4.5 from 12 votes
Instant Pot Turkey Stock
Use the leftover turkey bones from Thanksgiving dinner in this easy Instant Pot Turkey Stock recipe, then use the stock to make a scrumptious soup!
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
Servings: 8 cups stock
Calories: 103 kcal
Course:
Side Dish , Soup
Cuisine:
American
Ingredients
- 1 cup onion large dice
- 1 cup celery cut into 3 inch pieces
- 1 cup carrots cut into 3 inch pieces
- 2 cloves garlic
- leftover turkey carcass
- 8-10 cups water
Instructions
- Add the onion, celery, carrots and garlic to an Instant Pot with the leftover turkey carcass.
- Add enough water to hit the 10 cup line in the Instant Pot.
- Place the lid on the Instant Pot and set to sealing.
- Set the manual timer to high for 60 minutes.
- After cooking, allow 20-30 minutes for the pressure cooker to naturally release the pressure, then remove the lid and pour the stock through a fine mesh strainer.
- Allow the stock to cool, then transfer to mason jars or plastic containers for storage.
- Store in the refrigerator for 3 days or in the freezer for up to 4 months.
Cup of Yum
Nutrition Information
Calories
103kcal
(5%)
Carbohydrates
12g
(4%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
7mg
(2%)
Sodium
373mg
(16%)
Potassium
362mg
(10%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
2737mg
(55%)
Vitamin C
4mg
(4%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8cups stock
Amount Per Serving
Calories 103
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 373mg | 16% |
| Potassium | 362mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 2737mg | 55% |
| Vitamin C | 4mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.