Instant Pot Stock

Turkey or chicken carcass

1 yellow onion

1-2 carrots

1-2 stalks celery

2 cloves garlic

2 bay leaves

whole peppercorns (about 10)

1 tsp apple cider vinegar

8 c water

1/2 tsp salt

Turn Instant Pot to saute mode, add carcass pieces and saute for 2-3 minutes, or until browned pieces begin to stick to the bottom of the pot.  Press the cancel button to turn off the heat.

Cut the ends off the onion, then cut into half or quarters.  Remove any of the papery skin that has dirt on it, otherwise you can leave the skin on.  Scrub the carrots and celery and cut in half so they fit in the pot easily.  Peel garlic cloves and add them, along with the bay leaves, peppercorns, and a splash of apple cider vinegar.

Pour 8 cups of cool water over the contents, lock lid in place, close the steam valve, and cook for 30 minutes.  Once finished, allow steam to dissipate naturally for about 15 minutes, then open lid.  Pour stock through a fine mesh strainer, keep in air-tight container and refrigerate until cool.  

From Budget Bytes