Don’t throw away those turkey bones after roasting. Make Instant Pot Turkey Stock with them! Depending on how many batches you make, you could have up to 30 cups of Stock!
Recently I shared my Instant Pot Turkey Breast recipe with you guys. Well that’s what I used to make this Instant Pot Turkey Stock (the leftover bones from it that is).
So if you are planning on having turkey this Thanksgiving, this is a great way to get a lot of Turkey Stock!
You can store the stock in the fridge for up to 1 week or in the freezer for up to 3 months! When I store them in the fridge I like to use these mason jars shown in the pics. If you don’t have mason jars, use something with an airtight lid.
But when I freeze it, I pour the stock into big freezer ziplock bags. I usually put 4-6 cups in each bag since that’s the amount I use when I make any kind of soup. That way when I’m ready to make soup I can take one bag out of the freezer the night before and let it thaw in the fridge.
To make this place the Turkey carcass, vegetables, and herbs in the Instant Pot. Cover everything with water but to not fill higher than the 1 inch below max line. Close the Instant Pot lid and turn steam release valve to the sealing position.
Select the Soup/Broth setting for the Instant Pot Duo, if you don’t have that setting select Pressure Cook High for 30 minutes. After you set the cook time the Instant Pot will take 20-30 minutes to reach pressure and then the cook time will begin counting down.
When cook time ends carefully, with an oven mitt on (or you could use a long spoon) and standing as far back from the steam release valve, turn the valve to the venting position. Let all of the steam release, again do not stand near this as the steam can cause severe burns.
Once the pin drops down carefully open the lid. Place a strainer over a large pot and carefully pour the Turkey Stock into it.
You can put the carcass and veggies back into the Instant Pot and repeat this process 2-3 times if you’d like more Turkey Stock. Allow Turkey Stock to fully cool before storing. Discard carcass and veggies when finished.
You can also use this method with Chicken as well! Check out my Instant Pot Chicken Stock recipe!
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
Instant Pot Turkey Stock
Ingredients
- Carcass and Bones from 1 whole roasted Turkey Breast if you roasted a whole turkey then add whatever is left from that
- Any vegetables you used to stuff your Roasted Turkey with. I used everything leftover from my Instant Pot Turkey Breast recipe and added more below
- 1 large Carrot chopped
- 1 Celery Stalk chopped
- 2 Bay Leaves
- Water
Instructions
- Place the Turkey carcass, vegetables, and herbs in the Instant Pot
- Cover everything with water but to not fill higher than the 1 inch below max line
- Close the Instant Pot lid and turn steam release valve to the sealing position
- Select the Soup/Broth setting for the Instant Pot Duo, if you don’t have that setting select Pressure Cook High for 30 minutes
- After you set the cook time the Instant Pot will take 20-30 minutes to reach pressure and then the cook time will begin counting down
- When cook time ends carefully, with an oven mitt on (or you could use a long spoon) and standing as far back from the steam release valve, turn the valve to the venting position
- Let all of the steam release, again do not stand near this as the steam can cause severe burns
- Once the pin drops down carefully open the lid
- Place a strainer over a large pot and carefully pour the Turkey Stock into it
- You can put the carcass and veggies back into the Instant Pot and repeat this process 2-3 times if you’d like more Turkey Stock
- Allow Turkey Stock to fully cool before storing
- Discard carcass and veggies when finished
- Store your Turkey Stock in an airtight container for up to a week in the fridge or 3 months in the freezer
- Use to make your favorite soups etc.
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