Ingredients

• cooking spray
• 1 leftover turkey carcass
• 2 stalks celery , cut into chunks
• 1 medium onion , cut into wedges
• 1 medium carrot , cut into chunks
• 0.25 cups apple cider vinegar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; coat with cooking oil.
2. 2 Break up carcass; place on the prepared baking sheet.
3. 3 Roast in the preheated oven for 20 minutes.
4. 4 Combine celery, onion, carrot, and vinegar in a multi-functional pressure cooker (such as Instant Pot). Add roasted turkey bones and any liquid. Add enough water until bones covered but not beyond maximum level. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard solids.
6. 6 Strain stock through a fine-mesh sieve lined with a double layer of cheesecloth into an airtight container. Cool to room temperature; cover and refrigerate. Skim off fat before using or freezing.

Nutrition per serving