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.
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 1/2 lb. bones. This turns into 12 cups of 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.
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.
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
Instant Pot Turkey Stock
Ingredients
- ½ lb. Turkey Carcass, or Turkey Breast Carcass
- 1 medium Onion, unpeeled and halved
- 2 Carrots, chopped
- 2 rib(s) Celery, chopped
- 5 Garlic Cloves, unpeeled and smashed
- 3-4 sprigs Fresh Thyme, or 1/2 tsp dried
- 1 sprig Fresh Rosemary, or 1/4 tsp dried
- 5-7 Fresh Sage Leaves, or 1/2 tsp dried
- ½ tsp Whole Black Peppercorns
- 12 cups Cold Water
Equipment
- kitchen shears
- fine mesh strainer
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).
Recipe Notes from TKG
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Mary Pat says
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!
The Kitchen Girl says
Hi Mary Pat, I'm not sure what you're asking here...can you rephrase the question? Thanks so much 🙂
JB says
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!
The Kitchen Girl says
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 🙂
Angela says
I am a big fan of stocking my freezer any time I can. This turkey stock recipe is wonderful and so easy to make.
The Kitchen Girl says
Yay Angela! That makes two of us 🙂 Thanks and so glad you enjoyed it!
Lizet Bowen says
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. 🙂
The Kitchen Girl says
You're so welcome, Lizet! I'm so glad you're enjoying the recipe 🙂
Jenn says
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!
The Kitchen Girl says
Yep, the herbs add even more flavor to an already yummy turkey stock 🙂 Glad you can enjoy this one...thanks!
Beth says
Turkey stock is a great idea! I can't wait to give this a try! So excited!
The Kitchen Girl says
Thanks, Beth 🙂 Glad you can enjoy it!
Dannii says
You can't beat homemade stock. This has so much flavor!
The Kitchen Girl says
Totally agree, Dannii! So glad you enjoy it too 🙂