Instant Pot Turkey Broth
Turn leftover turkey bones into a rich, savory broth with the Instant Pot. This easy homemade turkey broth is perfect for soups, gravies, stuffing, and more.
Ingredients
- 1 medium onion (peeled and quartered)
- 2 whole carrots (peeled and cut into large pieces)
- 2 medium celery stalks with leaves (cut into large pieces)
- 4 large garlic cloves (peeled)
- 1 teaspoon salt
- ½ teaspoon ground black Pepper
- 3 to 5 medium dried bay leaves
- 1 teaspoon dried or fresh parsley
- 1 teaspoon dried thyme or a handful of fresh thyme.
- 1 large roasted turkey carcass plus pan scrapings
- 8 cups water
Instructions
- Break up the roasted turkey carcass so it will fit into the Instant Pot, roaster, slow cooker or stock pot. Include all the scraps from the bottom of the roasting pan.
- Add the prepared vegetables, seasonings and herbs.
- Pour enough water in to cover the ingredients. Do not fill the Instant Pot past the maximum fill line. I used about 8 cups of water.
- Twist the lid on and position the valve to the sealing position on the Instant pot. Press the manual button and set the timer for 90 minutes.
- If using the slow cooker, roasting pan or pot place the lid on and bring to a boil. Reduce the heat to a simmer. Crock pot and roasting pan you will simmer for 6 to 8 hours. On the stove usually 3 to 4 hours will do it.
- Once the timer has beeped that the pressure cooking is finished hit the cancel button to turn it off and allow the pressure to naturally release. Once done push the valve to the open position to release the remaining steam
- Twist off the lid carefully away from your face.
- Allow to cool completely for an hour or longer.
- Once cool place a fine mesh strainer over a large bowl. Transfer the bones, vegetables and broth to the strainer allowing all of the liquid to drain into the bowl. Press down on the bones to release any broth. Once you've strained as much broth as possible discard the contents of the strainer in the trash and repeat until you have strained all the broth into the bowl.
- You'll need a second bowl for this step. Rinse any debris from the fine mesh strainer. Place it over the second bowl. Line it with cheesecloth or a coffee filter. Ladle the broth into the strainer to strain any remaining solids from the broth.
- Once the broth is strained transfer it to your preferred containers for storage or freezing. Refrigerate for up to 7 days or freeze for up to 6 months. If using vacuum sealed bags to freeze the broth it will keep for 1 year in the freezer.
Recipe Expert Tips
- Directions to make turkey broth: I am using an 8 quart Instant pot. You can follow the directions using a slow cooker, large electric roasting pan or a very large stock pot on the stove.
- Refrigerate for up to 7 days or freeze for up to 6 months.
- If using vacuum sealed bags to freeze the broth it will keep for 1 year in the deep freezer.
Nutrition
Serving: 1ServingsCalories: 6kcalCarbohydrates: 1gProtein: 0.2gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.004gSodium: 192mgPotassium: 35mgFiber: 0.3gSugar: 0.5gVitamin A: 59IUVitamin C: 1mgCalcium: 13mgIron: 0.2mg
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