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A pitcher pours stock into a mason jar
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5 from 98 votes

Instant Pot Turkey Stock

Don't throw those turkey bones away! Keep them to make this nearly zero effort Instant Pot Turkey Stock recipe. The result is delicious, rich, collagen-filled, jiggly and incredibly nutritious stock that can be used to make awesome soups and stews, rice and so much more!
Prep Time10 minutes
Cook Time45 minutes
Cooling Time15 minutes
Course: Soup
Cuisine: global
Keyword: How To, how to cook
Servings: 2 quarts
Calories: 726kcal
Author: Aline Shaw

Equipment

  • Instant Pot

Ingredients

  • 2 pounds of turkey bones
  • 1 leek, cut into chunks both green and white parts
  • 2 medium onions, quarted with skin
  • 1 whole head of garlic
  • 1 large carrot, cut into chunks
  • 1 large parsnip, cut into chunks
  • 2 celery stalks, cut into chunks
  • 2 bay leaves
  • 4-6 fresh sage leaves
  • 6 fresh thyme sprigs
  • 1-2 fresh rosemary sprigs
  • 5-6 parsley stems
  • 1 teaspoon of whole black pepper corns
  • 2 tablespoons of apple cider vinegar
  • 2 quarts of water or enough to fill your Instant Pot to the maximum allowed capacity - please check the manufacturer's instructions.

Instructions

  • If you have raw parts (such as neck or back), start by searing them on the Saute setting. We just need these pieces to get a nice sear.
    If the pan gets too hot and the turkey pieces begin to burn, you can throw some of the aromatics in there because they will create some moisture and will make sure nothing burns.
  • Once they have browned, layer in the rest of leftover bones you have. Also, add in the vegetables and the herbs. Squeeze everything in there—the pot will be very full.
  • Add the water and the acid to the Instant Pot. Make sure the water doesn't go over your pot's max capacity.
  • Close and seal the pot. Set the timer to cook for 45 minutes, and let it cook.
  • When the timer beeps and the cook is finished, let the pressure naturally release for at least 15 minutes. (You can let it go for up to an hour because the longer this pressure naturally releases, the longer the broth sits in there, and the better its flavors will be.)
  • When you're ready to open the pot after it's naturally released pressure for a while, flip the valve to quick release any additional pressure in the pot. Once the pressure has completely dissipated, safely open the pot.
  • Remove the bones and veggie pieces from the pot by using tongs or a slotted spoon. This will make the straining piece easier.
  • After you remove the bigger pieces of bones and veggies, strain the liquid. You can use an extra fine sieve, a cheese cloth, or even a single layer of paper towel to hold more of the fine particles because it will help you get a slightly clearer stock—but truthfully, I don't personally bother because it's all yummy stuff.
  • Once the turkey stock is strained, transfer it into food storage containers. Let the stock cool completely before refrigerating to avoid bacteria growth, as well as the stock going bad on you and making you sick.

Bom Apetite!!

    Video

    Notes

    How to store homemade turkey stock: This turkey stock recipe lasts about 6 months in freezer, or about 3-5 days in the fridge.
    To freeze, overnight the stock in the fridge to be safe. Make sure you leave an inch of space at the top of the jars, and do not close the lid tight. Otherwise, the jar will break when the liquid expands as it freezes. Tighten up the lids after they are frozen all the way through.
    You can use whatever container you have to store it, but I like to store mine in mason jars. You can always use plastic quart containers, too, but they too can break if too full and closed too tightly.

    Nutrition

    Serving: 1serving | Calories: 726kcal | Carbohydrates: 37g | Protein: 79g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Cholesterol: 522mg | Sodium: 1156mg | Potassium: 1339mg | Fiber: 9g | Sugar: 12g | Vitamin A: 7357IU | Vitamin C: 37mg | Calcium: 260mg | Iron: 7mg