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.
The canning jars work well for me and are super easy to clean afterwards.
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!)
Instant Pot Turkey Stock
- Instant Pot Pressure Cooker
- 1 turkey carcass
- 2 bay leaves
- 1 carrot chopped
- 1 celery stalk chopped
- 1 onion quartered
- 1 Tbsp apple cider vinegar
- 8 C water
- salt and pepper, to taste
- Chop up your veggies and place in the Instant Pot.
- Add the turkey bones and bay leaves, then fill your IP about 3/4 of the way full with water.
- Add the seasoning and apple cider vinegar.
- Secure the lid and select the "Soup/Stew" setting and increase time to 45 minutes.
- Natural release. Carefully pour the broth through a sieve/strainer to remove the vegetables and bones.
- Refrigerate or freeze until ready to use. Makes about 8 cups of broth.
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Did you make this Instant Pot Turkey Stock?
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