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Katie's Cucina » Recipes » gluten free

Instant Pot Turkey Stock

Published: Nov 20, 2017 · Modified: Jul 27, 2020 by Katie · This post may contain affiliate links

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close up top view of pot of broth filled with herbs, turkey, celery, and carrots with title text.

Transform your leftover turkey carcass and fresh vegetables into a flavorful stock in minutes using the Instant Pot electric pressure cook. 

I love making homemade stock, and I always make stock from my leftover turkey carcass. I mean, why not? It’s full of flavor and essentially an inexpensive broth to make with way more flavor then you would ever get in the store. Since owning an Instant Pot–I’ve started experimenting with all sorts of recipes that I normally make either on the stove top or in the slow cooker. Each time I’m wowed and amazed by the magic of the electric pressure cooker! I feel like the stock I make in the Instant Pot has even more flavor then what I would normally get from the other methods.

close up side view of turkey in instant pot with yellowish broth.

I know the pictures are the most mouthwatering photos I’ve ever snapped–because let’s face it. Photographing stock isn’t the sexiest to look at, but dang is it delicious. Since I make turkey breast I use my turkey breast carcass. Depending on the size of your turkey will depend if you need to break it apart. I also add in the traditional carrots, celery and onion trio with some herbs and lots of water. The Instant Pot has a line where it indicates the max amount you can fill it. I pretty much max it out because I want tons of stock. In fact, this recipe I was able to make two pots of soup. I’ll be sharing both recipes this week. In the meantime though if your looking for more ways to use up your turkey leftovers check out my recipes for turkey & wild rice soup (I have a dairy free instant pot recipe I’ll be posting on Friday stay-tuned), potato corn chowder with turkey, and turkey & stuffing dumpling soup to name a few. So if you have an Instant Pot–fire it up the day after Thanksgiving and make this delicious turkey stock! If you don’t have one I suggest you buy one on Black Friday!

Instant Pot Turkey Stock

Instant Pot Turkey Stock

Transform your leftover turkey carcass and fresh vegetables into a flavorful stock in minutes using the Instant Pot electric pressure cook. 
5 from 1 vote
Print Pin Rate
Course: Stock
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 10 cups
Calories: 237kcal
Author: Katie

Ingredients

  • 1 4.5 lb turkey breast carcass
  • 3 celery stalks
  • 1 onion
  • 2 carrots
  • ⅛ teaspoon dehydrated minced garlic
  • ½ teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 10 cups of water
  • salt and pepper if desired

Instructions

  • Place the turkey carcass in the Instant Pot. Prep the vegetables, chop the celery stalks in to 2-3 inch pieces, peal and chop onion in half, and peal carrots, and chop into 2-3 inch pieces. Place in the Instant Pot
  • Add in the dehydrated minced garlic, thyme, and parsley. Pour the water on top.
  • Seal lid and make sure the valve is in the “sealing” position. Select “soup/broth” mode and set the Instant Pot to 15 minutes.
  • Once the broth is done, let it naturally release pressure for 15 minutes. Then, carefully force pressure. Carefully remove the lid. Begin to remove the turkey carcass from the pot. Set the vegetables and any excess turkey meat to the side. Using a fine mesh colander, place it in a large bowl. Carefully strain the broth into the colander. This will ensure you’ve removed all the bones from the stock. Season the stock with salt and pepper if desired. Enjoy the broth as is, or transform into a soup (use the leftover cooked vegetables and turkey), or freeze for later use. If freezing, cool to room temperature, then freeze in a freezer safe container for up to 3 months.

Notes

Make this right after serving your turkey! If you won’t have time, tuck the bones/carcass into a bag in the freezer until you are ready.

Nutrition

Calories: 237kcal | Carbohydrates: 2g | Protein: 49g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 121mg | Sodium: 485mg | Potassium: 598mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2088IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Terri - Love and Confections

    November 30, 2017 at 12:57 am

    Such a great way to make stock – I think Santa might be bringing an Instant Pot to the house this year!

    Reply
    • Katie

      November 30, 2017 at 1:39 pm

      Oh my gosh your life will be forever changed. I use mine just about daily.

  2. Umakant

    November 21, 2017 at 6:09 am

    Hey katie…! your instant pot turkey stock….looks incredible and i will trying to making this recipe. Thanks for sharing !!!

    Reply

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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