Instant Pot Turkey Stock
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 15 mins
-
Servings
10 cups
-
Calories
63 kcal
-
Cuisine
International
Instant Pot Turkey Stock
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Making homemade stocks has never been this easy! Save the turkey carcass from your holiday feasts and make rich Instant Pot Turkey Stock. Great as a soup base, and adds depth of flavors to dishes.
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Ingredients
- 2 ½ pounds (1134g or more) roasted turkey bones
- 3 tablespoons olive oil , divided
- 10 cups (2.5L) cold water
- 2 (160g) medium onions , diced (keep the outer layers)
- 3 (200g) celery stalks , diced
- 3 (300g) carrots , diced
- 6 (20g) garlic cloves , minced
- 2 bay leaves
- 1 teaspoon (3g) whole black peppercorn
- A pinch dried rosemary
- A pinch dried sage
- A pinch dried thyme
- 1 tablespoon (15ml) apple cider vinegar (Optional)
Instructions
- Optional Flavor Enhancing Step: Toss turkey bones & carcasses with 2 tbsp olive oil. Roast them in a preheated 450°F oven until browned (about 30 – 45 minutes).
- Prepare Instant Pot: While the bones are roasting in the oven, heat up your pressure cooker (Instant Pot users: press Sauté button and click Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
- Sauté Onion and Garlic: Add 1 tbsp (15ml) of olive oil. Then, add diced onion in the pressure cooker. Sauté for roughly a minute until soften. Add minced garlic and sauté for another 30 seconds until fragrant.
- Sauté Celery and Carrot: Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 10 minutes). At the 5 minutes mark, add in 1 tsp (3g) whole black peppercorn, all the herbs, and 2 bay leaves into the pressure cooker.
- Deglaze: Add ½ cup cold water in the pressure cooker and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
- Pressure Cook Turkey Stock: Add all the roasted turkey bones and 9.5 cups (2.375L) cold water into the pressure cooker. If you are using apple cider vinegar, add in 1 tbsp (15ml). Close lid and pressure cook at High Pressure for 45 - 60 minutes + Natural Release. Open the lid carefully. Full Natural release will take roughly 1 hour. You can do a 30 minutes natural release if you like.
- Strain & Store Turkey Stock: Strain turkey stock through a fine-mesh strainer. Let it cool to room temperature and refrigerate overnight. Skim off the layer of fat on the surface of the stock.
Equipments used:
Notes
- Storage Duration: keep in the fridge for 3 to 5 days; freeze for up to 6 months.
- See above Cooking Tips.
- Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Nutrition Information
Show Details
Calories
63kcal
(3%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
50mg
(2%)
Potassium
185mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
5102IU
(102%)
Vitamin C
4mg
(4%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10cups
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 50mg | 2% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 5102IU | 102% |
| Vitamin C | 4mg | 4% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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