Instant Pot Turkey Stock / Broth
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4.8
24 reviews
Excellent
Instant Pot Turkey Stock / Broth
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Make this homemade turkey stock recipe now for all your holiday needs later! Roasted turkey provides a richer flavor than fresh turkey bones or meat and using the electric pressure cooker extracts all the nutrients from the meat, bones, herbs, and vegetables without having to simmer all day. It's the best way to get your holiday meal prep ready!
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Ingredients
- 5 pounds turkey wings neck, legs or carcass
- 2 medium carrots peeled and chopped in half
- 2 celery stalks washed and chopped in half
- 1 leek white part only, chopped in half lengthwise
- 1 large yellow onion skin on and quartered
- 1 head garlic halved horizontally
- 6 sprigs fresh thyme
- 1 bunch fresh parsley
- 2 bay leaves
- 1 tsp whole black peppercorns
Instructions
- Preheat oven to 425 degrees.
- On a baking sheet, dry off fresh turkey wings with a paper towel and season with a little oil, kosher salt, and pepper. Roast the wings in the oven for 45 minutes to 1 hour, until the wings are golden brown with crispy skin.
- Put the vegetables, herbs, peppercorns, and turkey bones/parts into an 8 qt Instant Pot or electric pressure cooker, then cover them in cold water to the fill line of the Instant Pot.
- Securely lock the lid onto your electric pressure cooker with the vent set to 'sealing' then press 'manual' and set the timer to 60 minutes. Let stock pressure cook for the entire time and naturally depressurize (do NOT Quick Release or manually release!) for about 30 minutes. The pressure valve MUST be down before you open the lid.
- Strain the turkey broth into a large bowl with a fine mesh strainer to remove the bones and other ingredients. You could also line the sieve/strainer with a cheesecloth or coffee filter.
- Let the stock cool down for 30 minutes on the counter before putting into lidded jars and putting into the refrigerator to chill for 4 hours to overnight. This is to help the fat rise to the surface so it's easier to scrape off.
- Skim the fat off the top of the stock. This fat can be saved to be used in the future as you would use oil in a recipe, just put it into a freezer-safe container or zip-top bag and freeze for future use.
- Store the skimmed stock in the fridge for up to a week or in the freezer for 3 months.
Notes
- I find using large canning jars is a great way to store large amounts of stock, these amounts can be used as braising liquid or in soups or stew. 16 oz or 32 oz jars work perfectly.
- Another ingenious storage idea is using silicone ice cube trays. You'll need enough ice cube trays to keep a good amount. Having a bunch of small servings of stock helps deglaze a pan, add extra moisture when reheating leftovers or freezer meals, or using to make quick gravies or sauce without having to thaw a ton of stock.
Nutrition Information
Show Details
Serving
1g
Calories
33kcal
(2%)
Carbohydrates
4g
(1%)
Protein
52g
(104%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
24mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 3quarts
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 33kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 52g | 104% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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