Instant Pot Turkey Broth

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Instant Pot turkey broth is a quick and easy way to transform leftover turkey bones into a rich, flavorful broth that's perfect for soups, stews, or sipping on a chilly day. It’s also an excellent way to reduce food waste and make the most of your holiday turkey!

Prep Time5

Cook Time2

Total Time2 5

Course: Soup

Cuisine: American

Servings: cups

Calories: 11kcal

Author: Lynn Polito

Equipment

Ingredients

1 Turkey Carcass Meat Removed
1 Onion Quartered
2 Carrots Cut into chunks
2 Celery Stalks
3 Garlic Cloves
2 Bay Leaves
1 teaspoon Peppercorns Whole
2 tablespoon Apple Cider Vinegar
8 cups Water Or enough to cover the bones.

Instructions

Break up the turkey carcass so it fits into your Instant Pot.
Add your quartered onion, chunked carrots, chunked celery, garlic, bay leaves, peppercorns, and parsley to the Instant Pot.
Add enough water to cover the bones and veggies, about 8 cups. Then add in your apple cider vinegar.
Close the lid and set your Instant Pot to high pressure for 90 minutes.
Once the cooking time is done, allow the pressure to release naturally for about 20-30 minutes. Don't manually release the pressure.
Carefully strain the broth through a fine-mesh strainer or cheesecloth into a large bowl or container. Get rid of the bones and the veggies and ladle the broth into airtight containers or use it immediately.

Notes

Each Instant Pot has a line that is the max fill line. Do not add more water than the max fill line.
Make sure to natural release the pressure. This allows the broth to cook a little more but it also keeps the broth from splattering all over your kitchen. Been there, done that!

Nutrition