Turkey Broth with Bay Leaves

Serves 2 in about 1 hour. Onions goes in first, and garlic finishes the pot.

Ingredients

• Turkey carcass (bones/meaty bones)
• 2 yellow onions
• 3 carrots
• 2 ribs celery
• 4 clove garlic
• 2 bay leaves
• 1 bunch fresh parsley
• 2 teaspoons salt (optional)
• Water

Method

1. Stir in all of the ingredients to the pot and pour in enough water to cover them.
2. Close the lid and make sure it is sealed.
3. Choose the Pressure Cook option and High Pressure, and set the cook time for 60 minutes. The pot will take several minutes to come to pressure.
4. When the cook time has ended, let the pot sit undisturbed until the pressure releases on its own (full natural release) and the pin in the lid drops back down. It can take 25 minutes or more for a 6-quart pot to release all of its pressure.
5. Open the lid and allow the broth to cool before moving to the next step. If you are very careful, you can take the inner liner pot out of the pressure cooker housing and set it on a heat safe surface. This will help it cool faster.
6. Set a large colander/strainer into a larger bowl. Very carefully pour the cooled broth into the colander. The bones and veggies will be strained out of the broth. Discard the bones/veggies.
7. Tip in the broth into jars or other vessels with lids. Or fill freezer zip-style baggies and seal them. Leave a little room for expansion if you freeze it.
8. Store in the fridge or freeze the broth.
9. Use the turkey broth to make a rich and delicious soup, or in recipes that call for chicken or turkey broth.

More instant pot ideas are in the instant pot collection.