Making homemade turkey stock in the instant pot is an easy way to turn your leftover turkey carcass into a rich, flavorful broth in just about an hour. This is a simple kitchen staple that adds homemade goodness to soups, gravies, and rice dishes without needing to babysit a pot on the stove.
Growing up, my mom always saved bones from roasted turkey or chicken to make stock, and it's something I've continued doing, especially after the holidays. I use it as a base for Turkey Lentil Soup or to freeze for the weeks ahead when quick dinners need a flavor boost.
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Why You'll Love Instant Pot Turkey Stock
No waste: puts your leftover turkey carcass to good use.
Hands off cooking: the Instant Pot does all the work with minimal cleanup.
Freezer friendly: make now and freeze for easy use in future recipes.
Ingredient Substitutions
Turkey carcass: substitute with chicken carcass or a mix of turkey wings and drumsticks.
Bouillon cube: use 1 teaspoon of Better than Bouillon or 1 tablespoon of salt.
Fresh sage: Substitute 1 teaspoon dried sage for the sage sprigs.
Recipe Variations
Add carrots: for a slightly sweeter and more colorful broth.
Use roasted veggies: for deeper, roasted flavor in the finished stock.
Add bay leaves: for an herbal, lightly bitter undertone.
Top Tips
- Don't overfill: keep the liquid below the Intant Pot's max fill line.
- Natural release: always let the pressure release naturally to prevent splattering.
- Cool before storing: let the stock cool completely before sealing to avoid condensation in jars.
How to Store Turkey Stock
Store in airtight jars in the fridge for up to 5 days.
Freeze in freezer-safe containers or bags for up to 3 months, or freeze in ice cube trays then store frozen cubes in freezer bags.
Serving Suggestions
Use this turkey stock in any of these recipes, if they call for chicken stock must substitute the turkey.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Instant Pot Turkey Stock
Equipment
- Instant Pot
- Quart sized glass jars
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Ingredients
- 1 turkey breast carcass
- 1 large onion , roughly chopped
- 5 cloves garlic
- 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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