Instant Pot Turkey Bone Broth and Soup

I was anxious to try the idea of bone broth (and then soup) in the instant pot because when I was reading about it, all of the ideas and recipes were full of enthusiasm that was contagious!  Seems like this concept could be right up there with my excitement for cooking artichokes in the instant pot!  The timing for making this included catching an after holiday sale on fresh turkeys that I just couldn’t pass up, so here was the perfect opportunity to attempt bone broth in the instant pot. 

Reading about the health benefits of bone broth is another interesting subject.  Research has shown that it can boost the immune system and heal disorders like leaky gut, allergies, food sensitivities, asthma, and arthritis.  There’s much more to it than this short list, but you get the idea - it is really good for you!  There truly was a reason why mom always made you chicken soup when you weren’t feeling good.

For an overview of this process, you are going to fill the instant pot with your leftover bones, vegetables and seasonings, cover with water, and cook for 45 minutes on high.  Done.  This is easy, I’ve read some recipes for making bone broth in a slow cooker that can take up to 4 days! 😳

TO THE INSTANT POT ADD:

Leftover turkey bones
2 carrots, chopped
2 celery stalks, chopped
1 cup onion, chopped
2 cloves garlic, roughly chopped
2 Tbsp apple cider vinegar
1 tsp salt and pepper
1/2 cup parsley, chopped
1 Tbsp rosemary

IMG_3563.JPG

Add the ingredients to the instant pot then cover with water to the fill line.  Cook on manual high for 45 minutes, then allow to release steam naturally.  Strain the ingredients out of the broth and you are done. 

This ingredient list is just a start, there are many variations to consider - beef or chicken bones, sage, oregano, or other fresh herbs that you might have available.

After the turkey broth was made, I continued to make turkey soup by returning the strained broth to the instant pot, then adding in turkey meat, carrots, sweet potato chunks, onion, and celery.  Add a little salt and pepper to taste and then cook on manual high for 15 minutes, it came out perfect 😊.

If you are saving your broth for another day, it can be preserved in mason jars in the refrigerator for up to 10 days, or frozen in freezer bags, jars, or other containers. I even saw an idea for freezing in ice cube trays to use for individual servings! (Some people are so smart!)

Another great idea I read about that I definitely plan to incorporate into my instant pot broth making - keep a gallon freezer bag handy in your freezer labeled “broth”.  Every time you have scraps from cooking - the ends of the celery and onion, carrot peelings, bones, etc - add them to the bag. Didn’t use all of the rosemary sprig? Don’t throw it away, add it to your broth bag!  When the bag is full, it’s time to make bone broth. Love this idea! 

I hope I’ve passed on some of the enthusiasm and you will give this one a try soon!  Enjoy!