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Ingredients
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1 leftover turkey carcass from a 12 pound turkey
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1 large onion, cut into wedges
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2 large carrots, sliced
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2 ribs celery, sliced
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10 cups water
Directions
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Combine turkey carcass, onion, carrots, celery, and water in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 15 minutes.
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Pour liquid through a strainer and discard all solids. Refrigerate for 8 hours or overnight. Skim fat from the top and discard. Use stock within 3 days or freeze for up to 3 months.
Nutrition Facts (per serving)
25 | Calories |
1g | Fat |
3g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 25 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 2% |
Cholesterol 3mg | 1% |
Sodium 29mg | 1% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 3% |
Total Sugars 2g | |
Protein 1g | 2% |
Vitamin C 2mg | 3% |
Calcium 21mg | 2% |
Iron 0mg | 1% |
Potassium 108mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.