Instant Pot Turkey Stock
Servings: 4 quarts
An easy homemade turkey stock recipe that takes just an hour!
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- 1 turkey carcass about 12 pounds, meat removed
- 4 quarts water see note
- 1 tablespoon peppercorns
- 1 tablespoon poultry seasoning
- 2 celery stalks with leaves
- 6-8 springs thyme
- 1 bay leaf
- 1 onion quartered
- 4 cloves garlic whole
- 1 tablespoon salt to taste
Remove as much meat from carcass as possible. Place turkey carcass in Instant Pot.
Add all remaining ingredients without overfilling the Instant Pot. Set to seal and cook on high power for 60 minutes. Natural release for 15 minutes before switching the Instant Pot to quick release.
Remove bones and large pieces with a slotted spoon and discard.
Pour remaining stock through a sieve or strainer to remove any remaining pieces. Season with salt as needed.
Amount of water added may need to be adjusted depending on the size of the Instant Pot and turkey carcass.
Store for 3-4 days in the fridge, or freeze for up to 6 months.
Calories: 170kcal | Carbohydrates: 17g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 300mg | Potassium: 497mg | Sugar: 7g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg