If you’re wondering how long to cook chicken feet in pressure cooker, you’ve come to the right place. The quick answer is that for tender, fall-off-the-bone results, you need about 25 to 30 minutes under high pressure. This method is a game-changer for turning this humble ingredient into a gelatin-rich, flavorful base for soups, stocks, or even a tasty snack.
Pressure cooking is the best way to handle chicken feet. It saves hours compared to simmering on the stove. The intense steam and pressure break down the tough cartilage and connective tissue perfectly. You get all that wonderful collagen and flavor in a fraction of the time.
This guide will walk you through everything you need to know. We’ll cover prep, timing, and a few simple recipes to get you started.
How Long To Cook Chicken Feet In Pressure Cooker
The core time for pressure cooking chicken feet is 25 to 30 minutes at high pressure (which is usually around 10-12 psi for most electric models). After the cooking time is done, you should always allow for a natural pressure release. This means letting the pot sit off the heat until the pressure indicator drops on its own, which takes about 10-15 minutes.
This natural release is crucial. It allows the feet to continue cooking gently in the residual heat, ensuring they become completely tender without becoming mushy. A quick release can sometimes make the texture a bit tougher.
Why Timing Matters for Chicken Feet
Chicken feet are almost all skin, tendon, and bone. Their value lies in the collagen, which transforms into gelatin when cooked slowly and under pressure. Getting the timing right means:
- Perfect Gelatin Extraction: Enough time to pull all the goodness into your broth.
- Ideal Texture: The skin and tendons should be soft and edible, not rubbery.
- Safety: Ensuring they are cooked through completely.
Factors That Can Change Cooking Time
While 25-30 minutes is the sweet spot, a few things can adjust it slightly:
- Quantity: A single layer of feet will cook more evenly than a tightly packed pot. If you’re doubling a recipe, you might add 5 extra minutes.
- Size of Feet: Larger, meatier feet from older birds may need the full 30 minutes, while smaller ones could be done in 25.
- Your Desired End Use: For a super-strong, concentrated stock, you might go up to 40 minutes. For a snack where you want a bit of bite, 20-25 might suffice.
- Altitude: If you live at a high altitude, you’ll need to increase pressure cooking times. Add about 5% more time for every 1000 feet above 2000 feet in elevation.
Essential Prep Work Before Cooking
Proper preparation is key to getting the best results. You can’t just toss them in. Here’s what you need to do first:
1. Cleaning and Trimming
Most chicken feet you buy will still have the outer yellow sheath and toenails. You’ll want to remove these.
- Rinse the feet thoroughly under cold running water.
- Using a sharp pair of kitchen shears or a sturdy knife, cut off the tip of each toenail. Just snip off the very end, about 1/4 inch.
- Peel off the yellow, scaly outer skin if it’s present. Sometimes it’s already been removed by the butcher. If it’s there, it can peel off easily, especially after a quick blanch.
2. Blanching (Highly Recommended)
This step makes your final broth clearer and removes any impurities. It’s simple:
- Place the cleaned feet in a pot of cold water.
- Bring to a boil and let it roll for 3-5 minutes.
- Drain and rinse the feet again. You’ll see some scum and foam left behind—that’s what you’re removing.
Basic Pressure Cooker Chicken Feet Broth Recipe
This is your foundational recipe for an incredibly rich, gelatinous stock. It’s perfect for soups, stews, or sipping on its own.
Ingredients:
- 2 lbs chicken feet, cleaned and trimmed
- 12 cups cold water (or enough to cover by 2 inches)
- 1 onion, roughly chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 head of garlic, halved horizontally
- 1-inch piece of ginger, sliced (optional)
- 2 tablespoons apple cider vinegar (helps extract minerals)
- Salt, to add at the end
Instructions:
- After blanching and cleaning your feet, place them in the pressure cooker insert.
- Add all the vegetables, garlic, ginger, and vinegar.
- Pour in the cold water, ensuring everything is submerged by at least an inch or two.
- Secure the lid, set the valve to sealing, and cook on HIGH pressure for 30 minutes.
- When the timer beeps, turn off the cooker and let the pressure release naturally (about 15 minutes).
- Carefully open the lid once the pressure is fully released.
- Strain the broth through a fine-mesh sieve into a large bowl. Discard the solids (the feet and veggies have given all their flavor).
- Let the broth cool, then skim off any fat from the top if you wish. Season with salt only after it’s done cooking and you’ve tasted it.
You’ll know you’ve done it right when the broth chills into a firm, wobbly jelly. That’s pure gelatin!
Making Braised or Snack Chicken Feet
If you want to eat the feet themselves as a dish, you need a flavorful braising liquid. This is a popular way to prepare them in many cuisines.
Ingredients:
- 2 lbs chicken feet, cleaned and trimmed
- 1/4 cup soy sauce
- 2 tablespoons dark soy sauce (for color)
- 3 tablespoons Shaoxing wine or dry sherry
- 1-2 tablespoons sugar or honey
- 4-5 slices ginger
- 4-5 cloves garlic, smashed
- 1 star anise
- 1-2 cups water or chicken broth
Instructions:
- Blanch the feet as described earlier. This is especially important for snack-style feet.
- Place all ingredients in the pressure cooker. The liquid should come about halfway up the feet, not fully cover them.
- Cook on HIGH pressure for 25 minutes.
- Allow for a full natural pressure release.
- Open the lid and, if you want a thicker glaze, you can set the cooker to sauté and reduce the sauce for a few minutes until it’s sticky and coats the feet nicely.
Important Safety and Usage Tips
Working with a pressure cooker and chicken feet has a few specifics to keep in mind.
- Don’t Overfill: Never fill your pressure cooker more than two-thirds full, especially with broths. The feet and liquid will expand during cooking.
- Cool Before Storing: Let your broth or cooked feet cool to room temperature before putting them in the fridge. This prevents bacterial growth and keeps your fridge at a safe temperature.
- Storage: Broth will last 4-5 days in the fridge. You can freeze it in ice cube trays, mason jars (leave headspace), or freezer bags for up to 6 months. Cooked braised feet last 3-4 days in the fridge.
- Reheating: Gently reheat broth on the stove. For braised feet, a quick simmer in their sauce or even a few minutes in the microwave works fine.
Troubleshooting Common Issues
Sometimes things don’t go exactly as planned. Here’s how to fix it.
Broth Isn’t Gelatinous
If your broth is thin, the likely culprit is not enough cooking time or too much water. Next time, try cooking for 5-10 minutes longer or use less water relative to the amount of feet. The ratio of 2 lbs feet to 12 cups water is a good starting point.
Feet Are Too Soft or Falling Apart
This means they were cooked too long. Reduce the time by 5 minutes next time. Remember, a natural release is part of the cooking process, so the total time off heat counts too.
Feet Are Still Rubbery
They need more time. If you open the pot and find they’re not tender, simply put the lid back on and cook for another 5-10 minutes under high pressure. Make sure you did the blanching step, as this helps with texture.
Creative Ways to Use Your Cooked Chicken Feet and Broth
You’ve put in the work, now enjoy the rewards! Here are some ideas:
- Super Soup Base: Use your gelatinous broth as the foundation for any soup—noodle, vegetable, or rice soup. It adds body and richness you can’t get from store-bought stock.
- Cooking Liquid: Use the broth to cook grains like rice, quinoa, or farro. It infuses them with incredible flavor and nutrients.
- Sipping Broth: Heat a cup with a little salt and pepper for a nourishing, comforting drink.
- In Sauces and Gravy: The natural gelatin makes it a fantastic thickener for sauces and gravies, giving them a luxurious, silky texture.
- As a Snack: Enjoy the braised feet warm. They’re often eaten by sucking the soft tissue and skin off the bones. It’s an acquired texture, but very flavorful.
Frequently Asked Questions (FAQ)
Do I have to remove the nails from chicken feet?
Yes, it’s highly recommended. The toenails can harbor bacteria and dirt, and they’re not pleasant to eat or have in your broth. A quick snip with kitchen shears does the trick.
Can I cook frozen chicken feet in the pressure cooker?
You can, but it’s not ideal. For safety and even cooking, it’s best to thaw them first in the refrigerator. If you must cook from frozen, add at least 5-10 extra minutes to the cooking time and ensure they are fully submerged in liquid.
What’s the difference between chicken feet stock and regular chicken stock?
Chicken feet stock is far richer in collagen and gelatin. It results in a much thicker, silkier broth that solidifies when cold. Regular chicken stock made from bones and meat has good flavor but often less body unless you use a lot of joints and wings.
Is it safe to can chicken feet broth?
Canning low-acid foods like meat broth requires a pressure canner (different from a pressure cooker) for safety to prevent botulism. It’s not recommended to use a standard electric pressure cooker for canning. Freezing is the easier and safer home preservation method.
Why did my pressure cooker broth turn out cloudy?
Cloudiness is usually from impurities and proteins that emulsify during a rapid boil. To get clearer broth, don’t skip the blanching step, avoid a rolling boil during pressure cooking (which is controlled by the cooker), and let the pressure release naturally instead of quick-releasing.
Can I mix chicken feet with other bones for stock?
Absolutely! Combining feet with chicken backs, necks, or carcasses makes an excellent stock. The feet will contribute the gelatin, while the other bones add different flavor notes. Just adjust the water to cover all the ingredients.
Mastering how long to cook chicken feet in a pressure cooker opens up a world of culinary potential. With this simple technique, you can create some of the most nourishing, flavorful foundations for your cooking. The process is straightforward once you get the prep down. Give it a try, and you’ll be amazed at the quality of broth you can make right in your own kitchen. Remember, the key is patience—let the pressure cooker do its magic with the right timing, and you’ll be rewarded every time.