This homemade turkey bone broth is the perfect way to use up your turkey leftovers! Homemade bone broth is a staple in my kitchen and making it in the Instant Pot is easy and so much faster than the traditional way.
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One of the first things I did after I got my Instant Pot was to make homemade bone broth/stock.
I used to make it on the stove, or in my slow cooker, but my grandmother used to make her stock in her pressure cooker so I really wanted to give it a try in the IP.
I have to admit that I had an old-style pressure cooker for years. My grandmother actually bought it for me. But for some reason I was so freaked out by it I never used it. I had some kind of phobia.
Like it was going to blow up or something.
My grandmother thought I was nuts 😂
Then, after I went low carb, I learned about the great health benefits of bone broth.
BENEFITS OF BONE BROTH
- Bone broth contains minerals that help build and strengthen your bones. It also contains many other healthy nutrients, including vitamins, amino acids, and essential fatty acids.
- Bone broth supports healthy digestion. It may be beneficial for individuals with inflammatory bowel diseases.
- The amino acids in bone broth can help fight inflammation. Because of this, eating it may help protect against things like heart disease, diabetes, metabolic syndrome, Alzheimer’s disease, arthritis, and many types of cancer.
- The amino acids in bone broth help support joint health, and consuming it may help lessen the symptoms of arthritis.
- The amino acid glycine, found in bone broth. Glycine has been shown to promote sleep. Taking it before bed may improve the quality of sleep, mental function, and memory.
TIPS FOR MAKING BONE BROTH
- Instead of throwing out the leftover bones from meals, save them to make broth.
- Place the bones in a bag and store them in your freezer until you are ready to cook them.
- If you are not someone who usually eats whole turkeys or chickens and/or bone-in meats, you can ask for bones at your local butcher or farmers market. The meat department at most grocery stores will often have them too.
- The best part is they are usually very inexpensive to purchase. Your butcher may even give them to you for free.
- Do your best to find pastured chicken or grass-fed beef bones, since these animals will be the healthiest and provide maximum health benefits to you.
Adding a little to the bit about freezing bones to make your bone broth, I also freeze veggie trimmings and leftover bits and pieces.
I have a gallon ziplock bag in my freezer that gets the onion roots, pepper cores, woody asparagus ends, anything I would normally chuck into the trash, and once I get a couple of cups worth of that, along with the bones I need, I grab a handful of herbs, and I cook up a new batch.
It makes it fun and changes up the flavors.
INGREDIENTS NEEDED TO MAKE THIS TURKEY BONE BROTH
- Turkey bones
- Leek
- Carrot
- Onion
- Garlic, peeled
- Fresh herbs
- Apple cider vinegar
- Black peppercorns
- Salt
- Water
EASY INSTANT POT BONE BROTH CHECKLIST
- 2 pounds beef bones (oxtail, marrow bones, or short ribs), or 3 pounds poultry bones (at least 1 pound wings).
- 2 cups veggies (carrot, onion, leek, celery, garlic, etc.)
- A handful of herbs fresh (parsley, thyme, rosemary, etc)
- 2 tablespoons apple cider or white wine vinegar
- Peppercorns and sea salt
- Water
In order to make the most nutritious broth, it is best to use a variety of bones (marrow bones, oxtail, knuckles, etc).
Adding vinegar is an important step because it helps pull all of the valuable nutrients out of the bones and into the water, which is ultimately what you will be consuming.
MORE INSTANT POT RECIPES
Low Carb Keto Chicken and Dumplings
Homemade Turkey Bone Broth (or Chicken)
Yield: 8 servings
Prep time: 10 MinCook time: 2 Hourinactive time: 40 MinTotal time: 2 H & 50 M
Ingredients
- Bones from leftover turkey (approx 2 pounds), skin, and most meat removed.
- 1 leek, chopped and rinsed
- 2 carrots, chopped
- 1 onion, quartered
- 2 cloves of garlic, peeled
- A handful of fresh herbs (parsley, thyme, rosemary, etc)
- 2 tablespoons apple cider vinegar
- 1 tablespoon black peppercorns
- 1 teaspoon of salt
- 8 cups water (enough water to come to 1-inch below MAX fill line)
Instructions
- Place all of the ingredients into the Instant Pot. Cover and make sure the vent is set to seal.
- Press the “manual” button and set your Instant Pot for high pressure for 120 minutes.
- Once the two hours are up, allow the pressure to release naturally.
- Strain the broth through cheesecloth or a strainer and cool. When thoroughly cool, remove any fat with a spoon and discard it.
Notes:
Bone broth will keep fresh in the refrigerator for up to five days. For longer storage, I like to freeze 1-cup portions for easy use in recipes.
Calories
67.99
Fat (grams)
2.88
Sat. Fat (grams)
0.95
Carbs (grams)
1.88
Fiber (grams)
0.45
Net carbs
1.43
Sugar (grams)
0.38
Protein (grams)
8.36
Sodium (milligrams)
301.92
Cholesterol (grams)
28.46
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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