You only need a few ingredients to make this turkey stock, and it’s easy to prepare. The finished product will have a viscosity similar to jelly and will yield the richest, most flavorful pot of soup you’ve ever tasted.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Additional Time: | 8 hrs 15 mins |
| Total Time: | 9 hrs 20 mins |
| Servings: | 10 |
Ingredients
- 1 leftover turkey carcass from a 12 pound turkey
- 1 large onion, cut into wedges
- 2 large carrots, sliced
- 2 ribs celery, sliced
- 10 cups water
Instructions
- 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.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 15 minutes.
- 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.
Nutrition Facts
| Calories | 25 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 0 g |
| Sodium | 29 mg |
| Sugars | 2 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |