Best 2 Pressure Cooker Turkey Broth Recipes

Kickstart Your Culinary Adventure with Flavorful Turkey Broth: Journey Through a Trio of Delectable Recipes

Embark on a culinary voyage with our curated collection of pressure cooker turkey broth recipes, promising an explosion of flavors that will tantalize your taste buds. Discover the secrets of creating rich, golden broth infused with the essence of succulent turkey. Dive into the hearty goodness of classic turkey soup, brimming with tender vegetables and succulent turkey morsels. Experience the comforting warmth of turkey noodle soup, a timeless classic elevated with homemade broth. Treat yourself to the unique flavors of turkey congee, a comforting Asian-inspired dish that fuses the essence of turkey with aromatic ginger and silky rice. Prepare to be captivated by the versatility of turkey broth as it transforms ordinary meals into culinary masterpieces. Join us on this flavor-filled journey, and let your taste buds rejoice in the symphony of flavors that await.

Here are our top 2 tried and tested recipes!

INSTANT POT® TURKEY BONE BROTH

Instant Pot® Turkey Bone Broth image

Turkey stock is made with very little seasonings and just a few ingredients. The finished product is like jelly and is perfect for deglazing skillets, making soup, steaming veggies, gravy, or cook your rice in it to add a burst of flavor.

Provided by Bren

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 1h55m

Yield 12

Number Of Ingredients 6

Ingredients

cooking spray
1 leftover turkey carcass
2 stalks celery, cut into chunks
1 medium carrot, cut into chunks
1 medium onion, cut into wedges
¼ cup apple cider vinegar

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.

Nutrition Facts : Calories 17.6 calories, Carbohydrate 1.6 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 10.6 mg, Sugar 0.8 g

TURKEY STOCK (PRESSURE COOKER)

Turkey Stock (Pressure Cooker) image

This is the stock portion of a recipe for "Turkey Carcass Soup" from Miss Vickie's Big Book of Pressure Cooker Recipes. I've recently become a pressure cooker fanatic and this is a great cookbook. Made this stock while cleaning up the kitchen after Thanksgiving and chilled overnight. The next day I skimmed the fat and made recipe #115086. Delicious! This has no added salt so be sure to add some, if desired, when using in other recipes. I use an 8 quart Fagor Duo pressure cooker. The amount of stock will depend on the amount of water you add. I got about 3 quarts.

Provided by LonghornMama

Categories Stocks

Time 45m

Yield 3 quarts

Number Of Ingredients 8

Ingredients

1 roasted turkey carcass, skin and fat discarded
2 stalks celery & leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, coarsely chopped
2 garlic cloves, peeled and smashed with the blade of a knife
1 small bunch parsley
2 bay leaves
10 whole black peppercorns

Steps:

Wrap the carcass in a clean dampened towel and pound with a meat mallet to break apart bones. (I just jammed mine in the pressure cooker).
Place all ingredients in a large pressure cooker and cover with water. Lock lid in place. Bring to 15 psi over high heat. Immediately reduce heat to lowest possible setting to stabilize and maintain pressure. Cook for 35 minutes.
Use the natural release method to depressurize (remove pot from heat, wait for pressure to drop before opening lid). Strain stock, discard the vegetables. Pick meat off bones, if desired, and reserve for another use. Use stock right away or chill overnight and skim fat off top before using or freezing.

Nutrition Facts : Calories 38.7, Fat 0.2, Sodium 51.2, Carbohydrate 8.8, Fiber 2.2, Sugar 4, Protein 1.1

Tips for Making Pressure Cooker Turkey Broth:

Use a whole turkey carcass or turkey parts: This will give your broth a more robust flavor.
Roast the turkey bones before making the broth: This will add a deeper flavor to the broth.
Add plenty of vegetables to the broth: This will help to add flavor and nutrients.
Use a variety of herbs and spices: This will help to give the broth a complex flavor.
Simmer the broth for at least an hour: This will help to extract the flavor from the bones and vegetables.
Strain the broth before using it: This will remove any solids from the broth.

Conclusion:

Pressure cooker turkey broth is a delicious and nutritious way to use up leftover turkey. It is also a great way to save money on broth. By following the tips in this article, you can make a delicious and flavorful broth that can be used in a variety of dishes.