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Instant Pot Turkey Stock
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5 from 7 votes

Instant Pot Turkey Stock

Calories: 69kcal

Ingredients

  • 1 turkey carcass cut into 4 pieces
  • 1/2 onion rough chop
  • 1 celery stalk rough chop
  • 1 carrot rough chop
  • 2 sprigs parsley
  • 1 sprig rosemary
  • 4 sprigs thyme
  • 3 bay leaves
  • 5 fresh sage leaves
  • 2 cloves garlic lightly smashe
  • 1/2 tsp peppercorns
  • 10 cups water or fill to line

Instructions

  • Place carcass in Instant Pot.
  • Add onion through peppercorns.
  • Fill with water until the max line or approximately 10 cups.
  • Put the lid on Instant Pot, make sure valve is set to sealing.
  • Set to pressure cook for 60 minutes. The pot will take a few minutes to pressurize and it will be so eerily quiet you will wonder if it's working. As long as you have it plugged in and turned on it should be fine.
  • Once the 60 minutes is up the pressure will start to release slowly. I didn't need to do a quick release and let it release on it's own for about 30-60 minutes as I had time. By then it was cool, pin had dropped and there was no pressure left.
  • Prepare a large bowl with a strainer set over top. Remove the pot (with oven mitts if necessary) and poor the ingredients through the strainer into the bowl. The goods were still steaming a little so I set them aside to cool down before I composted.
  • I let the broth cool down before pouring into freezable containers. If using right away mason jars are perfectly fine.
  • This stock sets up nicely in the refrigerator thickening and forming a little jelly. Skim off fat before using.
  • This recipe was made using a 6-quart Instant Pot.

Nutrition

Calories: 69kcal | Carbohydrates: 16g | Protein: 2g | Sodium: 175mg | Potassium: 275mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10550IU | Vitamin C: 18.6mg | Calcium: 135mg | Iron: 1.1mg