Add the chicken feet in the Instant Pot or pressure cooker

Then add in 10 cups water and any other ingredients you will be adding.

Put the lid on and be sure to close the valve.

Now set timer to manual (high pressure) with 180 minutes.

When the timer goes off that it is done cooking, allow it to release pressure naturally for at least 30 minutes.

When cooled enough to handle carefully strain in a mesh strainer.

Then pour into glass jars.

Allow to fully cool and then refrigerate.

After 24 hours it will turn into stock gel.