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Home » Recipes » Soup, Stew & Chili

Published: Nov 29, 2020 · Updated: Nov 14, 2021 by The Kitchen Girl

Instant Pot Turkey Stock

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5 from 7 votes
Jump To Recipe

Instant Pot turkey stock recipe made with leftover turkey carcass. This super easy, nutritious stock adds rich turkey flavor to gravy, soup, and casseroles. Recipe includes pressure cooker and stove instructions.

Turkey stock in glass canning jars and large storage container

This easy Instant Pot turkey stock recipe uses leftover turkey bones, fresh vegetables, seasonings, and water all in one pot. Super easy! Also known as “liquid gold”, turkey broth deepens the flavor of soup, gravy, mashed potatoes, risotto, Shepherd's Pie, or any recipe that calls for turkey stock. I use the bones from my roast turkey breast or air fryer turkey, which yields about ½ lb. bones. This turns into 12 cups of stock.

Table of Contents hide
1) Key ingredients
2) Turkey stock Instant Pot instructions
3) How to use turkey stock
4) Storing and freezing turkey stock
5) Grab these easy holiday recipes
6) Instant Pot Turkey Stock

Key ingredients

  • leftover turkey carcass - These are simply the bones from leftover turkey carcass. You don't even need a whole turkey carcass to make turkey stock. A small 2-4 lb. breast half provides enough bones to yield 3 quarts of stock (recipe below).
  • onion, carrots, and celery - This is the flavor trifecta!
  • garlic cloves - There's no need to peel garlic for this recipe, but do crush the cloves to release juices.
  • thyme, rosemary, and sage - Preferably fresh, but dried herbs will work too.
  • sea salt and whole black peppercorns - You can opt for no salt and add it to taste.

Turkey stock Instant Pot instructions

Your leftover turkey bones are used to make this delicious and easy turkey stock recipe. Here's how:

Step 1: Cut bones into smaller pieces to fit your stock pot.

Step 2: Don't bother peeling produce for this recipe. Coarsely chop the onions, carrots, and celery. Smash the garlic to release the juices.

Step 3: Put everything into a 4 quart soup pot or 6 quart Instant Pot.

Step 4: If stove cooking: Bring everything to a boil. Reduce heat, cover, and simmer on the lowest heat setting for 3-4 hours. If pressure cooking: Pressure cook on low for 60 minutes and allow a natural pressure release (about 30 minutes).

Step 5: Once the stock has finished cooking, cool down and strain into containers. Discard the solid ingredients. Refrigerate or freeze until ready to use.

Turkey stock ingredients inside Instant Pot

How to use turkey stock

Use pressure cooker turkey stock as the liquid ingredient in gravy, soups and stews, cooking dried beans, mashed potatoes, Thanksgiving stuffing, risotto, and Shepherd's Pie. Anytime a cooking liquid is required for just about any recipe, you can use stock.

Storing and freezing turkey stock

Allow to cool completely and refrigerate up to 5 days or freeze up to 90 days (or longer if vacuum sealed). Here are some storage options:

  • 1 quart wide mouth canning jars with plastic lids
  • 1 quart freezer bags and bag stand aka Baggy Rack
  • food sealer bags
  • ice cube trays (you would need quite a few for this recipe)

Note: I use the canning jars for the refrigerator and freezer safe containers or zip top bags to save space. Ice cube trays are another way to freeze turkey stock.

Turkey stock in Ziploc quart bag and quart canning jars

Grab these easy holiday recipes

  • Herb Roasted Turkey Breast
  • Cranberry Orange Sauce
  • Apple Sausage Stuffing
  • Garlicky Roasted Mushrooms
  • Vegan Green Bean Casserole
  • Instant Pot Mashed Potatoes

You'll also love these easy Instant Pot soup recipes!

Turkey stock in glass canning jars

Instant Pot Turkey Stock

Instant Pot turkey stock recipe made with leftover turkey carcass. This super easy, nutritious stock adds rich turkey flavor to gravy, soup, and casseroles. Recipe includes pressure cooker and stove instructions.
5 from 7 votes
Print Pin
Prep: 5 minutes
Cook: 2 hours
Total Time: 2 hours 5 minutes
Yield: 12 cups
Author: Traci The Kitchen Girl

Equipment

  • kitchen shears optional
  • chef's knife
  • cutting board
  • 6 quart Instant Pot for pressure cooker method
  • 4 quart soup pot for stove method
  • 9-inch fine mesh strainer
  • airtight food storage container(s)
  • Ziploc bag stand optional

INGREDIENTS
 

  • ½ pound Turkey Carcass, or Turkey Breast Carcass
  • 1 medium Onion, unpeeled and halved
  • 1 large Carrot, coarsely chopped
  • 2 ribs Celery, coarsely chopped
  • 5 cloves Garlic, smashed
  • 3-4 sprigs Fresh Thyme, or ½ tsp dried
  • 1 sprig Fresh Rosemary, or ¼ tsp dried
  • 5-7 Fresh Sage Leaves, or ½ tsp dried
  • ½ teaspoon Whole Black Peppercorns
  • 12 cups Cold Water

Instructions
 

Pressure cooker instructions for a 12 cup yield

  • Place all ingredients in the Instant Pot and secure the lid. Note: use kitchen shears to cut the bones to fit.
  • Set pressure release valve to “Sealing”.
  • Select "Manual" or "Pressure Cook” and adjust to LOW pressure for 60 minutes.
  • When cook cycle is done, allow the pot to sit undisturbed for 30 minutes for a natural pressure release (NPR). Turn pressure release valve to “Venting” to release any remaining steam.
  • Allow stock to cool enough to safely strain into a large bowl or heat-safe container.
  • Refrigerate up to 5 days or freeze up to 90 days (or longer if vacuum sealed).
Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

Traci's Recipe Notes

How to make turkey stock on the stove: Place all ingredients in a 4 quart pot. Bring everything to a boil. Reduce heat, cover, and simmer 3-4 hours, skimming fat as needed. Cool down enough to handle safely to strain turkey stock into containers and discard strained ingredients.

NUTRITION

Serving: 1cup | Calories: 48kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 18mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1715IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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The Kitchen Girl

About The Kitchen Girl

Hi! I'm Traci and I'm sharing my easy recipes with everyday ingredients, straightforward instructions, and ALL the flavor. We have food for every occasion. Start with my easy dinner recipes and eat happy tonight!

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Comments

  1. Mary Pat says

    January 17, 2021 at 8:31 am

    5 stars
    This sounds perfect for my gumbo. I only had a 3 lb half turkey breast. How should I modify the water for the Instant Pot? Thanks!

    Reply
    • The Kitchen Girl says

      January 17, 2021 at 9:11 am

      Hi Mary Pat, I'm not sure what you're asking here...can you rephrase the question? Thanks so much 🙂

  2. JB says

    November 30, 2020 at 8:39 am

    5 stars
    We just turned our turkey breast carcass into turkey stock via your Instant Pot method. It's so simple and delicious. Gonna make turkey pot pie with it later and freeze the rest. Makes the best turkey gravy too. Another winner Kitchen Girl!

    Reply
    • The Kitchen Girl says

      November 30, 2020 at 11:40 am

      Yay, JB! Isn't it the best knowing that the turkey breast is getting used to the fullest extent? I love it!! Glad you're happy with this one 🙂

  3. Angela says

    November 30, 2020 at 8:21 am

    5 stars
    I am a big fan of stocking my freezer any time I can. This turkey stock recipe is wonderful and so easy to make.

    Reply
    • The Kitchen Girl says

      November 30, 2020 at 8:36 am

      Yay Angela! That makes two of us 🙂 Thanks and so glad you enjoyed it!

  4. Lizet Bowen says

    November 30, 2020 at 7:20 am

    5 stars
    Thank you! I love reading all the details. I think the more information you add, the better I can make it at home. This year my turkey stock was a success. 🙂

    Reply
    • The Kitchen Girl says

      November 30, 2020 at 7:43 am

      You're so welcome, Lizet! I'm so glad you're enjoying the recipe 🙂

  5. Jenn says

    November 30, 2020 at 6:45 am

    I love the idea of adding herbs to turkey stock when cooking it. I bet it lends a lovely flavor! Can't wait to try it this way next time!

    Reply
    • The Kitchen Girl says

      November 30, 2020 at 6:49 am

      Yep, the herbs add even more flavor to an already yummy turkey stock 🙂 Glad you can enjoy this one...thanks!

  6. Beth says

    November 30, 2020 at 6:26 am

    Turkey stock is a great idea! I can't wait to give this a try! So excited!

    Reply
    • The Kitchen Girl says

      November 30, 2020 at 6:47 am

      Thanks, Beth 🙂 Glad you can enjoy it!

  7. Dannii says

    November 30, 2020 at 6:25 am

    5 stars
    You can't beat homemade stock. This has so much flavor!

    Reply
    • The Kitchen Girl says

      November 30, 2020 at 6:31 am

      Totally agree, Dannii! So glad you enjoy it too 🙂

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