Instant Pot Turkey Stock
User Reviews
5
-
Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
10 cups
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Calories
63 kcal
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Cuisine
International
Instant Pot Turkey Stock
Description
Instant Pot Turkey Stock uses roasted turkey bones combined with diced onion, celery, carrot, garlic, and a selection of herbs including bay leaf, rosemary, sage, and thyme. The recipe starts by optionally roasting the bones to intensify flavor, followed by sautéing the vegetables and spices in the Instant Pot to develop their aromas. The ingredients are then pressure cooked with water and apple cider vinegar to extract gelatin, body, and flavors from the bones and aromatics into the liquid.
The resultant stock has a deep turkey flavor with the gentle herbal notes from the seasoning and a balanced savory vegetable base. Cooking under pressure extracts maximum flavor and nutrients within a shorter time compared to traditional simmering.
This turkey stock works well as a foundation for soups, sauces, gravies, or braises where a rich, homemade turkey flavor is desired. It can also replace store-bought broth to add depth to holiday leftover recipes or casseroles.
According to the notes, the stock can be refrigerated for 3 to 5 days or frozen up to 6 months, allowing for batch preparation and convenient use over time. Follow the roasting and sautéing steps to maximize flavor extraction.
Ingredients
- 2 ½ pounds (1134g or more) turkey bones roasted
- 3 tablespoons olive oil , divided
- 10 cups (2.5L) water cold
- 2 (160g) onion diced (keep the outer layers, medium
- 3 (200g) celery diced, stalks
- 3 (300g) carrot diced
- 6 (20g) garlic minced, cloves
- 2 bay leaf
- 1 teaspoon (3g) black peppercorn whole
- A pinch rosemary dried
- A pinch sage dried
- A pinch thyme dried
- 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.
Notes
- Store the turkey stock in the refrigerator for up to 5 days or freeze for up to 6 months for longer storage.
- Roasting the bones before pressure cooking enhances the overall flavor of the stock.
- Sauté the vegetables and spices in the Instant Pot before pressure cooking to develop their aromas.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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