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.
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.
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.
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. 🙂
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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 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). 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 the 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.
Storage Duration: keep in the fridge for 3 to 5 days; freeze for up to 6 months.