Peel and dice an onion, dice, and clean your celery. Load into the instant pot with your extra virgin olive oil. Sauté until your onion has started to soften. Press cancel and stir in frozen chopped garlic.

Add in seasonings and white wine and deglaze the instant pot.

Stir in the potatoes.

Add in your turkey carcass and push it down if it is struggling to fit.

Add 1.5 litres/6 cups of warm tap water into the instant pot. Place the lid on the instant pot, set the valve to sealing and pressure cook for 40 minutes followed by a natural pressure release.

After releasing pressure, pour everything into a sieve, to discard the big bits. Then put the liquid through a mesh strainer with bowl below to collect the juices.

Then allow the stock to cool and then load into freezer containers. Place in the freezer once cool and save for later.