Don’t throw those turkey bones away! Keep them to make this nearly zero effort Instant Pot Turkey Stock recipe. The result is delicious, rich, collagen-filled, jiggly and incredibly nutritious stock that can be used to make awesome soups and stews, rice and so much more!
As a professional, I am a firm believer in low and slow when it comes to making stock for flavor, clarity, and ultimate jiggle… but there’s nothing quite like the convenience of an instant pot, especially during the holidays.
So I came up with a way to cheat using an electric pressure cooker without compromising the flavor and richness of the end result.
This turkey stock isn’t as clear as a stock cooked low and slow on the stovetop or in the slow cooker. Because the Instant Pot is a pretty aggressive way to cook, it pulverizes the bones, so you end with cloudier stock. However, there’s a way to cheat some of that, too—keep reading to find out how!
We’re still able to extract plenty of delicious and nutritious gelatin from the bones, which is exactly what we want in a homemade stock. This is what provides delicious mouthfeel, too, making this a worthy process.
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This homemade turkey stock makes the best soups and stews, and you can use it in so many different recipes.
This recipe makes 2 quarts, and one 10 lb. turkey carcass can make this recipe twice! So, freeze any leftover bones to make more later!
Making turkey stock in an instant pot is a great way to get flavorful, homemade stock easily and quickly With just a few simple ingredients and steps, you can have turkey stock ready in under an hour In this article, I’ll walk you through everything you need to know to make delicious turkey stock in an instant pot or electric pressure cooker.
Benefits of Making Turkey Stock in an Instant Pot
There are several advantages to using an instant pot to make turkey stock rather than simmering it on the stovetop
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It’s fast – Stovetop turkey stock can take 4-6 hours of simmering to extract maximum flavor. With an instant pot, you can have fully flavored stock in under an hour.
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Less hands-on time – Once you load up the instant pot, it does all the work. No need to constantly monitor and stir a simmering pot.
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Makes use of leftovers – Turkey carcasses and scraps that would normally be tossed after holiday meals can be transformed into tasty stock with an instant pot.
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Adds collagen – The pressure cooking process helps extract gelatin and collagen from the bones, giving you a rich, silky stock.
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Fuller flavor – Pressure cooking draws out more flavor from the ingredients compared to stove top simmering.
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Minimal evaporation – Unlike stovetop cooking where water evaporates over hours, the instant pot keeps all that tasty liquid in the pot.
Ingredients for Instant Pot Turkey Stock
Turkey stock is made by simmering turkey bones, meat scraps, and vegetables in water. Here are the basic ingredients you’ll need:
- 1 leftover turkey carcass or 2 pounds of turkey wings, legs, thighs or carcass pieces
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves
- 10 cups water
- Herbs and spices (bay leaf, thyme, parsley, black peppercorns)
Using a whole leftover turkey carcass is ideal, but you can also use just turkey wings, legs or any bony pieces. The bones provide collagen and gelatin that gives the stock body and richness.
Step-by-Step Instant Pot Turkey Stock Directions
Here is a simple step-by-step process for making turkey stock in an instant pot:
- Roughly chop the onion, carrots, and celery. Smash the garlic cloves.
- Place the turkey carcass pieces, chopped vegetables, garlic, and herbs/spices into the instant pot.
- Pour in 10 cups of water or enough to cover the ingredients.
- Secure the lid and set the pressure valve to sealing.
- Select the pressure cook or manual setting and set the time for 45-60 minutes.
- Allow the pressure to completely release when done, either naturally or quick release.
- Use tongs to remove the carcass and large bones. Strain the stock through a mesh strainer.
- Let the stock cool, then refrigerate until the fat solidifies. Skim off and discard the fat.
- Store the stock in the fridge for up to a week or freeze for several months.
And that’s it – you’ll have rich, golden turkey broth ready to use in soups, stews, gravies and more! Consider roasting the turkey wings or bones before making stock to add even more depth of flavor.
Tips for the Best Instant Pot Turkey Stock
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Use a combination of bony parts like the carcass, wings, and legs for the most collagen and flavor extraction. The bones should fill at least halfway up the instant pot.
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Roast the bones and vegetables before pressure cooking to boost flavor (400F for 30-60 mins).
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Add acidic ingredients like lemon wedges, vinegar or wine to help draw out minerals from the bones.
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For a clearer stock, refrain from stirring it while cooking. Impurities will sink to the bottom.
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Letting the stock cool and refrigerating overnight makes it easy to lift off the layer of fat before use.
Flavor Variations
Once you master basic turkey stock, try mixing up the flavors:
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Herb stock – Use bundles of fresh thyme, rosemary, parsley or tarragon.
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Southwestern stock – Add jalapeños, crushed garlic, cumin and cilantro.
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Asian stock – Use ginger, lemongrass, garlic, scallions and a splash of soy sauce.
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Mediterranean stock – Include lemon wedges, garlic, bay leaves and white wine.
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Mushroom stock – Sauté mushrooms until browned and add to the pot.
Uses for Instant Pot Turkey Stock
Homemade turkey stock is a wonderful base for hearty winter meals. Here are some ideas:
- Turkey noodle soup
- Pot pie with biscuit crust
- Turkey and rice soup
- Risotto
- Turkey chili
- Thanksgiving stuffing
- Gravy
- Sauce for chicken or fish
- Braised vegetables like green beans
- Any recipe that calls for chicken broth!
The options are endless. Having turkey stock on hand gives you the starting point for so many delicious dishes.
Final Tips for Instant Pot Turkey Stock
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Choose an instant pot at least 6 quarts in size to accommodate bones and liquid.
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For extra broth, add more water as long as bones remain covered.
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Add salt only after straining if using stock for cooking. Keep unsalted for versatility.
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Turkey stock keeps for 3-4 days refrigerated or up to 6 months frozen.
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Don’t let leftover turkey go to waste! Transform scraps into liquid gold with an instant pot.
Making your own turkey stock is incredibly easy with an instant pot. In under an hour, you’ll have quarts of rich, versatile homemade turkey stock ready for holiday meals and soup season. Give this simple instant pot method a try!
What you need to make this recipe
- An instant pot or another electric pressure cooker. Please make sure that yours has enough for 2 qts. of liquid (plus the bones), otherwise this recipe will not fit inside of it.
- A large bowl that can hold 2 qt. liquid—mine has a spout and it’s perfect for stock making. Check it out!
- Strainer
- Slotted spoon and or tongs
- A bowl for the discard
- Mason jars or storage containers to hold and store the final stock
- Leftover turkey bones—including cartilage (which are those little white knuckles), residual meat and some skin. I do remove as much of the skin as I can, but wing tips, and sometimes drumsticks after they’ve cooled can be challenging to remove the skin from, so I just throw it in as is. Bones can be raw too, like from neck and back. Just brown them before you begin. See below and the video.
- Aromatics—these are our bay leaves, garlic and peppercorns. The fresh thyme and parsley, which are listed with the herbs, are also considered aromatics.
- Root vegetables—we’re using leek, onion, parsnip, carrot and celery here.
- Herbs—this recipe calls for fresh sage leaves, fresh thyme sprigs, fresh rosemary and parsley stems. I highly recommend seeking out the fresh herbs because they make a difference in the flavor.
- Acid—we’re using apple cider vinegar in this recipe. It doesn’t contribute to flavor, but it’s a key ingredient in stock making. The acid helps coagulate proteins, which helps us get that gelatinous consistency. It also helps extract nutrients from the bones.
I strongly advise you to not add salt to your homemade stock! This keeps it more versatile, and you can add salt when you’re making your final dish.
How to store homemade turkey stock
Do not put hot stock in the refrigerator or freezer.
Let the stock cool completely before refrigerating to avoid bacteria growth, as well as the stock going bad on you and making you really, really, really sick.
This turkey stock recipe lasts about 6 months in freezer, or about 3-5 days in the fridge.
To freeze, I like to overnight the stock in the fridge to be safe. Make sure you leave an inch of space at the top of the jars, and do not close the lid tight. Otherwise, the jar will break when the liquid expands as it freezes. Tighten up the lids after they are frozen all the way through.
You can use whatever container you have to store it, but I like to store mine in mason jars. You can always use plastic quart containers, too, but they too can break if too full and closed too tightly.
Use it to make rice dishes, risottos, stews, soups and really anything you’d be adding stock or water to for extra flavor!
Instant Pot Turkey Bone Broth that Gels Every Time
FAQ
Can I use my Instant Pot as a stock pot?
How long to pressure can turkey stock?
Is it better to make bone broth on stove or Instant Pot?
Is turkey broth the same as turkey stock?
How to make turkey broth in Instant Pot?
Making turkey broth in an Instant Pot is a quick and easy way to get a flavorful broth with minimal effort. 1. Place the turkey carcass in the Instant Pot. 2. Add the water, onion, carrots, celery, bay leaf, salt, and peppercorns. 3. Close the lid and set the pressure cooker to high for 3 hours. 4.
How do you cook a Turkey in an Instant Pot?
1. Rinse the turkey carcass under cold running water. 2. Place the turkey carcass in the Instant Pot. 3. Add the water, onion, carrots, celery, bay leaf, salt, and peppercorns. 4. Lock the lid in place and set the Instant Pot to “Pressure Cook” on high for 3 hours. 5.
How do you make Instant Pot Turkey stock?
Ingredients for Instant Pot Turkey Stock 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. Toss turkey bones & carcasses with 2 tbsp of olive oil.
How do you make Turkey stock in a pressure cooker?
This turkey stock is simple to make and you only need a few ingredients. The end result will be that of a jelly-like consistency and will make the richest, most flavorful pot of soup you’ve ever had. Combine turkey carcass, onion, carrots, celery, and water in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid.