Turkey Broth

By - Recipes

from Denise Bartus, Office Manager

When you are done with your holiday turkey, save the carcass.  Here’s an easy way to make turkey broth in an insta-pot.

Recipe by Pressure Cook Recipes at https://www.pressurecookrecipes.com 

Prep – 15 mins

Cook – 2 hrs

Servings – 10 cups

Ingredients

  • 2½ pounds or more roasted turkey bones
  • 3 tablespoons olive oil, divided
  • 10 cups cold water
  • 2 medium onions, diced (keep the outer layers)
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 6 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon whole black peppercorn
  • A pinch of dried rosemary
  • A pinch of dried sage
  • A pinch of dried thyme
  • Optional: 1 tablespoon apple cider vinegar

Instructions

  1. Optional Flavor Enhancing Step: Toss turkey bones & carcasses with 2 tbsp olive oil. Roast them in a preheated 450°F oven until browned (about 30 – 45 minutes).
  2. Prepare Pressure Cooker: While the bones are roasting in the oven, heat up your pressure cooker (Instant Pot users: press Sauté button and click Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  3. Sauté Onion and Garlic: Add 1 tbsp of olive oil. Then, add diced onion in the pressure cooker. Sauté for roughly a minute until soften. Add minced garlic and sauté for another 30 seconds until fragrant.
  4. Sauté Celery and Carrot: Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 10 minutes). At the 5 minutes mark, add in 1 tsp whole black peppercorn, all the herbs, and 2 bay leaves into the pressure cooker.
  5. Deglaze: Add ½ cup cold water in the pressure cooker and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
  6. Pressure Cook the Turkey Stock: Add all the roasted turkey bones and 9.5 cups cold water into the pressure cooker. If you are using apple cider vinegar, add in 1 tbsp. Close lid and pressure cook at High Pressure for 45 – 60 minutes + Natural Release. Open the lid carefully. Full Natural release will take roughly 1 hour. You can do a 30 minutes natural release if you like.
  7. Strain & Store the Turkey Stock: Strain turkey stock through a fine-mesh strainer. Let it cool to room temperature and refrigerate overnight. Skim off the layer of fat on the surface of the stock.

 

Storage Duration: keep in the fridge for 3 to 5 days; freeze for up to 6 months.