This turkey stock is simple to make and you only need a few ingredients. The end result will be that of a jelly like consistency and will make the richest, most flavorful pot of soup you've ever had.
Preparation Time
5 mins
Cooking Time
60 mins
Total Time
1 hr 5 mins
Calories
25 Calories
Recipe Instructions
Step 1
Combine turkey carcass, onion, carrots, celery, and water in a multi-functional pressure cooker (such as an Instant Pot®. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 15 minutes for pressure to build.
Step 2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 15 minutes.
Step 3
Pour liquid through a strainer and discard all solids. Refrigerate for 8 hours or overnight. Skim fat from the top and discard. Use stock within 3 days or freeze for up to 3 months.