1 turkey carcass or 2 - 3 chicken carcasses
1 large onion, cut in 8 pieces
2 carrots, cut in 2” pieces
2 ribs celery, cut in 2” pieces
2-3 Tbsp cooking oil
1 Tbsp apple cider vinegar (or other vinegar)
2 bay leaves
2 tsp salt
1 tsp peppercorns
Turn the oven on to 400 degrees. Break the carcass(es) into large chunks and put them in a ziplock bag. Add the onion, carrot, celery and the oil. Close the bag and give it a good shake to coat everything with the oil.
Empty the bag onto a baking sheet and roast in the oven for 30-45 minutes, turning everything about half-way through. Keep an eye on it toward the end - you don't want it to burn, just get really roasty brown.
Dump all the browned bones and vegetables into the Instant Pot and add enough water to almost cover the bones. Do not go above the MAX fill line. Add the vinegar, bay leaves, salt and peppercorns.
Close the lid and make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and use the + or – button to get to 90 minutes. When it beeps that it's done, leave it for a full natural release. This can take up to a half an hour. When the pin drops, open the pot.
Pour the broth through a strainer and discard the solids. Store the broth in mason jars for use within three days or measure into 1 1/2 cup batches in ziplock bags and store stacked up in the freezer for easy use in so many Instant Pot recipes. It's also great for making gravy for a traditional roast chicken or turkey.