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5 from 11 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