Instant Pot Turkey Stock

ingredients

2 to 3 tablespoons olive oil
4 turkey wings, drumsticks, thighs – or combo (about 3 pounds)
4 large cloves garlic, peeled
2 stalks celery, cut in half crosswise
1 medium carrot, cut in half crosswise or 7-8 baby carrots
1/2 large onion – cut in half
5 fresh sage leaves
3 bay leaves
2 small sprigs fresh rosemary
2 sprigs fresh thyme
2 teaspoons black peppercorns
Kosher salt
7-8 cups water (fill only to the max line in pot)

make it!

Preheat the Instant Pot® using the saute setting on high.
Add 2 tablespoons of oil to the pot and brown your turkey pieces in batches, adding more oil as needed, until golden brown on all sides (3 to 5 minutes per side).

OR skip the above instructions like I do and proceed below.

Add the turkey to the pot along with the garlic, celery, carrot, onion, sage, bay leaves, rosemary, thyme, peppercorns, 2 quarts water and 2 teaspoons salt.

Follow the manufacturer’s guide for locking the lid and preparing to cook. Set pressure to cook on high for 45 minutes.

After the pressure cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.

Strain the stock through a fine mesh strainer and skim any fat off the top before using.