Instant Pot Turkey Bone Broth (Rich Turkey Stock)
Instant Pot turkey bone broth is the best of all possible worlds. It puts a leftover turkey carcass to good use after Thanksgiving or Christmas. It's incredibly easy to make. It can be the base for a wide variety of soups, an ingredient in many other dishes, or a cozy beverage to sip on. And it's a good source of everyone's favorite health-promoting, skin-smoothing, gut-pleasing ingredient, collagen/gelatin. You can 100% also make this recipe with chicken. See the note below about roasting. In a 6-quart Instant Pot, this recipe makes about 12 cups of bone broth.
Servings: 12
Calories: 50kcal
Ingredients
- 1 organic turkey carcass see note
- 1 medium yellow onion halved, skin on
- 2 medium carrots cut into 3 pieces each
- 2 ribs celery halved
- 4 sprigs fresh parsley
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 1 teaspoon fine sea salt
- A few peppercorns
- Water
Instructions
- Place all ingredients into a 6- or 8-quart Instant Pot. Pour in filtered water, stopping about a half inch below the max fill line.
- Place lid on Instant Pot and set vent to sealing position.
- Set Instant Pot to manual (high pressure) for 120 minutes. (Protip: You can use the down arrow to make this faster since the minutes "wrap back around" to 120 after 0.)
- The pot will take a while to come up to pressure and then will begin counting down the cooking time.
- When the cooking time ends, let the pressure release naturally. This may take 30 minutes or so.
- Strain the broth through a fine-mesh sieve.
- Store broth in airtight containers (such as mason jars) in a cold fridge for up to a week. Or freeze (in ice cube trays, mason jars, or other reusable containers) for up to 6 months. After chilling, a small layer of fat should rise to the top. You can skim this off if you like, and either use it for cooking or discard it. Or you can stir it back into the broth.
Video
Notes
You'll get by far the best flavor from your bone broth if the bones are roasted, so don't skip this step. Here we're assuming that you've roasted a turkey and are using the carcass to make the broth. Pick off and reserve as much meat as you can, and remove any extra skin, before using.
If you have turkey bones that aren't from a previously roasted turkey, you can roast them right before making the bone broth. Preheat oven to 425°F with a rack in the center. Arrange bones in a heavy-duty roasting pan or on a lined, rimmed baking sheet. Roast for about 30 minutes, until bones have darkened in color a bit but not burned. Proceed with the recipe as written!
You can also make this recipe with chicken bones. Use the carcass from a whole roasted chicken, or about 2 ½ to 3 pounds of bones. You can get soup bones from your local butcher. Whole Foods often sells frozen chicken necks and backs for just over $1/pound, right next to the other frozen meat. These contain lots of connective tissue and are great for making bone broth. Roast them first according to the instructions in the paragraph above.
Nutrition
Serving: 1cup | Calories: 50kcal | Fat: 1g