically just added herbs. I have to say, it’s pretty darn amazing. I use it for soups and cook our rice in it as well. My family admits my soups just went up a notch and have so much flavor. Plus, let’s not forget the benefits of bone broth: it’s great for your immune system when you’re sick, is packed with nutrients, has healing benefits, is easy to digest, has minerals that your body can digest easily, and it reduces inflammation. It’s a super hero in my book.

Recipe:

• 3 pounds of chicken feet (can get at meat markets or Wholefoods)
• 1/2 onion not peeled or cut up
• 2 carrots not peeled and cut in half
• 2 pieces of celery cut in half
• 4 garlic cloves
• 1/4 cup of unfiltered apple cider vinegar
• 1 tablespoon of sea salt
• 1 teaspoon of pepper
• 1 sprig of rosemary
• 1 sprig of thyme
• 12 cups of filtered water

Instructions:

1. This recipe is so easy, the preparation takes 10 minutes and then you throw everything into one pot.
2. Place the defrosted chicken feet in your Instant Pot. Then on top of the chicken feet place your carrots, onion, garlic, and celery stalks.
3. Pour in your apple cider vinegar and filtered water.
4. Sprinkle your salt and pepper all around the mixture.
5. Lastly, place your fresh herbs on top. Click the top of the Instant Pot on and make sure your vent is sealed. Put the Instant Pot on high pressure for 1:20 minutes.

That’s it! Walk away and do a few things around the house. Then once it’s done you can release the pressure and let it cool down for 1 hour. I usually take the silver pot out of the Instant Pot to help cool it more. Once it has cooled, take a strainer to the broth and take out all the chicken feet, vegetables, and herbs.

Then once everything has been strained out you are ready to pour into your mason jars. Take a funnel on top of the mason jar and place a strainer on top of the funnel. Ladle the broth on top of the mason jar and the strainer will catch any particles. The glass jars may still be hot, so be careful. I usually keep the jars out to be cooled for a couple of hours. Then I put everything in the fridge or freezer.

The broth will last 3-4 days if refrigerated or last 2-3 months if frozen. Enjoy!

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