Instant Pot Turkey Bone Broth

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat it with cooking oil.

2. 2

   Break apart the carcass and place it on the prepared baking sheet.

3. 3

   Roast in the preheated oven for 20 minutes.

4. 4

   In a multi-functional pressure cooker (such as an Instant Pot), combine the celery, onion, carrot, and vinegar. Add the roasted turkey bones and any collected liquid. Pour in enough water to cover the bones without exceeding the maximum fill level. Close and lock the lid. Choose high pressure per the manufacturer's instructions and set the timer for 60 minutes. Allow 10 to 15 minutes for the pressure to build.

5. 5

   Release the pressure using the natural-release method per the manufacturer's instructions for 10 minutes. Then carefully release the remaining pressure in short bursts using the quick-release method per the manufacturer's instructions, about 5 minutes. Unlock and remove the lid, then remove and discard the solids.

6. 6

   Strain the stock through a fine-mesh sieve lined with a double layer of cheesecloth into an airtight container. Let it cool to room temperature, then cover and refrigerate. Skim off the fat before using or freezing.

• Calories 86.39 kcal Low Source
• Protein 8.78 g Moderate
• Carbs 2.42 g Moderate
• Total Fat 4.51 g Moderate
• Saturated Fat 0.84 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 27.4 mg Moderate
• Sodium 85.44 mg Low Source
• Fiber 0.37 g Low Source
• Sugar 0.42 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 6.26 mg Low Source
• Iron 0.05 mg Low Source
• Potassium 52.56 mg Low Source
• Vitamin A 1.47 mcg_rae Low Source
• Vitamin C 0.21 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Onions 🧅