Keto Instant Pot Chicken Feet Broth
This nutrient-rich Keto Instant Pot Chicken Feet Broth is perfect for sipping or as a base for hearty soups, delivering all the benefits of collagen without the carbs.
Servings 8 servings
Calories 40kcal
Equipment
- Instant Pot
- Fine mesh sieve
- Cutting board
- Knife
Ingredients
- 2 pounds chicken feet cleaned and nails trimmed
- 1 medium onion quartered
- 2 stalks celery roughly chopped
- 2 carrots carrots peeled and roughly chopped
- 4 cloves garlic smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon apple cider vinegar
- 8 cups water
- Salt to taste
Instructions
- Prepare the chicken feet by ensuring they are thoroughly cleaned and the nails are trimmed.
- Place the chicken feet into the Instant Pot.
- Add the quartered onion, chopped celery, carrots, smashed garlic, bay leaves, and whole black peppercorns to the pot.
- Pour in the apple cider vinegar and water, ensuring the contents are submerged but do not exceed the max fill line of the Instant Pot.
- Secure the lid of the Instant Pot and set the valve to the sealing position.
- Select the "Soup/Broth" setting and adjust the time to 90 minutes at high pressure.
- Once the cooking cycle is complete, allow the pressure to naturally release for 20 minutes, then carefully switch the valve to venting to release any remaining pressure.
- Strain the broth through a fine-mesh sieve into a large bowl or container, discarding the solids.
- Season the broth with salt to taste, then let it cool before transferring to jars or containers for storage.
Notes
The collagen from chicken feet can solidify when cold, forming a gel-like consistency which is normal.
For a clearer broth, blanch the chicken feet first by boiling them for 5 minutes and rinsing before placing in the Instant Pot.
This broth can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition
Calories: 40kcal | Carbohydrates: 3g | Protein: 6g | Fiber: 1g | Net Carbs: 2g