Turn leftover Thanksgiving turkey bones into a flavorful stock using your pressure cooker!
Prep Time10 minutesmins
Cook Time1 hourhr
Pressure Reach/Release30 minutesmins
Total Time1 hourhr40 minutesmins
Servings: 8
Ingredients
Turkey carcass including leg and wing bones separated into pieces
2medium onion quartered
5celery stalks cut into 2 inch pieces
5carrot cut into 2 inch pieces
Sprigs fresh parsleythyme or rosemary tied in a bouquet
1teaspoonblack peppercorns
6-8cupswater
Instructions
Separate the turkey bones into pieces. Slice the celery and carrots and quarter the onions.
Turkey carcass including leg and wing bones, 5 celery stalks, 5 carrot, 2 medium onion
Place all your ingredients into a the Instant Pot. Cover with cold water up to the max fill line.
Sprigs fresh parsley, 1 teaspoon black peppercorns, 6-8 cups water
Put the lid on the pressure cooker, making sure the valve is closed and a sealing ring is in place. Set for Manual, high pressure for 60 minutes. It will take about 15 minutes to reach pressure.
Once it is done let the pressure release manually. The Instant Pot is too full for a quick release.
Strain the turkey bone broth twice into a large bowl. First strain it through a colander, then strain a second time through a fine mesh strainer.
Use immediately or cool and store in the refrigerator for up to 1 week, or freeze for up to 4 months.
Notes
If you seasoned the body cavity of the turkey carcass when originally cooked with salt and pepper you shouldn't need additional salt for the turkey stock.