turkey bone broth in the instant pot + canning

a recipe by
Amy H.
Detroit, MI

One of today's most popular health food is bone broth. Bone broth is flavorful and highly nutritious! Studies show bone broth may help fight osteoarthritis by reducing joint inflammation. It is also believed to promote healthy skin because of the collagen in it. Bone broth can be made from beef, chicken, turkey and even fish! It's a staple of the Paleo diet! Here is a great home recipe, including freezing or home canning instructions so you can make your own homecooked version of this healthy superfood!

serves 8+
prep time 1 Hr 10 Min
cook time 2 Hr
method Pressure Cooker/Instant Pot

Ingredients For turkey bone broth in the instant pot + canning

  • 1
    cooked turkey carcass (cooked turkey bones)
  • 1 c
    carrots, cut into chunks
  • a handful celery sticks
  • 1 lg
    onion, cut into chunks
  • a few sprigs of fresh parsley

How To Make turkey bone broth in the instant pot + canning

  • 1
    Place all ingredients into Instant pot.
  • 2
    Add water to max level.
  • 3
    Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
  • 4
    Set the Instant Pot to Program Soup/Broth. Adjust the time to 120 minutes.
  • 5
    When cook time has finished, press CANCEL; Let pressure release naturally and let broth cool a while.
  • 6
    When pressure is completely down and broth has cooled to a manageable temperature, with a slotted spoon, cast away the large pieces of bone and vegetables.
  • 7
    In a large container (I use Party Time Ice Cream containers, they are great for this) Place a mesh strainer over the top and pour the broth through. (There should be no vegetables, bone or meat in the broth.)
  • 8
    This recipe will make about 2 quarts or so of broth.
  • 9
    To freeze, divide broth into plastic containers and freeze for up to 3 months.
  • 10
    At this point you can either freeze the broth or can it.
  • 11
    To Can this recipe. Sterilize 9 pint size jars, rings and lids.
  • 12
    Pour broth into jars leaving 1 inch of headspace. Add 1/2 teaspoon of canning salt if you'd like. I prefer to keep mine unsalted until I cook with it.
  • 13
    Wipe rims jars with a clean wet cloth. Place sterilized lids onto jars and screw on rings to fingertip tight.
  • 14
    Place jars into a pressure canner on rack. Add hot water just enough to produce the steam needed to can.
  • 15
    Can at 10 lbs. of pressure for up to 1000 ft. above sea level and 15 pounds of pressure to over that. Can the jars for 25 minutes.
  • 16
    NOTE: Use a pressure canner for this step, NOT the instant pot!
  • 17
    When canning is done, allow pressure to come down naturally. Remove jars with canning tongs and allow to cool completely.
  • 18
    When cooled, label jars and put on a dark shelf in the pantry and store up to 1 year.
  • 19
    Your soups will taste amazing!