Don’t let that holiday turkey carcass go to waste! Transform those flavorful bones into a pot of liquid gold with this incredibly simple Instant Pot Turkey Broth. It’s the secret to richer soups, heartier gravies, and more flavorful grains. In just 30 minutes, you’ll have a nourishing, homemade broth that store-bought versions simply can’t compete with.
Ingredients
• 4½ pounds / 2 kg turkey carcass, from a roasted turkey
• 3 celery stalks, roughly chopped
• 2 carrots, peeled and roughly chopped
• 1 yellow onion, halved
• 1 teaspoon / 5 ml minced garlic
• 1 teaspoon / 2 g dried parsley
• ½ teaspoon / 1 g dried thyme
• Salt and freshly ground black pepper, to taste
• 10 cups / 2.4 L filtered water, or enough to cover
Instructions
1. Directions
2. Combine : Place the turkey carcass, celery, carrots, onion, garlic, parsley, and thyme into the inner pot of your Instant Pot. Pour in the water, ensuring the are mostly submerged but do not exceed the max fill line. Season generously with salt and pepper.
3. Pressure Cook: Secure the lid and set the pressure valve to the “Sealing” position. Select the “Soup/Broth” setting and cook on high pressure for the default time of 15 minutes.
4. Natural Release: Once the cooking cycle is complete, press “Cancel” and allow the pressure to release naturally for 15 minutes. After 15 minutes, carefully switch the valve to the “Venting” position to release any remaining steam.
5. Strain the Broth: Carefully remove the lid. Using a fine-mesh sieve or strainer lined with cheesecloth, strain the broth into a large bowl or pot, discarding the solids.
6. Cool and Skim: Let the broth cool to room temperature. For the clearest result, transfer the broth to a container and refrigerate overnight. The next day, simply skim the solidified layer of fat from the top.
7. Store: Use the broth immediately, or store it in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 4 months.
Nutritional Information
• Nutrition Facts
• Per Serving: Calories 223 | Total Fat 3.4g | Net Carbs 0.92g | Protein 35.1g | Fiber 1.7g
Pro Tips
• Roast the bones and vegetables for 20-30 minutes at 400°F (200°C) before adding them to the Instant Pot for a deeper, richer flavor.
• Leave the papery skin on the onion to give your broth a beautiful, deep golden hue.
• Add a bay leaf and a splash of apple cider vinegar to the pot; the vinegar helps extract more collagen and minerals from the bones.
• Freeze the broth in ice cube trays for perfectly portioned amounts to add a flavor boost to sauces, grains, or sautés.
FAQ
Q: How long do you cook turkey broth in an Instant Pot
A: This recipe cooks on high pressure for 15 minutes, followed by a 15-minute natural pressure release before venting any remaining steam.
Q: How can I make my turkey broth have a richer flavor
A: For a deeper, richer flavor, roast the turkey carcass and vegetables at 400°F (200°C) for 20-30 minutes before adding them to the Instant Pot. Adding a splash of apple cider vinegar also helps extract more collagen and minerals from the bones.
Q: How do I store homemade turkey broth
A: You can store the broth in an airtight container in the refrigerator for up to 7 days. For longer storage, it can be frozen for up to 4 months. Consider freezing it in ice cube trays for perfectly portioned amounts.
Q: Do I have to skim the fat off the turkey broth
A: For the clearest result and to remove excess fat, it is recommended to cool the broth completely (ideally overnight in the refrigerator). This causes the fat to solidify on top, making it very easy to skim off and discard.
