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Instant Pot Turkey Bone Broth (Gluten Free, Paleo, AIP)

Twice the broth in a quarter of the time it takes to make in a crockpot!

Course Soup
Author Elisa

Ingredients

  • 1 carcass of a turkey - I like to include neck and back bones and whatever leftover meat there is
  • 1 sweet onion peeled and quartered
  • 2 small carrots
  • 2 stalks celery
  • 3 slices fresh ginger
  • 2 bay leaves
  • 1 handful fresh parsley
  • 1 tsp coriander
  • 1 tsp black peppercorns
  • 1 tsp pink himalayan salt
  • 1 tbsp fish sauce
  • 1.5 tbsp apple cider vinegar
  • 9 cups filtered water preferably fluoride free

Instructions

  1. Place all ingredients inside the Instant Pot, place and lock the lid. Make sure the steam release handle is pointing to Sealing.

  2. Press Soup function key and then press Manual and change the timer to 100 minutes. After 3 beeps, the pressure cooker is ready to go. Relax and enjoy yourself!

  3. Once the timer goes off, and the Soup cooking function goes to Keep Warm/Cancel, press Manual again and change the pressure to LOW, set the timer to 60 mins. The broth is ready after 100 minutes but to get the most out of those bones, I like to extend the cooking time on low pressure for a bit longer.

  4. Once finished, allow the pressure to release naturally before opening the lid (at least for 5-10 minutes). If you want to use the quick release method, make sure to pull the steam release handle to Venting very gently, a little bit at a time with little nudges. There will be a lot of hiss and possibly some broth spitting. That's why I release it gently.
  5. Once the pressure valve is back down and you have opened the lid, let the broth cool down to handling temperature.
  6. Strain the broth into clean jars or storage container, seal with lids and store in the fridge or freezer. Remove any visible chicken meat from the bones and store to enjoy with the broth.

Recipe Notes

 a variation of http://instantpoteats.com/chicken-bone-broth-pressure-cooker/