Instant Pot Turkey Stock Recipe
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
1 hr
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Pressure Reach/Release
30 mins
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Total Time
1 hr 40 mins
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Servings
8
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Calories
32 kcal
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Course
Condiments
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Cuisine
American
Instant Pot Turkey Stock Recipe
Description
The Instant Pot turkey stock recipe combines turkey carcass pieces with aromatic vegetables like onions, celery, carrots, and fresh herbs tied in a bouquet, plus black peppercorns. Water is added up to the maximum fill line of the Instant Pot, which is then sealed and cooked under high pressure for one hour. This pressure cooking intensifies the extraction of flavors and nutrients from the bones and vegetables faster than traditional stovetop simmering. Once the cooking is complete and pressure safely released, the liquid is strained twice to ensure a clear stock free of solids.
The stock develops a subtle yet meaty taste typical of turkey combined with fresh vegetable notes and herb undertones. It's useful as a base for soups, sauces, and gravies, or as a cooking liquid in various dishes. The recipe suggests storing the stock up to a week refrigerated or freezing for up to four months, allowing convenient advance preparation and future use.
Make sure if your turkey carcass was seasoned initially, additional salt might not be necessary, preserving the stock’s natural balance. The method leverages the efficiency of the Instant Pot, offering a practical way to utilize leftover turkey bones without prolonged cooking time.
Ingredients
- turkey carcass separated into pieces, including leg and wing bones
- 2 onion quartered, medium
- 5 celery cut into 2 inch pieces, stalks
- 5 carrot cut into 2 inch pieces
- fresh parsley thyme or rosemary tied in a bouquet, sprigs
- 1 teaspoon black peppercorns
- 6-8 cups water
Instructions
- Separate the turkey bones into pieces. Slice the celery and carrots and quarter the onions.
- Place all your ingredients into a the Instant Pot. Cover with cold water up to the max fill line.
- Put the lid on the pressure cooker, making sure the valve is closed and a sealing ring is in place. Set for Manual, high pressure for 60 minutes. It will take about 15 minutes to reach pressure.
- Once it is done let the pressure release manually. The Instant Pot is too full for a quick release.
- Strain the turkey bone broth twice into a large bowl. First strain it through a colander, then strain a second time through a fine mesh strainer.
- Use immediately or cool and store in the refrigerator for up to 1 week, or freeze for up to 4 months.
Notes
- If the turkey carcass was seasoned during roasting, avoid adding extra salt to the stock to maintain balanced seasoning.
- Store the finished turkey stock in the refrigerator for up to one week for optimal freshness.
- For longer storage, freeze the stock in appropriate containers for up to four months without quality loss.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 32 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 32kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 56mg | 2% |
| Potassium | 234mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 6485IU | 130% |
| Vitamin C | 5mg | 6% |
| Calcium | 37mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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