Turkey Stock

Ingredients

• • 1 Turkey Carcass + bones from legs, 1 wing were included (the carcass was from a 7.385 kg size turkey)

  • 1 Turkey Neck (uncooked from the giblets bag)

  • 2 carrots with skin (cut into 3)

  • 3 celery stalks with leaves (cut into 3)

  • 1 onion with skin on (cut in half)

  • 1/2 head of garlic with skin on

  • 1 tbs Salt x 2

  • 3-4 sprigs of fresh thyme x 2

  • 2 sprigs fresh rosemary x2

  • 2 fresh sage branches x2

Instructions

• 1. Add everything into the Instant Pot insert (except the 2nd set of salt, thyme, rosemary & sage).

  2. Fill the insert with fresh cold water up to the MAX fill line.

  3. Set the Vent to Seal.

  4. Set MANUAL for 75 minutes.

  5. Once finished let the pressure release naturally.

  6. Pull out the insert, place on a hot pad and carefully ladle stock through a strainer leaving the solids in the insert.

  7. Once finished, add in the remaining herbs and salt.

  8. Fill the insert back up to the MAX fill line with fresh cold water.

  9. Then repeat from step 3 for second run.

(Natural Release took about 70 minutes.)

(Did I pressure cook it for 120 minutes? I can't find the reference site now.)

http://www.thrivingonlowcarb.com/make-savoury-turkey-stock-instant-pot-x-2/