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Turkey Broth by Rich Lum
Cooked in a 6 qt IP on HP
  • Turkey carcass
  • Reserved liquid from cooking the turkey
  • Giblets minus the liver
  • 1/2 chopped large red onion
  • 1/2 chopped yellow onion
  • 2 stalks chopped celery
  • 2 chopped carrots
  • 1 teaspoon salt
  • 10-15 peppercorns
  • 1-2 cremini mushrooms
  • 1 whole garlic clove
  • 1 bay leaf
  • 2-3 cherry tomatoes ( optional ). I put them in because I was clearing out the fridge
  1. Add the giblets ( minus the liver) , turkey carcass, veggies and spices to to pot
  2. Add your water..fill pot to 1" below the max line. ( it's recommended you only fill the pot 2/3 full of liquid)
  3. Close and seal your lid
  4. Press manual then the minus button until it reaches the max time. 120 minutes or 240 minutes. Both times work well
  5. Allow a 30 minute NPR
  6. Strain out all the solids then return the liquid to the IP pot
  7. Fill your sink with ice and water and put your pot of broth in. Stir until cool. It should take about 10 minutes before its cool enough to put in the fridge
  8. Cover and refrigerate overnight
  9. The next day.. Remove all the solidified fat
  10. Bag the broth in zip bags in 1 and 2 cup portions and freeze for later use
  • Some people freeze there broth in ice cube trays 
  • Some people reduce there broth on the stove to make a concentrated broth 
  • I don't add a lot of spices because I use it it so many different dishes