instant pot broth

Making homemade stocks has never been this easy! Save the turkey carcass from your holiday feasts and make rich Instant Pot Turkey Stock. Great as a soup base, and adds depth of flavors to dishes.

Instant Pot Turkey Stock

½ pounds (1134 grams or more) roasted turkey bones

olive oil (, divided)

water

(200 grams) celery stalks (, diced)

(300 grams) carrots (, diced)

(20 grams) garlic cloves (, minced)

bay leaves

(3 grams) whole black peppercorn

rosemary

sage

thyme

(15 milliliters) apple cider vinegar ((Optional))

Optional Flavor Enhancing Step: Toss turkey bones &amp; carcasses with 2 tbsp olive oil. Roast them in a preheated 450°F oven until browned (about 30 – 45 minutes).

Prepare Instant Pot: While the bones are roasting in the oven, heat up your pressure cooker (Instant Pot users: press Sauté button and click Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).

Sauté Onion and Garlic: Add 1 tbsp (15ml) of olive oil. Then, add diced onion in the pressure cooker. Sauté for roughly a minute until soften. Add minced garlic and sauté for another 30 seconds until fragrant.

Sauté Celery and Carrot: Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 10 minutes). At the 5 minutes mark, add in 1 tsp (3g) whole black peppercorn, all the herbs, and 2 bay leaves into the pressure cooker.

Deglaze: Add ½ cup cold water in the pressure cooker and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.

Pressure Cook Turkey Stock: Add all the roasted turkey bones and 9.5 cups (2.375L) cold water into the pressure cooker. If you are using apple cider vinegar, add in 1 tbsp (15ml). Close lid and pressure cook at High Pressure for 45 - 60 minutes + Natural Release. Open the lid carefully. Full Natural release will take roughly 1 hour. You can do a 30 minutes natural release if you like.

Strain &amp; Store Turkey Stock: Strain turkey stock through a fine-mesh strainer. Let it cool to room temperature and refrigerate overnight. Skim off the layer of fat on the surface of the stock.

Flavor-packed Instant Pot Vegetable Stock is easier than making it on the stovetop and cheaper than store-bought cans. It’s healthy and fresh-tasting, thanks to onions, carrots, celery, and classic seasonings. 

Instant Pot Vegetable Stock

carrots,

celery,

peppercorns

bay leaf

Add the onion, carrots, and celery to the...

Add the onion, carrots, and celery to the pressure cooking pot. Add the peppercorns, bay leaf, and water to completely cover the vegetables. Close and lock the lid.

Select High Pressure and 15 minutes cook time.

When the cook time ends, turn off the...

When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally. When the valve drops, carefully remove the lid. 

Strain the stock through a fine-mesh strainer. Store...

Strain the stock through a fine-mesh strainer. Store in the refrigerator for 2 to 3 days, or freeze for up to 3 months.

How to make homemade bone broth like your grandma used to make- nutritious and delicious, a great tool for healing, used for centuries all over the world.

How To Make Homemade Bone Broth

beef

parsnips- roughly chopped

onion

celery

carrots

garlic

salt and pepper

You can use any kind of bones available....

You can use any kind of bones available. For this recipe I used chicken, beef and pork ones. I also used few vegetables for flavor. If you have dietary requirements and cannot use one or the other type of bone, use whatever you are allowed to consume.

Preheat oven to 400F. Roughly chop few carrots,...

Preheat oven to 400F. Roughly chop few carrots, parsnips, celery stalks, onions and garlic and place them together with the bones on a baking tray.

Roast everything for about an hour. We do...

Roast everything for about an hour. We do this because the broth will have more flavor.

Remove the tray from the oven and place...

Remove the tray from the oven and place all the vegetables and bones in a soup pot. Add water to cover the bones and the vegetables.

Add salt and pepper and few bay leaves.

Bring the soup to a boil on high...

Bring the soup to a boil on high heat. Reduce the heat to a minimum and let the broth simmer, covered, for about 4 hours. After 4 hours, the meat should be already falling off the bones.

The next step is to strain the soup....

The next step is to strain the soup. Don’t discard the vegetables or the meat. The vegetables can be consumed separately together with the meat. You can also remove only the bones from the soup and keep the vegetables and meat inside. Your choice.

Place the pot of strained soup in the...

Place the pot of strained soup in the refrigerator overnight. The next day, you will notice the liquid is congealed and has a thick layer of fat on top.

Remove the fat and discard. The broth can...

Remove the fat and discard. The broth can be now placed in ice cube trays or in zip top plastic bags in the freezer for later use. Otherwise, the soup can be kept in the fridge for 3-5 days and consumed warm.

Top 3 instant pot broth recipes from across the web

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Instant Pot Turkey Stock

Instant Pot Vegetable Stock

How To Make Homemade Bone Broth

Top 3 instant pot broth recipes from across the web

The most viewed instant pot broth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Turkey Stock

Instant Pot Vegetable Stock

How To Make Homemade Bone Broth

The most viewed instant pot broth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine