Instant Pot Turkey Bone Broth Recipes

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INSTANT POT® TURKEY BONE BROTH



Instant Pot® Turkey Bone Broth image

Turkey stock is made with very little seasonings and just a few ingredients. The finished product is like jelly and is perfect for deglazing skillets, making soup, steaming veggies, gravy, or cook your rice in it to add a burst of flavor.

Provided by Bren

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 1h55m

Yield 12

Number Of Ingredients 6

cooking spray
1 leftover turkey carcass
2 stalks celery, cut into chunks
1 medium carrot, cut into chunks
1 medium onion, cut into wedges
¼ cup apple cider vinegar

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking oil. Break up the carcass and place on the baking sheet.
  • Roast in the preheated oven for 20 minutes.
  • Combine celery, carrot, onion, and vinegar in a multi-functional pressure cooker (such as Instant Pot®). Add the roasted turkey bones and any liquid. Add enough water to cover the bones but not beyond the maximum level mark. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, in short bursts, about 5 minutes. Unlock and remove the lid. Remove solids and discard.
  • Strain stock through a fine-mesh strainer lined with a double layer of cheese cloth. Refrigerate; skim off the fat before using or freezing.

Nutrition Facts : Calories 17.6 calories, Carbohydrate 1.6 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 10.6 mg, Sugar 0.8 g

INSTANT POT® BONE BROTH WITH TURMERIC AND GINGER



Instant Pot® Bone Broth with Turmeric and Ginger image

Make this marvelous and nutritious bone broth in your Instant Pot® with your chicken scraps, seasoned with turmeric and ginger; a great complement to a clean eating diet. This broth can be stored in an airtight container in the refrigerator for up to 5 days, or can be frozen for 3 months.

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Time 2h30m

Yield 6

Number Of Ingredients 8

1 chicken carcass
2 carrots, cut in chunks
1 cup chopped celery
1 tablespoon apple cider vinegar
2 teaspoons ground turmeric
3 cloves garlic
1 teaspoon minced fresh ginger root
4 cups warm water, or as needed

Steps:

  • Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot®). Add enough water to cover bones and vegetables in the pot. Close and lock the lid. Select Manual function and set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Let cool slightly and strain using a fine metal strainer to remove all the bits of bones and vegetables.

Nutrition Facts : Calories 8.8 calories, Carbohydrate 1.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 21.4 mg, Sugar 0.4 g

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