Don’t let those holiday leftovers go to waste! Transform your roasted turkey carcass into a pot of liquid gold with this incredibly simple Instant Pot Turkey Broth. This recipe coaxes out every last bit of savory flavor from the bones, creating a rich, nourishing broth that’s a game-changer for soups, stews, and gravies. It’s the cozy, soul-warming kitchen project that keeps on giving.
Ingredients
• 1 tbsp / 15 ml olive oil
• 3 celery stalks, chopped
• 3 carrots, peeled and chopped
• 2 medium yellow onions, skin-on and quartered
• 6 garlic cloves, minced
• 1 tsp / 5g whole black peppercorns
• 1 pinch of dried sage
• 1 pinch of dried thyme
• 1 pinch of dried rosemary
• 2 bay leaves
• 3 lbs / 1.4 kg roasted turkey bones
• 10 cups / 2.4 L filtered water, divided
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the celery, carrots, and onions, cooking for 4-5 minutes until softened.
3. Stir in the minced garlic, sage, thyme, rosemary, bay leaves, and peppercorns. Cook for one more minute until fragrant.
4. Pour in ½ cup of water to deglaze the pot, scraping any browned bits from the bottom with a wooden spoon.
5. Press “Cancel.” Add the roasted turkey bones and the remaining 9 ½ cups of water to the pot.
6. Secure the lid and set the pressure valve to the “Sealing” position. Select “Manual” or “Pressure Cook” and cook on High Pressure for 60 minutes.
7. When the timer finishes, allow the pressure to release naturally. Once the float valve has dropped, carefully open the lid.
8. Strain the broth through a fine-mesh sieve into a large bowl, discarding the bones and vegetables.
9. Allow the broth to cool completely at room temperature before transferring to containers for refrigeration overnight.
10. Skim the solidified layer of fat from the top of the chilled broth before using.
11. Store in the refrigerator for 5-7 days or in the freezer for up to 4 months.
Nutritional Information
• (Per Serving)
• Calories: 264
• Total Fat: 8.3g
• Net Carbs: 0.6g
• Protein: 40.4g
• Fiber: 1.1g
Pro Tips
• For an even deeper flavor, roast your turkey bones at 400°F / 200°C for 20-30 minutes before adding them to the pot.
• Add a tablespoon of apple cider vinegar with the water. The acid helps break down collagen and extract more minerals from the bones.
• For a crystal-clear broth, strain it a second time through a fine-mesh sieve lined with cheesecloth.
• Freeze broth in ice cube trays or silicone muffin tins. Once solid, transfer the pucks to a freezer bag for perfectly portioned amounts.
FAQ
Q: Why do you leave the onion skins on for turkey broth
A: Leaving the onion skins on adds a beautiful, deep golden color to the broth and contributes to its rich, savory flavor. Just be sure to wash the onions well before adding them to the pot.
Q: Can I make this turkey broth on the stovetop
A: Yes, you can. In a large stockpot, follow the same sautéing and deglazing steps. Then, add the bones and water, bring to a boil, reduce to a gentle simmer, cover, and cook for at least 4-6 hours.
Q: How long does homemade turkey broth last
A: This Instant Pot turkey broth can be stored in an airtight container in the refrigerator for 5-7 days. For longer storage, you can freeze it for up to 4 months.
Q: Can I use a raw turkey carcass instead of a roasted one
A: While a roasted carcass provides the best flavor, you can use a raw one. For a richer taste, follow the pro tip and roast the raw bones at 400°F / 200°C for 20-30 minutes before adding them to the Instant Pot.
