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Canning jars full of bone broth with a napkin and a canning jar lid in the foreground

Instant Pot Turkey Bone Broth (Turkey Carcass Broth)


  • Author: Mike Vrobel
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 cups of broth 1x

Description

Instant Pot Turkey Bone Broth (Turkey Carcass Broth). What do I do with this leftover turkey carcass? Stock up! It’s time to make a big batch of turkey broth.


Scale

Ingredients

  • Carcass from 1 roasted turkey, with clinging meat on bones (From a 12- to 16- pound turkey)
  • 1 medium onion, peeled and halved
  • 1 stalk celery, broken into pieces
  • 1 carrot, scrubbed
  • 2 bay leaves
  • 1 teaspoon salt
  • 3 quarts of water (or to cover, or to the max fill line of the PC)

Instructions

  1. Everything in the pot: Break up the turkey carcass so it fits below the max fill line of your Instant Pot or other pressure cooker. (Max fill is ⅔rds of the way up the pot if you don’t have a line). Add the onion, celery, carrot, bay leaves, and salt to the pressure cooker pot, then add water to cover by 1 inch, or to the max fill line on the pressure cooker. (About 3 quarts of water) 
  2. Pressure cook for 1 hour with a Natural Release: Cook on high pressure for 60 minutes in an electric or stovetop PC. (Use “Manual” or “Pressure Cook” mode in an Instant Pot.) Let the pressure come down naturally – at least 30 minutes. (It takes a long time for all that water to cool off. If you’re in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.)
  3. Strain and save the broth: Scoop the bones and vegetables out of the pot with a slotted spoon and discard. Strain the broth through a fine mesh strainer and discard the solids. Refrigerate the broth for up to 3 days, or freeze in 2-cup containers for up to 6 months.

Notes

  • Saving the broth: I freeze any broth I’m not going to use immediately in 2-cup and 4-cup containers, usually canning jars.
  • 8-Quart Instant Pot: Add 4 quarts of water (or to the max fill line), and an extra onion, stalk of celery, and carrot.
  • If you want to defat the broth, refrigerate overnight. The fat will rise to the top and solidify into a fat cap. Lift the fat cap off of the broth and discard, and what’s left is your defatted broth.
  • What do I use the broth for? See below for some Day-After-Thanksgiving soup suggestions.

Tools

  • Category: Building Blocks
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Turkey Bone Broth, Instant Pot Turkey Carcass Broth, Pressure Cooker Turkey Bone Broth, Pressure Cooker Turkey Carcass Broth

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