Since I made my roast turkey in the Instant Pot, I was left with the turkey carcass and since there’s no sense in wasting that turkey carcass, I thought I might as well make turkey broth. Here is a quick and painless recipe.
1 turkey carcass
1T olive oil
1 onion, cut in half
1 carrot in large chunks
1 celery stalk in large chunks
herb bouquet, tie together with kitchen string/twine, a couple of sprigs sage, thyme and Italian parsley (use what you have)
- Set the Instant Pot on Sauté and adjust to More. Once it says Hot, add olive oil and butter. Brown the turkey parts on all sides.
- Cancel the Sauté mode. Fill the pot with water up to the 10 cup mark. Add the rest of the ingredients.
- Close and lock the lid, making sure the sealing knob is on sealing. Start the recipe program.
- Once the cooking is done, you can release the pressure by the quick or natural pressure release.
- Strain the broth through a sieve into a large bowl and skim the fat. Use the stock in a soup recipe or freeze in small batches for future use.
Pressure cook on high for 1 hour.
By using a whole carcass in one pot will give you a more condensed and flavourful broth. You can always do two batches as I did with mine in the video. If you have an already cooked carcass, skip step 1 in the instructions.