Instant Pot Turkey Stock
User Reviews
4.5
12 reviews
Excellent
Instant Pot Turkey Stock
Report
Use the leftover turkey bones from Thanksgiving dinner in this easy Instant Pot Turkey Stock recipe, then use the stock to make a scrumptious soup!
Share:
Ingredients
- 1 cup onion large dice
- 1 cup celery cut into 3 inch pieces
- 1 cup carrots cut into 3 inch pieces
- 2 cloves garlic
- leftover turkey carcass
- 8-10 cups water
Instructions
- Add the onion, celery, carrots and garlic to an Instant Pot with the leftover turkey carcass.
- Add enough water to hit the 10 cup line in the Instant Pot.
- Place the lid on the Instant Pot and set to sealing.
- Set the manual timer to high for 60 minutes.
- After cooking, allow 20-30 minutes for the pressure cooker to naturally release the pressure, then remove the lid and pour the stock through a fine mesh strainer.
- Allow the stock to cool, then transfer to mason jars or plastic containers for storage.
- Store in the refrigerator for 3 days or in the freezer for up to 4 months.
Nutrition Information
Show Details
Calories
103kcal
(5%)
Carbohydrates
12g
(4%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
7mg
(2%)
Sodium
373mg
(16%)
Potassium
362mg
(10%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
2737mg
(55%)
Vitamin C
4mg
(4%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8cups stock
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 373mg | 16% |
| Potassium | 362mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 2737mg | 55% |
| Vitamin C | 4mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
Other Recipes
You'll Also Love
