Instant Pot® Turkey Stock
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Ingredients9 h 20 m servings 25
Original recipe yields 10 servings
- Combine turkey carcass, onion, carrots, celery, and water in a multi-functional pressure cooker (such as an Instant Pot(R). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 15 minutes.
- Pour liquid through a strainer and discard all solids. Refrigerate for 8 hours or overnight. Skim fat from the top and discard. Use stock within 3 days or freeze for up to 3 months.
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Per Serving: 25 calories; 1.1 3.2 0.9 3 29 Full nutrition