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5 from 8 votes

Instant Pot Turkey Stock

Making homemade stocks has never been this easy! Save the turkey carcass from your holiday feasts and make rich Instant Pot Turkey Stock. Great as a soup base, and adds depth of flavors to dishes.
Servings 10 cups
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins

Ingredients

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 Instant Pot:
    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.

Notes

Storage Duration: keep in the fridge for 3 to 5 days; freeze for up to 6 months.
See above Cooking Tips.
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Author: Amy + Jacky
Calories: 63kcal

Nutrition

Calories: 63kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 185mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5102IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg