- 2 pounds smoked turkey legs
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 bay leaves
- 4 cups chicken stock
Place all of the ingredients in the inner pot of the pressure cooker. Press the pressure function, set to poultry. Set the timer to 30 minutes. Once it has stopped cooking, press cancel. Naturally release.
Remove the turkey legs from the pot and when cool remove the meat and save for another use. Strain the stock through a fine mesh sieve. The stock can be stored in the refrigerator for 1 week or frozen for up to 6 months.
Note: This recipe was created specifically for the Emeril Lagasse Pressure AirFryer by Tristar. As such, cook times and temperatures may need to be adjusted if you would like to make this recipe in another pressure cooker.
- Source: Emeril's Test Kitchen
- Dish Type: Sauces
- Cuisine: American
- Cooking Method: pressure cooking
- Occasion: Any
- Effort Level: Simple