This delicious broth starts with roasting leftover turkey bones and veggies befor adding them to the pressure cooker for a simple but incredibly rewarding homemade instant pot turkey stock.
Add water enough to fill to the max fill line of your pressure cooker.
Water
Secure the lid and set to cook for 45 minutes.
Once the pressure cooker is done, carefully do a quick release on the pressure according the manufacturers instructions for your model.
Strain
Place a calendar over a stockpot and line with cheesecloth. Strain the stock through the calendar into the stock pot.
Discard the bones and veggies.
Rest and Remove Fat
Allow the pot to cool.
Once cooled, place in the fridge for at least 4 hours or overnight with a lid on. As the stock cools, a layer of fat will form at the top.
Using a slotted spoon, skim the fat from the surface and discard.
Store or Serve
At this point, you can immediately use the stock in soups and stews or divide in airtight containers or jars and freeze for future use.
Notes
For fresh herbs, create a bundle by tying them together with butchers twine. This makes removing them later easier. Afine mesh strainer works great if a calendar and cheesecloth are not an option.Cook time does not include the time it takes for your pressure cooker to seal as that will vary.Because this is a rich stock, when using in future recipes you can stretch it with more water. If a recipe calls for 4 cups broth, try 2 cups stock and 2 cups broth for a more mild flavor.