This Instant Pot turkey stock is the perfect use for that leftover turkey carcass! It’s rich and deeply flavorful, packed with nutrients, and takes a fraction of the time to make as regular stock.
What Makes This Recipe So Good
- It’s extra healthy and nutritious! The vitamins and minerals from both the turkey bones and the vegetables are released into the stock while it cooks. Once strained, the stock holds onto all of those good-for-you nutrients.
- It’s quick and easy to make! Traditional stock can take hours to cook, though this Instant Pot method takes just 45 minutes. Simply add all ingredients to the Instant Pot, set it to pressure cook, and then return to delicious homemade turkey stock every time.
- It’s the perfect use for any leftover turkey bones you might have lying around after Thanksgiving dinner! Reduce your waste and use every single part of the turkey this holiday season.
- Allow the stock to cool completely before transferring it to the fridge. The stock will be super hot right after cooking, it might even continue to boil for a few minutes after the lid is removed. Therefore, to help speed up the cooling process, strain the turkey stock and transfer it to a large bowl on the counter to bring down the temperature.
- Store this Instant Pot turkey stock in an airtight container in the fridge for up to one week! Though if you won’t be using this stock within a week, you can easily freeze it instead. To freeze it, transfer it to an airtight container and store it in your freezer for up to three months.
- Feel free to switch up the seasonings in this recipe any way you’d like! Add more spice with additional peppercorns or even red pepper flakes. You can even add some fresh herbs, such as parsley.
More Easy Instant Pot Recipes
- Instant Pot Buffalo Chicken Dip
- Instant Pot Carne Asada
- Japanese Curry in the Instant Pot
- Instant Pot Bacon
- Instant Pot Tom Kha Soup
- Beer-Infused Instant Pot Brats
- Instant Pot Cornbread
- 1 turkey carcass or 3 pounds turkey wings
- 1 stalk celery sliced in half
- 1 large carrot cut into 3 or 4 pieces
- 1 onion unpeeled and cut into quarter
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- Instant Pot
- Add all ingredients to an Instant Pot, then fill with water to the max fill line.
- Set to manual high pressure for 45 minutes, then manually release pressure before removing lid.
- Strain stock through a fine-mesh strainer into a large bowl. Let cool before transferring to airtight containers to store.
- I used a 6 quart Instant Pot and produced about 2 quarts of turkey stock.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.