Instant Pot Turkey Stock

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!


  • 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


  1. Place the Turkey carcass, vegetables, and herbs in the Instant Pot
  2. Cover everything with water but to not fill higher than the 1 inch below max line
  3. Close the Instant Pot lid and turn steam release valve to the sealing position
  4. Select the Soup/Broth setting for the Instant Pot Duo, if you don’t have that setting select Pressure Cook High for 30 minutes
  5. 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
  6. 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
  7. Let all of the steam release, again do not stand near this as the steam can cause severe burns
  8. Once the pin drops down carefully open the lid
  9. Place a strainer over a large pot and carefully pour the Turkey Stock into it
  10. 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
  11. Allow Turkey Stock to fully cool before storing
  12. Discard carcass and veggies when finished
  13. Store your Turkey Stock in an airtight container for up to a week in the fridge or 3 months in the freezer
  14. Use to make your favorite soups etc.


One batch will make approximately 10 cups of Turkey Stock.

Keywords: Instant Pot Turkey Stock, turkey stock, turkey broth, soup stock, soup broth, gluten free, soup

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