Cut the Fresh Parsley (1 bunch) to separate the leaves from the steams. Using the back of your knife, strike the Parsley Stems (1 bunch) a couple times.
Peel and chop the Carrot (1).
Remove the green top from the Leek (1 stalk) and roughly chop the white part.
Roughly chop the Onion (1). Feel free to use a white or yellow onion. I had no other use for the red onion, so I used it.
Peel the Garlic (1 clove) and slice in half. Crush the garlic with the side of your knife. Before crushing I like to remove the green germ just out of habit. Feel free to leave it if you like.
Cute up leftover Turkey (1) and place the carcass inside your pressure cooker.
Add in all the aromatics. Fill the pressure cooker no more than two-thirds full with cold water. Anymore than that may blow the lid off your pressure cooker and force you to remodel your kitchen.
Place the lid on top, making sure to line up the marks, so you can slide the lid on easily.
Once locked, place the pressure cooker over high heat.
Once the steam stops coming out of the cooker, you can tell it is sealed by looking at the hole on the handle. An indicator will have popped up in the same place the steam was previously coming out.
Turn the heat down to a temperature just low enough to hear the slightest whistle from the top of the pressure cooker. Let the stock go for an hour, and make sure to maintain that whistle.
After the hour has past, turn off the heat. Release the pressure by placing a spoon under the "bell" on top. You can also, place the pot under cold running water. I'm not into wasting water, so I chose plan spoon.
With a pair of tongs, remove any of the big pieces from the stock, so it is less of a mess when you strain.
Set a fine mesh strainer over a heat proof bowl or pan, and strain the stock.
Place the stock in the fridge to cool. When cool enough, place in an ice tray or smaller containers, so you can use it for sauces, soups, and anything else your heart desires.