Step 1

Heat the vegetable oil in an Instant Pot set to sauté mode adjusted to high (medium-high heat in a stovetop pressure cooker). When the oil starts shimmering, add the turkey giblets – the neck, heart, gizzard, and butt. Cook without moving until browned on the bottom, about 3 minutes.

Step 2

Add the turkey wings, onion, celery, and carrot to the pot. Pour in the water, sprinkle in the salt, and float the bay leaves on top.

Step 3

Lock the lid on the pot and cook at high pressure for 60 minutes. (That’s “Manual” or Pressure Cook mode in an Instant Pot.) Let the pressure come down naturally, about 40 minutes. (If you’re in a hurry, you can quick release any remaining pressure after 20 minutes.)

Step 4

Scoop out as much of the solids as you can with a slotted spoon and discard. (They’ve given their all to the broth – though I do occasionally save a wing as a chef’s treat.) Strain the broth through a fine mesh stainer – if you have a second inner pot, it is the perfect size to strain into. Use the broth immediately, or pour into 2 cup containers and refrigerate for up to 4 days, or freeze for up to 6 months.