Pressure Cooker Turkey Bone Broth

1. 1

   Add the turkey carcass, water, bouillon cubes, celery, onion, parsley, thyme, cider vinegar, and peppercorns to a multi-function pressure cooker (such as an Instant Pot).

2. 2

   Close and lock the lid. Choose high pressure per the manufacturer's instructions; set the timer for 90 minutes. Allow 30 minutes for the pressure to build.

3. 3

   Let the pressure release naturally according to the manufacturer's instructions, 10 to 40 minutes, then carefully release any remaining pressure using the quick-release method per the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

4. 4

   Remove and discard the larger pieces. Strain the remaining solids through a fine-mesh colander, saving the broth; let it cool.

• Calories 92.14 kcal Low Source
• Protein 8.86 g Moderate
• Carbs 12.7 g Moderate
• Total Fat 0.97 g Low Source
• Saturated Fat 0.62 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 27.41 mg Moderate
• Sodium 425.36 mg Moderate
• Fiber 0.53 g Low Source
• Sugar 10.72 g High
• Added Sugar 9.92 g Moderate
• Calcium 14.5 mg Low Source
• Iron 0.47 mg Low Source
• Potassium 62.7 mg Low Source
• Vitamin A 23.92 mcg_rae Low Source
• Vitamin C 7.8 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 🧅