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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. 
Course Stock
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10 cups
Calories 237kcal
Author Katie


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


  • 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.


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.


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