This Instant Pot turkey stock is an ideal way to use a leftover turkey carcass. It’s richly flavored, nutrient-dense, and far quicker to make than traditional stovetop stock.
What Makes This Recipe So Good
- Nutritious and comforting. Cooking the bones and vegetables extracts vitamins, minerals, and collagen into the broth, giving you a nourishing base for soups, sauces, or sipping on its own.
- Fast and convenient. Traditional stock can simmer for hours, but this Instant Pot method produces a deep, flavorful stock in about 45 minutes of pressure cooking.
- A waste-reducing favorite. Use leftover carcasses, wing bones, or scraps after a roast turkey to stretch your food budget and capture every bit of flavor from the bird.
Chef’s Tips
- After pressure cooking, allow the stock to cool slightly before straining. Pour the liquid through a fine-mesh strainer into a large bowl to speed cooling and remove solids.
- Refrigerate the strained stock in airtight containers for up to one week. For longer storage, freeze portions in airtight containers or freezer bags for up to three months.
- Customize seasonings to taste. Add extra peppercorns, red pepper flakes, or fresh herbs like parsley for brightness. Adjust salt at the end since concentrated flavors can change after reducing or freezing.
More Easy Instant Pot Recipes
- Instant Pot Buffalo Chicken Dip
- Instant Pot Carne Asada
- Japanese Curry in the Instant Pot
- Instant Pot Bacon
- Instant Pot Tom Kha Soup
- Beer-Infused Instant Pot Brats
- Instant Pot Cornbread
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Instant Pot Turkey Stock
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
This Instant Pot turkey stock is a delicious, nutrient-packed way to use leftover turkey bones, producing a rich base in a fraction of the time of stovetop stock.
Cheryl Malik
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Ingredients
- 1 turkey carcass or 3 pounds turkey wings
- 1 stalk celery sliced in half
- 1 large carrot cut into 3–4 pieces
- 1 onion unpeeled and quartered
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
Equipment
- Instant Pot
Instructions
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Place the turkey carcass or wings, celery, carrot, onion, bay leaves, thyme, rosemary, salt, and peppercorns into the Instant Pot. Add water up to the max fill line.
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Close the lid and set the Instant Pot to high pressure (manual) for 45 minutes. When cooking finishes, carefully perform a manual pressure release and remove the lid once safe to open.
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Strain the stock through a fine-mesh strainer into a large bowl, discarding solids. Let the liquid cool before transferring to airtight containers for refrigeration or freezing.
Notes
- This recipe was made in a 6-quart Instant Pot and yielded about 2 quarts of stock.
Yields approximately 10 servings; actual servings vary by portion size.
Nutritional values are estimates for one serving using the listed ingredients and may vary by brand and portion.
Nutrition Information
Serving: 1serving
| Calories: 189kcal
| Protein: 19g
| Fat: 11g
| Sodium: 291mg
| Calories: 189kcal
| Protein: 19g
| Fat: 11g
| Sodium: 291mg
Servings and nutrition are approximate and will vary by portion and ingredients used.
© Author: Cheryl Malik