If you have raw parts (such as neck or back), start by searing them on the Saute setting. We just need these pieces to get a nice sear.If the pan gets too hot and the turkey pieces begin to burn, you can throw some of the aromatics in there because they will create some moisture and will make sure nothing burns.

Once they have browned, layer in the rest of leftover bones you have. Also, add in the vegetables and the herbs. Squeeze everything in there—the pot will be very full.

Add the water and the acid to the Instant Pot. Make sure the water doesn't go over your pot's max capacity.

Close and seal the pot. Set the timer to cook for 45 minutes, and let it cook.

When the timer beeps and the cook is finished, let the pressure naturally release for at least 15 minutes. (You can let it go for up to an hour because the longer this pressure naturally releases, the longer the broth sits in there, and the better its flavors will be.)

When you're ready to open the pot after it's naturally released pressure for a while, flip the valve to quick release any additional pressure in the pot. Once the pressure has completely dissipated, safely open the pot.

Remove the bones and veggie pieces from the pot by using tongs or a slotted spoon. This will make the straining piece easier.

After you remove the bigger pieces of bones and veggies, strain the liquid. You can use an extra fine sieve, a cheese cloth, or even a single layer of paper towel to hold more of the fine particles because it will help you get a slightly clearer stock—but truthfully, I don't personally bother because it's all yummy stuff.

Once the turkey stock is strained, transfer it into food storage containers. Let the stock cool completely before refrigerating to avoid bacteria growth, as well as the stock going bad on you and making you sick.