Instant Pot Turkey Stock
An easy recipe for Instant Pot Turkey Stock (bone broth) made from a Thanksgiving leftover turkey carcass in the pressure cooker.
Servings 12
Calories 30kcal
Cost $5
Ingredients
- 1 14 pound turkey carcass, most meat removed
- 10 cups water
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 celery stalks with leaves
Instructions
- Place the trivet in the Instant Pot, and place turkey carcass on trivet
- Pour water into the pot, and add sea salt, pepper and celery stalks
- Place lid on Instant Pot, and turn valve to Sealing position. Hit PRESSURE COOK for 50 minutes
- Pot will take a few minutes to pressurize, then it will start counting down and cook for 60 minutes. Allow a 10-minute release (or longer if you want) then do a quick release for remaining pressure to drop. Hit CANCEL to turn pressure cooker off
- When pin drops, open lid, carefully lift trivet (wear hot mitts), and discard carcass. Pour stock through mesh strainer into a bowl, and separate into smaller containers to refrigerate or freeze
- Stock should thicken into jelly when refrigerated. You can skim off the top layer of fat easily and discard before using, or you can use fat in place of oil or butter if making turkey soup
Notes
Recipe was made in an 8-quart Instant Pot electric pressure cooker.
Nutrition
Calories: 30kcal