Save the turkey carcass from your holiday meal to make this rich and nutritious Instant Pot Turkey stock in your pressure cooker.
I made a huge turkey last week and I wanted to get every last bit out of that bird that I could. So I decided to make some turkey stock.
Thankfully it was super easy. Throw everything in a pot and forget about it for an hour. Boy oh boy.. is it good! I freeze the stock in wide mouth Ball canning jars. But if you have enough ice cube trays you can freeze it in smaller amounts there, too. Or, instead… freeze in a ziplock.
Making turkey stock in an instant pot is a quick and easy way to get rich, flavorful broth for soups, gravies, and other dishes With an instant pot or other electric pressure cooker, you can skip the hours of simmering on the stovetop and have turkey stock ready in under an hour
In this detailed guide, I’ll walk you through the entire process of making turkey stock in an instant pot, from ingredients to cook times. Whether you’re using leftover turkey bones from a holiday meal or roasting turkey parts just for stock, follow these tips for the best instant pot turkey broth.
Benefits of Making Turkey Stock in an Instant Pot
There are several advantages to using an instant pot or other electric pressure cooker for making stock
-
Fast cook time – Pressure cooking extracts flavor and gelatin in a fraction of the time of stovetop simmering. Turkey stock is done in 30-60 minutes
-
Rich, concentrated flavor – The pressurized environment concentrates flavors into an intensely savory broth.
-
Less babysitting – Once sealed, the instant pot does all the work with no need to monitor a simmering pot.
-
Space saving – You can fit a whole turkey carcass into a 6-8 quart instant pot instead of needing a huge stockpot.
-
No boiling over – The sealed instant pot prevents messy boil overs.
-
Easy straining – The metal insert doubles as a strainer for easy pouring.
Ingredients for Instant Pot Turkey Stock
Turkey stock is made primarily from the bones, with aromatic vegetables and seasonings adding flavor. Here’s what you’ll need:
-
Turkey bones – Backbone, neck, wings, leg bones, and carcass leftovers from a roast turkey. Also works with just turkey wings, legs, or other parts.
-
Onion – Diced onion is a classic aromatic for stock.
-
Carrots – Carrot lends sweetness. Rough chop or leave whole.
-
Celery – Adds herbal flavor notes. Rough chop the stalks.
-
Garlic – A few smashed cloves add richness without harsh bite.
-
Herbs – Like thyme, parsley, bay leaf. Fresh or dried herbs work.
-
Whole peppercorns – For subtle spiciness.
-
Water – Cover bones with water, about 6-10 cups for a 6-8 quart instant pot.
That’s all you need for basic turkey broth. For more flavor ideas, see below.
Turkey Parts for Stock
You can make turkey stock with a whole leftover turkey carcass or use just parts like wings, legs, and backs. Here are some options:
-
Whole carcass – The frame after removing turkey meat, cut into pieces to fit pot.
-
Wings – Cheap to buy and packed with collagen. Use 4-6.
-
Legs or leg quarters – Use 2-3 legs or leg quarters.
-
Turkey backs – Contain good bone and gelatin content. Get 2-3 backs.
-
Roasted bones – Roast bones and scraps before pressure cooking for deeper flavor.
Seasoning and Flavoring Turkey Stock
The basic aromatics and herbs are all you need for a savory turkey stock. But you can also customize the flavor with spices and other ingredients:
-
Fresh ginger or lemongrass – For brightness
-
Dried chiles or cayenne – For heat
-
Cinnamon sticks or star anise – Warming spices
-
Tomato paste – Adds savory umami flavor
-
Wine or cider – Use in place of some water
-
Mushroom stems or dried mushrooms – Earthy notes
Be creative and flavor your stock to match the dish you’ll use it in. Avoid strong herbs like rosemary, which can overwhelm.
Step-by-Step Instant Pot Turkey Stock Recipe
Now let’s walk through the entire process of making turkey stock in an instant pot:
-
Cut turkey – If using a whole turkey carcass, cut or break into pieces to fit pot. Separate larger bones.
-
Sauté aromatics – For deeper flavor, sauté chopped onion, carrot, and celery 3-5 minutes.
-
Add to pot – Place turkey bones, sautéed aromatics, garlic, herbs, peppercorns, and water in instant pot inner pot.
-
Pressure cook – Seal lid and pressure cook on High for 30-60 minutes, Natural Release.
-
Strain stock – Carefully strain out solids through a mesh strainer.
-
Defat stock – Refrigerate until fat solidifies, then skim off fat.
-
Portion and chill – Cool and store broth in containers in the fridge for up to 3 days.
And that’s it – you’ve turned turkey scraps into liquid gold! Now on to using your homemade turkey stock in delicious recipes.
Tips for the Best Instant Pot Turkey Stock
Follow these tips for maximum flavor and gelatin extraction:
-
Roast bones and vegetables before pressure cooking for deeper flavor
-
Simmer roasted bones before pressure cooking to extract more gelatin
-
Add an acid like lemon juice or vinegar to help extract collagen
-
Cook at High Pressure 60 minutes for thick, gelatinous stock
-
Natural Release keeps stock clear, Quick Release can cause cloudiness
-
Chill stock completely before defatting for easier fat removal
How to Use Instant Pot Turkey Stock
Homemade turkey broth shines in these holiday dishes:
-
Gravy – For the most flavorful gravy, use turkey stock instead of plain water.
-
Stuffing or dressing – Add rich flavor by replacing some liquid with turkey broth.
-
Mashed potatoes – For the creamiest spuds, use stock instead of milk.
-
Risottos – An ideal liquid for cooking rice to creamy perfection.
-
Soups – Try turkey noodle, turkey and rice, or vegetarian soups.
-
Sauces – Use as the base for pan sauces for turkey breast or other meats.
Having tasty turkey stock on hand makes weeknight cooking so much easier. Now you can skip the canned broth!
Can You Make Turkey Stock in a Slow Cooker?
While the instant pot is the fastest method, you can also make turkey stock in a slow cooker.
-
Use the same ingredients and fill the slow cooker 3/4 full.
-
Cook on Low heat for 8-10 hours.
-
Strain, defat, and portion just as you would for instant pot stock.
The main difference is that pressure cooking yields a clearer, more concentrated broth compared to slow cooking. But flavor will still be excellent.
Storing and Freezing Turkey Stock
Properly stored turkey stock will keep:
-
Fridge – In a sealed container for 3-4 days
-
Freezer – In freezer bags or containers for 4-6 months
-
Ice cube trays – Freeze in trays then pop out cubes to store in bags
Frozen stock cubes are so handy to grab just what you need!
Frequently Asked Questions
What’s the difference between turkey broth and turkey stock?
Turkey stock is cooked bones and aromatics while broth is seasoned stock enjoyed as a finished soup. Stock concentrates flavors for cooking while broth can be sipped.
How long does it take to make turkey stock in an instant pot?
Cook time is 30-60 minutes at High Pressure, plus natural release time. Preparing ingredients takes about 15-30 minutes.
Can you make turkey stock from raw bones?
Yes, you can use raw turkey parts to make stock in the instant pot. Cooking time may need to be increased 5-10 minutes.
Is roasted or raw turkey better for stock?
Roasting bones before pressure cooking results in deeper flavor. But raw bones still make good stock. Use what you have available.
What setting do you use to make stock in an instant pot?
Always use High Pressure for optimal extraction and collagen breakdown. Cook 30-60 minutes.
Get the Best Instant Pot Turkey Stock
Making your own turkey stock is one of the most rewarding ways to boost holiday meal flavor with minimal effort. Just toss ingredients in the instant pot, and let it work its magic!
In less than an hour, you’ll have quarts of homemade turkey broth for elevating stuffing, gravy, soups, and more. Follow this easy instant pot turkey stock recipe for rich, nourishing broth year-round.
How to Make Instant Pot Turkey Stock
Instant Pot Turkey Stock is super easy to make. If you are part of the majority of Americans this fall who will make a Turkey for Thanksgiving, then you probably (and likely!) have everything you need. If not.. every year from this point forward, remember to buy a little extra celery, carrots, onions and herbs.
That way you can make this at home after Thanksgiving passes.
First, you will want to shove your picked over turkey carcass into your Instant Pot. Depending on your pot size, you may have to break down the carcass to make it fit a little easier.
If there is meat on the bones, try to take as much of it off as you can and set aside.
Next, add in all your veggies and herbs.. There isn’t any need to be super particular about it either. The onions, carrots and celery are by far the most important. Then cover the contents of the pot with water, and add the apple cider vinegar.
Top the Instant Pot with your cover, and close the valve. Set the pot to Soup/Sew and program the pot for 45 minutes. It will take the pot some hands off time to come to pressure, then the timer will begin and the pot will count down from 45 minutes to 0 minutes.
Once the pot is done, allow the stock to do a natural release for 15-20 minutes. Release the remaining pressure and strain the broth through a fine mesh strainer. Prepare to store the broth in ice cube trays, or Ball canning jars and refrigerate/freeze until ready to use.
(You can also make the turkey stock in the slow cooker. Just put it all in the crock pot and turn it on low for 10-12 hours – it’s so easy!)
