How to Make Instant Pot Turkey Stock

Don’t throw those turkey bones away! Save them to make this nearly zero-effort Instant Pot Turkey Stock. The result is rich, gelatin-filled, nutritious stock with excellent mouthfeel — perfect for soups, stews, rice and so much more.

While I’m a firm believer that low-and-slow cooking produces the clearest, most flavorful stocks, the Instant Pot offers unbeatable convenience — especially during the holidays. This method is a practical shortcut that still yields a deeply flavored, collagen-rich stock. Because pressure cooking is aggressive, the final stock can be slightly cloudier than a long-simmered broth, but the flavor and gelatin content remain excellent. Read on for tips to minimize cloudiness and get the best result.

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This homemade turkey stock makes outstanding soups and stews and is a versatile, flavorful base for many dishes. The recipe below yields about 2 quarts. One 10 lb turkey carcass will typically yield enough bones for this recipe twice — freeze leftover bones until you’re ready to make another batch.

What you need to make this recipe

• An Instant Pot or similar electric pressure cooker that can safely hold 2 quarts of liquid plus bones. Smaller models (Instant Pot Mini) may not fit this recipe.
• A large bowl or measuring container that can hold 2 quarts of liquid — a container with a spout makes pouring easier.
• Strainer (fine-mesh sieve), cheesecloth or a paper towel for extra-fine filtration if desired.
• Slotted spoon or tongs to remove bones and vegetables before straining.
• Containers or jars for storage (mason jars or appropriate freezer-safe containers).

Ingredients

• 2 pounds turkey bones — include cartilage, residual meat and some skin. You can use raw bones (neck, back) or roasted carcass pieces; if raw, brown them first (see instructions).
• Aromatics: 1 head garlic (halved horizontally is fine), 1 teaspoon whole black peppercorns, 2 bay leaves.
• Root and aromatic vegetables: 1 leek (both green and white, cut into chunks), 2 medium onions (quartered, skin on is fine), 1 large carrot (chunked), 1 large parsnip (chunked), 2 celery stalks (chunked).
• Herbs: 4–6 fresh sage leaves, 6 fresh thyme sprigs, 1–2 rosemary sprigs, 5–6 parsley stems.
• Acid: 2 tablespoons apple cider vinegar (helps extract minerals and gelatin from bones).
• Water: 2 quarts, or enough to reach but not exceed your pot’s maximum fill line.

Do not add salt to the stock. Omitting salt keeps the stock versatile; season the final dish instead.

How to make Instant Pot Turkey Stock

1. If you have raw bones (neck, back), use the Instant Pot’s Sauté setting to brown them briefly. A good sear enhances flavor. If pieces begin to stick or scorch, add some aromatics to create moisture and prevent burning.

2. Layer any remaining turkey bones into the pot. Add all vegetables, garlic, herbs, peppercorns and bay leaves. Pack everything in — the pot will be full but don’t overfill beyond the pot’s max line.

3. Pour in the water and add the apple cider vinegar. Make sure water does not exceed the manufacturer’s recommended maximum fill level.

4. Close and seal the lid. Cook at high pressure for 45 minutes.

5. Natural release: After the cook completes, allow the pressure to naturally release for at least 15 minutes; longer (up to an hour) is fine and will improve flavor as the stock continues to infuse. I often let it sit 30 minutes while I do other tasks.

6. When the pressure has dropped naturally, open the valve to release any remaining pressure and safely open the pot. Use tongs or a slotted spoon to remove the bones and large vegetables before straining; this reduces splatter and makes straining easier.

7. Strain the liquid through a fine-mesh sieve into a bowl or pitcher. For a clearer stock, line the sieve with cheesecloth or a single layer of paper towel, but remember that finer filtration removes some nutrients and body — I usually skip that step and keep the flavorful solids out with a basic sieve.

How to store homemade turkey stock

Never place hot stock directly into the refrigerator or freezer. Let it cool completely to reduce the risk of bacterial growth and to prevent jars from breaking in the freezer.

This stock keeps about 3–5 days in the refrigerator or up to 6 months in the freezer. To freeze safely, chill the stock overnight in the fridge, then transfer to jars or freezer-safe containers, leaving at least one inch of headspace. Don’t tighten lids until containers are fully frozen to avoid breakage from expansion.

Store in mason jars, plastic quart containers or any suitable freezer-safe container. Use your stock for risottos, rice, soups, stews and anywhere you’d like extra flavor instead of water.

Other turkey recipes you’ll love

• Grilled Turkey Breast
• Compound Butter for Turkey
• Dry Brine Spatchcock Turkey
• How to Carve a Spatchcock Turkey
• How to Spatchcock a Turkey

For more Brazilian food inspiration, follow the author on social media.

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