Instant Pot Turkey Stock

1 standard portion

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Ingredients

• 3 lb turkey bones ((910g) carcass, neck bones etc...)
• 2 tbsp olive oil ((28g))
• 2 medium onions (chopped)
• 4 whole garlic cloves
• 2 celery stalks (chopped)
• 2 large carrots (chopped)
• 10 cups water ((2.37 litres))
• 1 tbsp apple cidar vinegar ((15g))
• 6 sprigs of thyme
• 6 sprigs of parsley
• 1 tsp black peppercorns ((4.5g))
• 2 bay leaves

Method

1. Preheat the oven at 200C/400F or gas mark 6.
2. Line a roasting pan with parchment paper and set aside.
3. Add the neck bones and carcass to a large pot with water and bring to the boil for 10 minutes.
4. This is an optional step but helps to yield clear stock.Drain the water through a colander then blot them dry.
5. .Lay out the turkey neck bones and carcass on the roasting pan.
6. Roast the bones for roughly 20-30 minutes or until brown.
7. While the bones are roasting switch your instant pot on and select the "saute" button and wait for it to display "hot" before adding your olive oil, onion and garlic then proceed to saute until soft and translucent for one minute.
8. Quickly add the celery and carrots then press the "cancel" button and continue to cook the vegetables for 2-3 minutes with the residual heat.
9. Add the apple cidar vinegar, sprigs of thyme, parsley, black peppercorns and bay leaves.
10. Add the carcass and neck bones along with the water.
11. Place the lid on and flick the knob to "sealling" then set to pressure cook on high and adjust +/- to 45 minutes.
12. Once the cooking time is over do a natural release (this should take 10-15 minutes).
13. Remove the IP lid and then use a fine mesh strainer to strain the stock.
14. Pour the stock into mason jars or make ice cubes.Use accordingly.