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

Pressure Cooker Turkey Stock

Recipe developed by Amy + Jacky

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.
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
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 10 cups
Calories 63kcal


  • 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)


  • 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.


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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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

For more yummy recipes, visit https://www.pressurecookrecipes.com/