This Instant Pot Turkey Stock is a the easiest way to make homemade stock with a leftover turkey carcass. The delicious broth is considered liquid gold and can be used to make turkey leftovers from soup, stews, gravies, and so much more!
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❤️ Why you'll love it
- Because it is cooked at a high pressure, you will get rich flavorful broth in less than an hour with little work!
- The recipe is very versatile and you can use any veggie and fresh herbs in the fridge that needs to be used.
- It will become your favorite way to take care of the leftover turkey bones after Thanksgiving dinner!
- The instant pot method allows you to skip the hours of simmering on the stove and have the most delicious stock in a fraction of the time.
🥘 Ingredients
Turkey carcass: be sure to pick the carcass clean of all meat and store for later use. I used a turkey breast, but if you have a whole turkey carcass, just break the leftover bones down into smaller pieces to fit into the instant pot.
Onion: aromatic that lends flavor to the turkey stock
Garlic cloves: another aromatic that adds flavor to the broth.
Celery: added to round out the flavor of the stock.
Red Bell Pepper: this is where I used what I had on hand. You can use carrots here, carrots and bell pepper both will add different flavors but both add color.
Bouillon cube: added to enhance the flavor.
Whole peppercorns: added for flavor.
Fresh sage: sage is a common ingredient in Thanksgiving meals from dressing to gravy and gives the stock extra flavor.
🔪 Instructions
- Place the turkey carcass, onion, garlic cloves, celery, red bell pepper, bouillon cube, whole peppercorn, and fresh sage to the instant pot.
- Add the cold water, being sure to not go over the max fill line.
- Place the lid on the instant pot and lock in place. Be sure the steam valve is in the seal position.
- Turn the instant pot on manual for 30 minutes.
- Once done, the instant pot will beep. Allow the a natural release of pressure.
- Once the pressure has released, remove the lid and allow the turkey stock to cool.
- Using a slotted spoon, remove the large pieces of turkey bones and veggies from the stock.
- Pour broth through a fine mesh strainer into a large pot. Discard solids.
- Transfer the turkey stock to quart sized jars using a canning funnel to prevent spills.
- Seal the jars and cool to room temperature before storing.
🥄 Equipment
Instant Pot: This is an electronically controlled combination of slow cooker and pressure cooker.
Fine mesh strainer: to strain the solids from the turkey stock.
Slotted spoon: to remove any large bones and solids from the broth before straining.
Quart sized glass jars: I like to use Ball or Mason jars.
Canning funnel: to prevent spills as the broth is being transferred to the storage container.
🥫Storage
Store turkey stock in glass jars in the fridge up to 3 days or in an freezer-safe containers in the freezer up to 6 months.
📖 Variations
- Use bay leaves in place of fresh sage.
- Trimmings from fresh vegetables can always be used for flavor.
💭 Tips
- Leave a small amount of meat on the leftover turkey carcass for added flavor. If the turkey neck and giblets are available, these also make good use for flavor.
- Freeze the broth in ice cube trays and then store in a freezer bag up to 6 months.
📚 Related Recipes
This Turkey Meatloaf with Tomato Chutney is a delicious twist on the classic meatloaf recipe.
Making a Boiled Ham Dinner in the Instant Pot is a super easy and tasty!
Turkey Tostadas are a great way to use up leftover Thanksgiving turkey!
This Instant Pot Venison Stew is studded with sweet potatoes and packed with flavor.
Try these Mediterranean Turkey Burgers for a light dinner idea!
🍽 Serve with...
Homemade turkey broth is the perfect base for soup, stews, gravies, and more. It can also be used in place of chicken broth in most recipes.
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📖 Recipe
Instant Pot Turkey Broth
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Ingredients
- 1 turkey breast carcass
- 1 large onion , roughly chopped
- 5 garlic cloves
- 2 cups celery , chopped
- 1 medium red bell pepper
- 1 chicken bouillon
- 1 teaspoon black peppercorns
- 2 sprigs fresh sage
Instructions
- Place the turkey carcass, onion, garlic cloves, celery, red bell pepper, bouillon cube, whole peppercorn, and fresh sage to the instant pot.
- Add the cold water, being sure to not go over the max fill line.Place the lid on the instant pot and lock in place. Be sure the steam valve is in the seal position.
- Turn the instant pot on manual for 30 minutes.Once done, the instant pot will beep. Allow the a natural release of pressure.
- Once the pressure has released, remove the lid and allow the turkey stock to cool.Using a slotted spoon, remove the large pieces of turkey bones and veggies from the stock.
- Pour broth through a fine mesh strainer into a large pot. Discard solids.
- Transfer the turkey stock to quart sized jars using a canning funnel to prevent spills.
- Seal the jars and cool to room temperature before storing.
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