Place turkey carcass in your IP. You may have to break it to make it fit.
Add veggies, herbs, seasoning and water.
Close the lid and set the valve to sealing position. Newer models do it on their own.
Press “manual” button and adjust the timer to 35 minutes. Make sure the IP is set to cook on high pressure. The Instant Pot will beep and start building up pressure. This can take about 12 minutes.
Once the cooking cycle is done, press “cancel/off” and wait 5 minutes. Then release pressure by switching the valve to venting.
Carefully open the lid away from your face.
Remove the carcass and discard it.
Set a fine-mesh strainer over a large bowl. Strain the stock and discard veggies and herbs.
Cool the stock completely. Scoop out any grease that may be floating at the top.
Pour the stock into containers. Store in the fridge for up to 1 week or freeze for up to 3 months.
Notes
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.