Pressure Cooker Turkey Stock

• Gluten free
• Paleo

• Meat

  • 2 1/2 lbs Turkey bones, roasted

• Produce

  • 2 (160g onions, medium
  • 3 (200g celery stalks
  • 6 (20g garlic cloves
  • 3 (300g carrots
  • 2 Bay leaves
  • 1 pinch Rosemary, dried
  • 1 pinch Sage, dried
  • 1 pinch Thyme, dried

• Baking & Spices

  • 1 tsp Peppercorn, whole black

• Oils & Vinegars

  • 3 tbsp Olive oil

• Liquids

  • 10 cups Water

Found on pressurecookrecipes.com

Description

Ingredients

• 2½ pounds (1134g) or more roasted turkey bones
• 3 tablespoons olive oil, divided
• 10 cups (2.5L) cold water
• 2 medium (160g) onions, diced (keep the outer layers)
• 3 (200g) celery stalks, diced
• 3 (300g) carrots, diced
• 6 (20g) garlic cloves, minced
• 2 bay leaves
• 1 teaspoon (3g) whole black peppercorn
• A pinch of dried rosemary
• A pinch of dried sage
• A pinch of dried thyme
• Optional: 1 tablespoon (15ml) apple cider vinegar

Directions

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