Pressure Cooker Turkey Stock

Pressure Cooker Turkey Stock Recipe: Save your turkey carcass after your holiday feasts and make your own rich Homemade Turkey Stock. Great as soup base, and adds depth of flavors to dishes.

Making homemade stock has never been this easy! Save the turkey carcass from your holiday feast and make Rich Pressure Cooker Turkey Stock. This homemade turkey stock is great as a soup base, or adding depth of flavors to your dishes.

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5 from 4 votes

Christmas wouldn’t be the same without Turkey on the holiday menu.

But what often gets overlooked is the hidden gem – the turkey carcass & bones!

Rescue your turkey carcass & bones this year after the Christmas feast and make your very own homemade turkey stock.

You won’t regret it 😉

Pressure Cooker Turkey Stock Recipe: Save your turkey carcass after your holiday feasts and make your own rich Homemade Turkey Stock. Great as soup base, and adds depth of flavors to dishes.

Time for making Turkey Stock in Instant Pot!

Instant Pot Thanksgiving Recipes: Instant Pot Turkey Stock (Pressure Cooker Turkey Stock)

Pressure Cooker Turkey Stock

Making homemade stocks has never been this easy! Save the turkey carcass from your holiday feasts and make rich Homemade Turkey Stock. Great as a soup base, and adds depth of flavors to dishes.
5 from 4 votes
Prep Time: 15 minutes
Cook Time: 2 hours
Total: 2 hours 15 minutes
Servings: 10 cups
Calories: 63kcal
Author: Amy + Jacky

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Ingredients

  • 2 ½ pounds (1134g or more) roasted turkey bones
  • 3 tablespoons olive oil , divided
  • 10 cups (2.5L) cold water
  • 2 (160g) medium onions , diced (keep the outer layers)
  • 3 (200g) celery stalks , diced
  • 3 (300g) carrots , diced
  • 6 (20g) garlic cloves , minced
  • 2 bay leaves
  • 1 teaspoon (3g) whole black peppercorn
  • A pinch dried rosemary
  • A pinch dried sage
  • A pinch dried thyme
  • 1 tablespoon (15ml) apple cider vinegar (Optional)

Instructions

  • Optional Flavor Enhancing Step: Toss turkey bones & carcasses with 2 tbsp olive oil. Roast them in a preheated 450°F oven until browned (about 30 – 45 minutes).
  • Prepare Pressure Cooker: While the bones are roasting in the oven, heat up your pressure cooker (Instant Pot users: press Sauté button and click Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  • Sauté Onion and Garlic: Add 1 tbsp (15ml) of olive oil. Then, add diced onion in the pressure cooker. Sauté for roughly a minute until soften. Add minced garlic and sauté for another 30 seconds until fragrant.
  • Sauté Celery and Carrot: Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 10 minutes). At the 5 minutes mark, add in 1 tsp (3g) whole black peppercorn, all the herbs, and 2 bay leaves into the pressure cooker.
  • Deglaze: Add ½ cup cold water in the pressure cooker and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
  • Pressure Cook Turkey Stock: Add all the roasted turkey bones and 9.5 cups (2.375L) cold water into the pressure cooker. If you are using apple cider vinegar, add in 1 tbsp (15ml). Close lid and pressure cook at High Pressure for 45 - 60 minutes + Natural Release. Open the lid carefully. Full Natural release will take roughly 1 hour. You can do a 30 minutes natural release if you like.
  • Strain & Store Turkey Stock: Strain turkey stock through a fine-mesh strainer. Let it cool to room temperature and refrigerate overnight. Skim off the layer of fat on the surface of the stock.

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Recipe Notes:

Storage Duration: keep in the fridge for 3 to 5 days; freeze for up to 6 months.
See above Cooking Tips.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition Information:

Calories: 63kcal (3%)Carbohydrates: 6g (2%)Protein: 1g (2%)Fat: 4g (6%)Saturated Fat: 1g (6%)Sodium: 50mg (2%)Potassium: 185mg (5%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 5102IU (102%)Vitamin C: 4mg (5%)Calcium: 35mg (4%)Iron: 1mg (6%)
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
Course: Stock
Cuisine: World
Keyword: instant pot bone broth, instant pot broth, instant pot stock, instant pot turkey broth, instant pot turkey stock, pressure cooker bone broth, pressure cooker stock, pressure cooker turkey stock, turkey bone broth pressure cooker, turkey stock instant pot

Step-by-Step Guide: Pressure Cooker Turkey Stock

Ingredients for Pressure Cooker Turkey Stock

Pressure Cooker Turkey Stock Recipe Ingredients

  • 2 1/2 pounds (1134g) or more roasted turkey bones
  • 3 tablespoons olive oil, divided
  • 10 cups (2.5L) cold water
  • 2 medium (160g) onions, diced (keep the outer layers)
  • 3 (200g) celery stalks, diced
  • 3 (300g) carrots, diced
  • 6 (20g) garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon (3g) whole black peppercorn
  • A pinch of dried rosemary
  • A pinch of dried sage
  • A pinch of dried thyme
  • Optional: 1 tablespoon (15ml) apple cider vinegar

Tools for Pressure Cooker Turkey Stock

Preparation


First, diced the onions, celery, carrots, and minced the garlic cloves.

*Note: Keep the onions’ thin, papery layers.

Optional (if you’re roasting the turkey bones): Preheat oven to 450°F.

1

Optional Flavor Enhancing Step


Toss turkey bones & carcasses with 2 tbsp of olive oil.

Then, roast them in the preheated oven until browned (about 30 – 45 minutes).

Roasted Turkey Bones

2

Prepare Pressure Cooker


While the bones are roasting in the oven, heat up your pressure cooker.

  • Instant Pot: press Sauté button and click Adjust button to Sauté More function.

how to use instant pot - saute more function

Make sure your pot is as hot as it can be (Instant Pot users: wait until indicator says HOT).

3

Sauté Onion and Garlic


Add 1 tbsp (15ml) of olive oil into the pressure cooker. Make sure the pot’s bottom is covered with oil.

Then, add the diced onion in the pressure cooker. Sauté for roughly a minute until soften.

Add the minced garlic and sauté for another 30 seconds until fragrant.

saute onions in instant pot pressure cooker

4

Sauté Celery and Carrot


Add in chopped celery and carrots. Sauté until the vegetables are slightly browned (roughly 10 minutes).

At the 5 minutes mark, add in 1 tsp (3g) whole black peppercorn, all the herbs, and 2 bay leaves into the pressure cooker.

saute vegetables in instant pot pressure cooker

5

Deglaze


Add ½ cup cold water in the pressure cooker.

Deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.

6

Pressure Cook the Turkey Stock


Add all the roasted turkey bones and 9.5 cups (2.375L) cold water into the pressure cooker.

If you are using apple cider vinegar, add in 1 tbsp (15ml) at this step.

pressure cook turkey stock

Close lid and pressure cook:

  • Pressure Cooking Method: High Pressure for 45 – 60 minutes, then Natural Release

*Note: Full Natural release will take roughly 1 hour. You can do a 30 minutes natural release if you like.

Open the lid carefully.

7

Strain & Store Turkey Stock


Strain the pressure cooker turkey stock through a fine-mesh strainer.

Then, let it cool to room temperature.

fastest way to cool the homemade turkey stock with cold water
Fastest way to cool the turkey stock is to place it in cold/ice-water as shown in photo (takes roughly 20 minutes)

Once it’s cooled, place the pressure cooker turkey stock in the fridge overnight.

refrigerated pressure cooker turkey stock
The pressure cooker turkey stock will look like this after refrigerating it overnight.

Skim off the layer of fat on the surface of the stock.

Storing the Pressure Cooker Turkey Stock


We love freezing our stock with this silicone mold.

Make Jello-like Gelatinous Stock: use bones with lots of collagen like drumsticks, wings, and feet.

After they freeze in the mold, they pop out easily. Then, we store them in ziploc freezer bags.

Not only it’s a great portion for many recipes, they thaw quickly, and are super convenient to use. The mold is easy to wash and great for baking too.

For Easier Transportation of Mold to Freezer: since the mold is made of flexible silicone, we like to put the mold on top of a baking sheet, pour the stock into the mold, then place the baking sheet with the mold into the freezer.

Ball Glass Jars: Some users freeze their stock using these wide-mouth straight Ball Glass Jars without cracking issues. But, we’ve never used these specific jars before.

Cooking Tips for Pressure Cooker Turkey Stock


1. Storage Duration: you can keep the pressure cooker turkey stock in the fridge for 3 to 5 days. It can freeze for up to 6 months.

2. Make Jello-like Gelatinous Stock: The easiest way to make jello-like stock is to use bones with lots of collagen like drumsticks, wings, and feet.

Jello-like gelatinous stock

3. Issues with freezing in glass jars: We’ve used different mason jars in the past to freeze our stock. It’s heartbreaking to see many of them cracked in the freezer.

Since the water in the stock will expand as it freezes, it’ll crack the jars.

Pressure Cooker Turkey Stock Recipe: Save your turkey carcass after your holiday feasts and make your own rich Homemade Turkey Stock. Great as soup base, and adds depth of flavors to dishes.

Others had success with different methods to prevent cracking such as avoid overfill, pre-cool in the fridge before freezing, cap loosely, and use wide-mouth straight jars…

For us, we’re sticking with our silicone molds. 🙂

Other Pressure Cooker Stock Recipes:

Pressure Cooker Turkey Stock Recipe: Save the turkey carcass from holidays to make rich Homemade Turkey Stock. Great as soup base & adding depth of flavors.
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