Instant Pot Turkey Bone Broth Food

INSTANT POT® BEEF BONE BROTH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
• Roast in the preheated oven until browned, about 45 minutes.
• Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves, apple cider vinegar, sea salt, peppercorns, and boiling water. Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through strainer and discard solids.
• Allow broth to cool. Remove and discard fat layer.

INSTANT POT BONE BROTH

Steps:

• Optional Step to Enhance the Bone Broth: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click the Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).Add 1 tablespoon (15ml) olive oil in the pot and brown the bones for 3.5 minutes per side. You may have to do it in two batches. Pour in ½ cup (125ml) cold water and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.
• Pressure Cook Bone Broth: Add 5 - 6 (212g) chicken feet (optional) and the rest of the ingredients in the pressure cooker. Close lid and pressure cook at High pressure for 2 hours + Full Natural Release (~45 mins). Open the lid carefully.
• Strain Bone Broth: Strain bone broth through a colander or mesh strainer to discard the solids. Set aside the bone broth to cool.
• Skim Fat: Use a fat separator to skim the fat. An alternative method is to place bone broth in the fridge until the fat rises to the top and form a layer of gel. Then, skim the layer of fat with a spoon. A gel-like texture after cooling is a good indicator of an excellent gelatinous bone broth.
• Enjoy Bone Broth: Season with salt (if desired) and drink it directly. Or you can use the Bone Broth in place of stock.
• Storage: Bone broth can be stored in the fridge for 3 - 5 days. If you are freezing the bone broth, use within a year for best quality.

INSTANT POT® TURKEY BONE BROTH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking oil. Break up the carcass and place on the baking sheet.
• Roast in the preheated oven for 20 minutes.
• Combine celery, carrot, onion, and vinegar in a multi-functional pressure cooker (such as Instant Pot®). Add the roasted turkey bones and any liquid. Add enough water to cover the bones but not beyond the maximum level mark. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, in short bursts, about 5 minutes. Unlock and remove the lid. Remove solids and discard.
• Strain stock through a fine-mesh strainer lined with a double layer of cheese cloth. Refrigerate; skim off the fat before using or freezing.

TURKEY BONE BROTH IN THE INSTANT POT + CANNING

Steps:

• 1. Place all ingredients into Instant pot.
• 2. Add water to max level.
• 3. Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
• 4. Set the Instant Pot to Program Soup/Broth. Adjust the time to 120 minutes.
• 5. When cook time has finished, press CANCEL; Let pressure release naturally and let broth cool a while.
• 6. When pressure is completely down and broth has cooled to a manageable temperature, with a slotted spoon, cast away the large pieces of bone and vegetables.
• 7. In a large container (I use Party Time Ice Cream containers, they are great for this) Place a mesh strainer over the top and pour the broth through. (There should be no vegetables, bone or meat in the broth.)
• 8. This recipe will make about 2 quarts or so of broth.
• 9. To freeze, divide broth into plastic containers and freeze for up to 3 months.
• 10. At this point you can either freeze the broth or can it.
• 11. To Can this recipe. Sterilize 9 pint size jars, rings and lids.
• 12. Pour broth into jars leaving 1 inch of headspace. Add 1/2 teaspoon of canning salt if you'd like. I prefer to keep mine unsalted until I cook with it.
• 13. Wipe rims jars with a clean wet cloth. Place sterilized lids onto jars and screw on rings to fingertip tight.
• 14. Place jars into a pressure canner on rack. Add hot water just enough to produce the steam needed to can.
• 15. Can at 10 lbs. of pressure for up to 1000 ft. above sea level and 15 pounds of pressure to over that. Can the jars for 25 minutes.
• 16. NOTE: Use a pressure canner for this step, NOT the instant pot!
• 17. When canning is done, allow pressure to come down naturally. Remove jars with canning tongs and allow to cool completely.
• 18. When cooled, label jars and put on a dark shelf in the pantry and store up to 1 year.
• 19. Your soups will taste amazing!

INSTANT POT BONE BROTH

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Arrange the beef bones on a rimmed baking sheet or roasting pan.
• Roast the beef bones for 20 minutes; turn and continue to roast for 20 minutes longer.
• Meanwhile, add 10 cups of the water along with the vinegar to the Instant Pot . Choose the sauté button and bring the water to a boil. Add the bones to the boiling water and continue to boil for 15 minutes.
• Drain the beef bones and then add them back to the pot. Add the vegetables and bay leaves to the pot with the remaining 7 cups of water and the salt, if using.
• Secure the lid and turn the steam release knob to the sealing position. Choose the pressure cook/manual button and set the timer for 2 hours (120 minutes).
• When the time is up, let the pressure come down naturally for 35 to 45 minutes. Carefully turn the knob to the venting position to release any remaining pressure.
• Place a fine-mesh sieve or chinois over a large bowl. If desired, line the sieve with cheesecloth for a very clear broth. Strain the broth into the bowl and discard the solids. Let the broth cool and then cover the bowl and refrigerate.
• When the broth has thoroughly chilled, scrape off and discard the layer of solid fat. Or save the fat to use in other recipes.
• Use the bone broth immediately or spoon into jars or freezer containers.

TURKEY BONE BROTH RECIPE

Steps:

• Place the turkey bones, onion, garlic, and wine into a large stockpot. Cover with water by two inches, and then bring it to a boil over medium-high heat. Immediately turn down the heat to medium-low, and keep at a bare simmer for 4 to 6 hours.
• Toss in the parsley and thyme, and then let it continue to simmer about 30 minutes. Strain the broth, and transfer to a jar.
• Place the turkey bones, onion, and garlic into the insert of your InstantPot. Pour in the wine, and then fill the insert with water to the max line. Seal, and then pressure cook for 2 hours, Allow the pressure to release naturally.
• Unseal the InstantPot, and then toss in the parsley and thyme. Seal, and then pressure cook for 5 minutes. Strain the broth, and then transfer it to a jar.
• Arrange the turkey bones, onion, and garlic into the insert of your slow cooker. Pour in the wine, and then pour in water to the max fill line. Cook over low heat for 6 hours, and then toss in the herbs. Continue cooking a further 30 minutes.
• Strain, and then transfer the broth to a jar.
• Adjust seasoning with salt as you like it. Serve the strained broth immediately, or store it in a mason jar for up to 1 week in the refrigerator and up to 6 months in the freezer. If freezing, allow at least 2 inches of headspace.

INSTANT POT TURKEY STOCK

Steps:

• Optional Flavor Enhancing Step: Toss turkey bones & carcasses with 2 tbsp olive oil. Roast them in a preheated 450°F oven until browned (about 30 - 45 minutes).
• Prepare Instant Pot: While the bones are roasting in the oven, heat up your pressure cooker (Instant Pot users: press Sauté button and click Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
• Sauté Onion and Garlic: Add 1 tbsp (15ml) of olive oil. Then, add diced onion in the pressure cooker. Sauté for roughly a minute until soften. Add minced garlic and sauté for another 30 seconds until fragrant.
• Sauté Celery and Carrot: Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 10 minutes). At the 5 minutes mark, add in 1 tsp (3g) whole black peppercorn, all the herbs, and 2 bay leaves into the pressure cooker.
• Deglaze: Add ½ cup cold water in the pressure cooker and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
• Pressure Cook Turkey Stock: Add all the roasted turkey bones and 9.5 cups (2.375L) cold water into the pressure cooker. If you are using apple cider vinegar, add in 1 tbsp (15ml). Close lid and pressure cook at High Pressure for 45 - 60 minutes + Natural Release. Open the lid carefully. Full Natural release will take roughly 1 hour. You can do a 30 minutes natural release if you like.
• Strain & Store Turkey Stock: Strain turkey stock through a fine-mesh strainer. Let it cool to room temperature and refrigerate overnight. Skim off the layer of fat on the surface of the stock.