Prep Time:
5 mins
Cook Time:
1 hr
Additional Time:
8 hrs 15 mins
Total Time:
9 hrs 20 mins
Servings:
10
Ingredients
Directions
Combine turkey carcass, onion, carrots, celery, and water in a multi-functional pressure cooker (such as an Instant Pot). 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.
Nutrition Facts (per serving)
25
Calories
1g
Fat
3g
Carbs
1g
Protein
