Instant Pot Turkey Stock

Name: Instant Pot Turkey Stock
Prep time: 42 min
Cook time: 1 h 53 min
Total time: 2 h 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 2½ lb (1135 g) cooked turkey carcass, broken or cut into 5–6 pieces so it sits below the max fill line, with leftover skin and bits of meat left on; 1 tbsp (15 ml) neutral oil, such as avocado or vegetable oil; 2 medium (300 g) yellow onions, unpeeled if clean, quartered; 3 medium (200 g) carrots, scrubbed, not peeled, cut into 2-inch (5 cm) chunks; 3 stalks (150 g) celery stalks, cut into 2-inch (5 cm) pieces, leaves included; 4 cloves (20 g) garlic cloves, smashed, skins on (optional); 2 tsp (5 g) whole black peppercorns; 2 whole (1 g) dried bay leaves; 4 sprigs (4 g) fresh thyme sprigs (optional); ½ cup (15 g) fresh parsley stems, loosely packed (optional); 1 tbsp (15 ml) apple cider vinegar; 8 cups (1900 ml) cold water, measured, to just about cover the bones; never past the max line; kosher salt, to taste, added at the end or when using the stock (optional)

From the MyKitchenBank Kitchen

Turn a leftover roast turkey carcass into deeply savory, collagen-rich stock. Lightly browned vegetables, a splash of vinegar and a natural release give a clear, golden stock for soups, gravy and stuffing. It needs about 1 hour 50 minutes of mostly hands-off cooking (pressure build, 60 minutes under pressure, natural release), plus about 4½ hours of cooling and chilling, so plan for roughly 7 hours start to finish.

Prep: 42 min
Cook: 1 hr 53 min
Wait: 4 hr 30 min
Total: 7 hr 5 min
Makes: About 6 cups (1.4 L) stock, or six 1-cup (240 ml) servings; expect 6–7 cups before skimming the fat

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Ingredients

6 servings

2½ lb (1135 g) cooked turkey carcass, broken or cut into 5–6 pieces so it sits below the max fill line, with leftover skin and bits of meat left on
1 tbsp (15 ml) neutral oil, such as avocado or vegetable oil
2 medium (300 g) yellow onions, unpeeled if clean, quartered
3 medium (200 g) carrots, scrubbed, not peeled, cut into 2-inch (5 cm) chunks
3 stalks (150 g) celery stalks, cut into 2-inch (5 cm) pieces, leaves included
4 cloves (20 g) garlic cloves, smashed, skins on (optional)
2 tsp (5 g) whole black peppercorns
2 whole (1 g) dried bay leaves
4 sprigs (4 g) fresh thyme sprigs (optional)
½ cup (15 g) fresh parsley stems, loosely packed (optional)
1 tbsp (15 ml) apple cider vinegar
8 cups (1900 ml) cold water, measured, to just about cover the bones; never past the max line
kosher salt, to taste, added at the end or when using the stock (optional)

Equipment (9)

6-quart (5.7 L) Instant Pot or other electric pressure cooker
Large fine-mesh strainer
Large heatproof bowl or 4-quart (3.8 L) pot to catch the stock
Ladle and tongs
Cheesecloth or coffee filter (optional, for extra-clear stock)
3–4 shallow airtight containers, 2–3 inches (5–7.5 cm) deep, 2–4 cup (480 ml–1 L) size
Large roasting pan or sink for the ice bath
Instant-read thermometer
Fat separator or large spoon

Steps

Before you start

Use the carcass from a roasted 12–14 lb (5.5–6.5 kg) turkey, which usually weighs 2½–3 lb (1.1–1.4 kg) once the meat is pulled off. Weigh it; if it is under 2½ lb, add a raw or roasted turkey wing or neck. Leave the skin, small bits of meat and pan-stuck browned bits on the bones.
This recipe is sized for a 6-quart (5.7 L) Instant Pot. The PRESSURE COOK max line (two-thirds full, about 4 quarts or 16 cups) must never be passed, so break the carcass into small pieces before loading.
Timeline: about 20 minutes to come to pressure, 60 minutes cooking, 25 minutes natural release, then straining, a 30-minute ice bath and at least 4 hours in the fridge. Strain and start cooling right after the release so the stock is not left in the danger zone.
Clear fridge space for shallow containers, and set out ice and a thermometer for the cooling step.
If the carcass has been in the fridge, use it within 3–4 days of roasting, or freeze it until you are ready.

1
Prep the carcass
- Break or cut the turkey carcass into 5–6 pieces with kitchen shears or by hand, snapping the rib cage and backbone so the pieces nest in the pot.
- Quarter the onions, cut the carrots and celery into 2-inch (5 cm) pieces and smash the garlic, if using.
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Ready when: Pieces are small enough to sit well below the max fill line.
Tip: Remove any stuffing or herb butter clinging to the carcass; it clouds and over-salts the stock.
2
Brown the vegetables
- Select SAUTÉ on High (More).
- Add the oil to the inner pot and heat for 1 minute.
- Add the onions (cut side down), carrots and celery.
- Cook, stirring only every 2 minutes, for 6–8 minutes.
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Ready when: Vegetable edges are golden brown in spots and smell sweet and toasty.
Tip: If the bottom of the pot starts to scorch, add a splash of the water and scrape it up. Stuck bits can trigger a burn warning.
3
Load the pot
- Press CANCEL.
- Add the turkey pieces on top of the vegetables, then the garlic, peppercorns, bay leaves, thyme and parsley stems, if using.
- Add the vinegar, then pour in 8 cups (1.9 L) cold water.
- Scrape up any browned bits on the bottom.
- The bones should be mostly covered, and the contents must sit below the PRESSURE COOK max line.
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Ready when: Everything sits at or below the max line (two-thirds full) and the bones are mostly submerged.
Tip: If the contents pass the max line, ladle out some water or break the bones smaller. If a bone tip pokes out, press it down; never add water to cover it. The vinegar helps draw out collagen and won't taste sour.
4
Pressure cook
- Lock the lid and set the valve to Sealing.
- Select PRESSURE COOK (Manual) on High and set 60 minutes.
- The pot takes about 20 minutes to build pressure before the countdown starts.
- When the 60 minutes end, press CANCEL so the pot does not sit on Keep Warm.
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Ready when: The float pin has risen and the display counts down from 60 minutes; at the end it beeps.
Tip: If the pot doesn't reach pressure after 30 minutes, check that the sealing ring is seated and the valve is on Sealing.
5
Natural release
- Leave the pot undisturbed so pressure drops on its own for 25 minutes.
- If the pin has not dropped by then, carefully turn the valve to Venting with a long spoon, keeping your hands and face away from the steam.
- Open the lid only when the pin is down.
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Ready when: Float valve pin has dropped and the lid turns freely.
Tip: A quick release can spray fatty liquid out of the valve and cloud the stock.
6
Strain the stock
- Set a fine-mesh strainer over a large heatproof bowl or pot.
- Use tongs to lift out the large bones and vegetables and discard them.
- Ladle or pour the stock through the strainer right away, without letting it sit in the pot.
- For extra-clear stock, strain a second time through a strainer lined with cheesecloth or a coffee filter.
- Don't press on the solids.
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Ready when: Stock is deep golden to amber with no bits of bone or vegetable. You should have about 6–7 cups (1.4–1.65 L).
Tip: Pressing the solids pushes through fine particles that make the stock cloudy.
7
Divide and ice-bath
- Right away, ladle the hot stock into shallow containers, filling each no more than 2–3 inches (5–7.5 cm) deep.
- Set them uncovered in a roasting pan or sink with a few inches of ice water and stir every 5–10 minutes for about 30 minutes.
- Stock must reach 70°F (21°C) within 2 hours of coming off the heat.
- Once it reads 70°F (21°C) or below on a thermometer, move on to chilling.
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Ready when: An instant-read thermometer reads 70°F (21°C) or lower.
Tip: Don't put a big pot of hot stock straight in the fridge; it cools too slowly and can warm other food.
8
Chill and skim fat
- Cover the containers and refrigerate for at least 4 hours or overnight.
- The stock must reach 40°F (4°C) within 4 hours of hitting 70°F (21°C).
- Lift off the layer of solidified fat with a spoon and discard it or save it for cooking.
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Ready when: A firm white fat layer sits on top, and the stock reads 40°F (4°C) or below. It may be syrupy or softly jiggly, which means it is rich in collagen.
Tip: Stock from this much bone may only set lightly. Even if it stays liquid, it is still flavorful.
9
Season and store
- Taste the stock.
- It should taste rich and savory.
- Leave it unsalted if you plan to reduce it or use it in gravy or soup, or stir in kosher salt, 1/4 teaspoon at a time, if you will sip it.
- Label containers with the date and store as directed below.
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Ready when: Stock tastes savory and balanced, not flat.
Tip: Salt the dish you cook with the stock, not the stock itself, so you keep control of the final seasoning.

Good to know

Tips

Skip cruciferous vegetables (cabbage, broccoli), beets and bitter greens; they turn the stock sulfurous or muddy in color.
For a richer, more gelatinous stock, add a turkey neck, wing tips or leftover pan juices in place of some water, staying under the max line. Don't add extra water for a lighter stock; the pot may overfill.
Freeze some stock in 1/2-cup (120 ml) portions or ice cube trays for pan sauces and deglazing.
Keep the lid's sealing ring clean. Stock can leave a lingering odor, so wash the ring and lid well or air them out afterward.

Make ahead

Make the stock up to 4 days ahead and keep it refrigerated, or freeze it for up to 6 months, so Thanksgiving gravy and soup are ready to go.

Storage & reheating

Refrigerator: up to 4 days in airtight containers. Freezer: up to 6 months in freezer-safe containers or bags, leaving 1 inch (2.5 cm) of headspace for expansion; ice cube trays or muffin tins give handy portions. Do not leave stock at room temperature after cooling. Thaw overnight in the fridge. Reheat every time in a saucepan over medium-high heat until it reaches a full rolling boil (at least 165°F / 74°C), and boil for 1 minute before using.

Substitutions

cooked turkey carcass → 2½ lb (1.1 kg) raw turkey wings or necks. Roast at 425°F (220°C) for 30 minutes first for better color and flavor. The stock will be especially gelatinous.
apple cider vinegar → 1 tbsp (15 ml) lemon juice or white wine vinegar. Either one helps extract collagen and won't be noticeable in the finished stock.
celery stalks → 1 small fennel stalk or a 2-inch (5 cm) piece of celery root. Gives a similar mild, aromatic background.
fresh thyme sprigs → 1/2 tsp dried thyme. Add it with the peppercorns; dried herbs are stronger than fresh.