Ingredients
10
10 servings
- •1 leftover turkey carcass from a 12 pound turkey
- •1 large onion, cut into wedges
- •2 large carrots, sliced
- •2 ribs celery, sliced
- •10 cups water
Instructions
- Combine turkey carcass, onion, carrots, celery, and water in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 15 minutes.
- Pour liquid through a strainer and discard all solids. Refrigerate for 8 hours or overnight. Skim fat from the top and discard. Use stock within 3 days or freeze for up to 3 months.
Nutritional Facts
Per 10 servings
- Calories: 25
- Carbohydrate: 3g
- Fat: 1g
- Fiber: 1g
- Protein: 1g
- Sugar: 2g
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