Turkey Stock (Pressure Cooker) - cooking recipe

Ingredients

1 roasted turkey carcass, skin and fat discarded
2 stalks celery & leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, coarsely chopped
2 garlic cloves, peeled and smashed with the blade of a knife
1 small bunch parsley
2 bay leaves
10 whole black peppercorns

Preparation

Wrap the carcass in a clean dampened towel and pound with a meat mallet to break apart bones. (I just jammed mine in the pressure cooker).
Place all ingredients in a large pressure cooker and cover with water. Lock lid in place. Bring to 15 psi over high heat. Immediately reduce heat to lowest possible setting to stabilize and maintain pressure. Cook for 35 minutes.
Use the natural release method to depressurize (remove pot from heat, wait for pressure to drop before opening lid). Strain stock, discard the vegetables. Pick meat off bones, if desired, and reserve for another use. Use stock right away or chill overnight and skim fat off top before using or freezing.