Easy Turkey Stock in Instant Pot: Your Flavor Guide

Whip Up Wonderful Turkey Stock in Your Instant Pot!

There’s nothing quite like the rich, savory depth that homemade turkey stock brings to your cooking. It’s the secret ingredient that elevates soups, stews, gravies, and countless other dishes from good to absolutely incredible. And guess what? Your Instant Pot is about to become your new best friend in the quest for the perfect, golden, flavorful turkey stock!

Forget simmering bones on the stove all day long. The Instant Pot uses pressure to extract every last bit of goodness from your turkey carcass and aromatics in a fraction of the time. The result? A deeply flavorful, nutrient-rich stock that’s ready to enhance your culinary creations without hours of babysitting. Plus, it’s a fantastic way to make the most of those leftover turkey bones after a holiday feast or a weekend roast!

Why the Instant Pot is Your Stock Superstar

Making stock traditionally can be an all-day affair, requiring constant attention, skimming, and maintaining a gentle simmer. While rewarding, it’s not always practical for busy home cooks. That’s where the Instant Pot shines!

• Speed & Efficiency: The high-pressure environment drastically cuts down cooking time, transforming bones and veggies into liquid gold in about 90 minutes of active cooking, plus natural release.
• Flavor Extraction: Pressure cooking helps to extract maximum flavor and nutrients from the bones and vegetables, resulting in a richer, more robust stock.
• Hands-Off Cooking: Once you set the pot, you’re free to do other things. No more constant monitoring or topping up water levels!
• Energy Saving: Pressure cooking is generally more energy-efficient than simmering on a stovetop for hours.
• Less Mess: Everything is contained within the pot, reducing splatters and kitchen cleanup.

Gather Your Ingredients for Turkey Stock

Before you dive into the magic, let’s make sure you have everything ready. Most of these are pantry staples, but the star, of course, is the turkey!

• Turkey Carcass/Bones: The backbone of your stock! This can be from a roasted turkey (even better for flavor!) or raw turkey bones. If using a roasted carcass, break it into smaller pieces to fit in your Instant Pot.
• Onion: 1 large, quartered. No need to peel if you want extra color and nutrients from the skin – just make sure it’s clean.
• Carrots: 2-3 medium, roughly chopped. Don’t worry about peeling them; just give them a good wash.
• Celery Stalks: 2-3, roughly chopped. Even the leafy tops are great for flavor!
• Garlic Cloves: 4-5, smashed (no need to peel).
• Bay Leaves: 2-3 dried. These impart a lovely subtle aroma.
• Whole Black Peppercorns: 1 teaspoon. Avoid ground pepper, as it can make your stock cloudy.
• Salt: 1 teaspoon, or to taste. Remember, it’s easier to add more later, especially if you plan to reduce the stock.
• Cold Water: Enough to cover all your ingredients, usually around 8-10 cups, up to the max fill line of your Instant Pot. Cold water helps extract impurities slowly, resulting in a clearer stock.
• Optional:
  • Apple Cider Vinegar: 1 tablespoon. A little vinegar helps to draw minerals from the bones, making your stock more nutritious. Don’t worry, you won’t taste it!
  • Fresh Herbs: A few sprigs of parsley or thyme, tied together with kitchen twine, can add an extra layer of freshness.
  • Mushroom stems: A handful can add umami depth.

Equipment You’ll Need

You don’t need much specialized gear for this, which is another win for homemade stock!

• Instant Pot: A 6-quart or 8-quart model works perfectly.
• Fine-Mesh Strainer: Essential for separating the liquid gold from the solids.
• Large Bowl or Second Pot: To catch your strained stock.
• Storage Containers: Jars, freezer-safe bags, or ice cube trays for cooling and storing your stock.

Step-by-Step: Making Your Own Turkey Stock in Instant Pot

Let’s get cooking! Follow these simple steps for a truly rewarding culinary experience.

1. Prep Your Turkey Carcass

If your turkey carcass is large, you might need to break it down a bit. You can use kitchen shears or simply break it with your hands. The goal is to get it to fit comfortably into your Instant Pot. Remove as much of the cooked meat as you want for other dishes, but don’t worry about getting every last shred – the little bits left behind add flavor!

2. Sauté for Sizzle (Optional but Recommended)

This step is purely for enhancing flavor, and it’s highly recommended if you’re using raw turkey bones or want to deepen the taste of a roasted carcass.

Set your Instant Pot to the “Sauté” function on normal or high. Add a tablespoon of neutral oil (like olive oil or avocado oil). Once hot, add your turkey bones (or carcass pieces) and brown them on all sides for about 5-10 minutes. This creates a beautiful “fond” at the bottom of the pot, which translates to incredible depth of flavor. If your carcass is already nicely browned from roasting, you can skip this step, though a quick sauté can still add an extra layer of caramelization.

Once browned, hit “Cancel” on your Instant Pot.

3. Add Veggies & Aromatics

Now, toss in your chopped onions, carrots, celery, smashed garlic cloves, bay leaves, peppercorns, and salt. If you’re using apple cider vinegar or fresh herbs, add them now too. Arrange them around and over the turkey bones.

4. Fill ‘Er Up with Water

Carefully pour cold water over all the ingredients until they are just covered. Be mindful of the “MAX FILL” line inside your Instant Pot – never exceed it. Cold water is preferred because it helps to slowly draw out impurities and flavors, contributing to a clearer, cleaner-tasting stock.

5. Set and Forget (Almost!)

Secure the lid on your Instant Pot, making sure the sealing ring is properly in place. Rotate the steam release handle to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the time for 90 minutes on HIGH pressure.

6. Natural Release Magic

Once the cooking cycle is complete, the Instant Pot will beep and automatically switch to “Keep Warm.” Do not manually release the pressure! Allow the pressure to release naturally for at least 20-30 minutes, or even better, until the float valve drops completely. This natural release process is crucial as it helps to further extract flavor and prevent the stock from becoming cloudy by allowing the contents to settle.

7. Strain and Savor

Once the pressure has fully released, carefully open the lid. Using tongs or a large slotted spoon, remove all the large solids (bones, vegetables, herbs) from the pot. Discard them or compost the vegetables (the bones should be discarded).

Now, carefully pour the liquid through a fine-mesh strainer into a large, heat-proof bowl or another clean pot. For an even clearer stock, you can line your strainer with cheesecloth, but a fine-mesh strainer is usually sufficient.

8. Cool Down Properly

It’s important to cool your stock safely and quickly. Divide the strained stock into smaller containers to help it cool faster. You can place these containers in an ice bath in your sink (a larger bowl filled with ice and a little water) for quicker cooling. Stir occasionally to release heat.

Once cooled to room temperature (within 1-2 hours), it’s ready for storage.

9. Store Your Golden Goodness

Now you have a glorious batch of homemade turkey stock! See the “Storage Savvy” section below for detailed instructions on how to keep it fresh.

Pro Tips for the Best Turkey Stock Ever

Want to take your stock from great to gourmet? Here are some expert tips:

• Don’t Skip the Browning! If you’re using raw turkey bones, browning them in the Instant Pot on the Sauté function before adding water will create a deeper, richer, and more complex flavor. This caramelization process adds a huge boost to your stock.
• Veggie Power-Up: Don’t be afraid to add other vegetable scraps! Carrot peels, mushroom stems, leek greens, or even slightly wilted spinach can contribute fantastic underlying flavors. Just avoid cruciferous vegetables like broccoli or cabbage, as they can make your stock bitter or give it an off-flavor.
• Herbacious Bliss: Beyond bay leaves, consider adding a few sprigs of fresh parsley, thyme, or even rosemary (use sparingly!) to your stock for an aromatic boost. Tie them together with kitchen twine for easy removal.
• The ACV Secret (Apple Cider Vinegar): A tablespoon of apple cider vinegar, added with the water, helps draw out beneficial minerals from the bones. Don’t worry; you won’t taste it in the final product! It simply helps make your stock more nutritious.
• Skimming for Clarity: After the stock has cooled in the fridge, a layer of fat will solidify on top. You can easily scrape this off for a clearer, less fatty stock, especially if you plan to use it in delicate soups. This fat (schmaltz) is also delicious for cooking!
• Turn It Into Gravy Gold: This turkey stock is the absolute perfect base for a rich, flavorful gravy. Use it directly or reduce it slightly for an even more concentrated taste before thickening.
• Leftover Meat? Don’t Waste It! If there’s any small amount of turkey meat clinging to the bones after roasting, don’t worry about trying to pick it all off. These bits will add extra flavor to your stock! Just make sure not to use too much, as it might make the stock a bit cloudy.
• Roasted vs. Raw Bones: Both work! Roasted turkey bones (like a leftover carcass) will yield a darker, more intensely flavored stock due to the caramelization that happened during roasting. Raw bones will give you a lighter, perhaps more delicate, but still delicious stock. Browning raw bones in the Instant Pot helps bridge this gap.

Serving Up Your Delicious Stock

Your homemade turkey stock is incredibly versatile. Here are just a few ideas:

• Soups and Stews: The obvious choice! It’s the ideal base for any hearty soup, chili, or stew.
• Gravies and Sauces: The deep flavor makes for an exceptional gravy or pan sauce for roasted meats.
• Cooking Grains: Use it instead of water when cooking rice, quinoa, or couscous for an instant flavor upgrade.
• Braises and Casseroles: Add depth to braised dishes or as a liquid component in your favorite casseroles.
• Sip It Plain: Sometimes, a warm mug of savory turkey stock is a comforting and nutritious drink all on its own!

Storage Savvy: Keeping Your Stock Fresh

Once you’ve made this liquid gold, you’ll want to store it properly to enjoy its goodness for as long as possible.

• Refrigerator: Once completely cooled, transfer your stock to airtight containers or jars. It will keep beautifully in the fridge for 4-5 days. Don’t forget to label it with the date!
• Freezer: For longer storage, the freezer is your friend!
  • Portioned Containers: Pour stock into freezer-safe containers, leaving a little headspace for expansion, and freeze for 3-6 months.
  • Ice Cube Trays: For smaller portions perfect for sautéing vegetables or deglazing a pan, pour stock into ice cube trays. Once frozen solid, transfer the cubes to a freezer bag. These are incredibly convenient!
• Canning: For experienced canners, pressure canning is an option for shelf-stable stock. However, ensure you follow tested and approved canning guidelines for safety.

Frequently Asked Questions About Turkey Stock in Instant Pot

Got more questions? We’ve got answers!

Can I use leftover roasted turkey bones for this recipe?

Absolutely, and it’s highly recommended! Leftover roasted turkey carcasses are perfect for stock. The roasting process caramelizes the bones and any remaining meat bits, adding a deeper, richer flavor to your stock. Just be sure to break the carcass into smaller pieces if needed to fit comfortably in your Instant Pot.

Can I make turkey stock in a slow cooker instead of an Instant Pot?

Yes, you can! If you don’t have an Instant Pot, a slow cooker is a great alternative. The process is similar: combine all ingredients, cover with water, and cook on low for 12-24 hours. The main difference will be the significantly longer cooking time, but it will still yield a delicious stock.

Is browning the turkey carcass absolutely necessary?

No, it’s not strictly necessary, but it is highly recommended, especially if you’re using raw turkey bones. Browning (sautéing) the bones before pressure cooking adds a layer of rich, complex flavor and a beautiful golden color to your stock through a process called the Maillard reaction. If your turkey carcass is already well-roasted and browned from a previous meal, you can skip this step.

Can I add other vegetables or herbs to my stock?

Definitely! The beauty of homemade stock is its flexibility. Feel free to add other aromatic vegetables like leeks (the white and light green parts), parsnips, or even mushroom stems for an umami boost. For herbs, besides bay leaves, a few sprigs of fresh parsley, thyme, or a touch of rosemary can enhance the flavor. Just avoid starchy vegetables like potatoes or strong-flavored ones like cabbage or broccoli, as they can make your stock cloudy or bitter.

How long does homemade turkey stock last?

Homemade turkey stock lasts about 4-5 days in an airtight container in the refrigerator. For longer storage, it can be safely frozen for 3-6 months in freezer-safe containers or ice cube trays. Always make sure to cool the stock completely and quickly before refrigerating or freezing.

Can I use this stock to make gravy?

Yes, this homemade turkey stock is an absolutely fantastic base for making rich, flavorful gravy! Its depth of flavor will elevate any gravy, making it taste far superior to gravies made with store-bought broth or water. You can use it as is, or for an even more intense flavor, reduce it slightly on the stovetop before thickening.

Enjoy Your Homemade Turkey Stock!

Making your own turkey stock in the Instant Pot is a game-changer. It’s simple, efficient, and delivers incredible flavor that store-bought versions simply can’t match. Whether you’re whipping up a hearty soup, a decadent gravy, or simply savoring a warm mug of broth, you’ll taste the difference that homemade makes. So, next time you have a turkey carcass, don’t toss it – turn it into liquid gold!