Go Back
Print

Turkey Stock made in an Instant Pot electric pressure cooker


Makes approximately 1.5 litres of stock

Ingredients

  • 1 turkey carcass, including skin and fat
  • 1 medium onion halve, skin left on if liked
  • 4 cloves garlic left whole
  • 2 sticks celery cut into large pieces
  • Half a leek
  • 1 large carrot quartered
  • 12 black peppercorns
  • 0.5 tsp salt
  • cold water to cover do not exceed the maximum level

Instructions

  1. Put all the ingredients into the Instant Pot inner, put the lid on and ensure the lever is pointing to 'Sealing'.

  2. Switch on the Instant Pot, press the Manual button and, using the + or - button, change the time to 60. Leave to come up to pressure and cook for 60 minutes.

  3. When the time indicator has counted down to zero, switch off the Instant Pot and leave until the pressure has naturally released (the floating valve will have popped up again).

  4. Carefully remove the lid and strain the stock through a fine sieve. Discard the bones and vegetables.

  5. Transfer the stock to the cleaned Instant Pot inner and place this in a larger bowl of iced water until the stock is cold.

  6. Remove the fat layer from the top of the stock and discard or refrigerate for use.

  7. The stock is now ready for use or can be stored for approximately 3 days in a fridge or can be frozen.