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Papaya and Chicken Feet Soup (Instant Pot + Stove Top Recipe)

If you want the soup look like traditional Chinese long boiled soup (老火湯). Use “saute” to cook for 10 minutes after high pressure cooking has finished. Either unripe or ripe papaya, yet not too ripe, can be used for making this soup.

Prep time: 15 mins
Cook time: 40 mins
Yield: 2 to 3 serves

Ingredients:
  • 700 gm papaya (or pawpaw)
  • 10 (about 450 gm) chicken feet
  • 215 gm pork shin
  • 2 Tbsp (40 gm) dried black eyed bean
  • 1 Tbsp (about 10 gm) sweet almond (南杏)
  • 2 tsp (about 5 gm) bitter almond (北杏)
  • 2 (about 25 gm) candied dates (蜜棗)
  • 1½ L (6 cups) water
  • salt, to taste
Instant Pot method:
  1. Peel papaya and deseed. Cut into chunks. Rinse all other ingredients. Set aside.
  2. Cut away the toenail parts. Remove the callous and any loose-hanging skin. Rinse chicken feet. Blanch in boiling water with pork shin to remove any blood or impurities. Drain well. Set aside.
  3. Put all the ingredients in Instant Pot. Cover the lid and turn the pressure handle to “sealing” position. Press “soup” button and cook for 30 minutes. Run quick release. When the valve drops, remove the lid. Select “saute” and cook for 10 minutes. Season with salt. Serve hot. Enjoy!
Stove-top method:
  1. Follow the above mentioned instructions and prepare papaya, chicken feet and remaining ingredients.
  2. Put all the ingredients in a large deep pot. Pour in 7½ to 8 cups of water. Bring it to a boil over high heat. Reduce heat and simmer over medium-low heat for 1½ to 2 hours. Season with salt. Serve hot.

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