Instant Pot Turkey Stock

Overhead shot of a glass jar filled with homemade turkey stock, with sprigs of fresh sage scattered around on a white background.

5 from 1 vote

This rich Instant Pot Turkey Stock is a quick and easy way to repurpose leftover turkey bones into a golden, savory broth. Ideal for soups, stews, or freezing for future meals, it's a simple kitchen habit that brings flavor to everyday cooking.

Course condiment

Cuisine American

Keyword Instant Pot Turkey Broth, Instant Pot Turkey Stock

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 20kcal

Author Shelby Law Ruttan

Equipment

Instant Pot
Fine Mesh Strainer
Slotted Spoon
Quart sized glass jars
Canning funnel

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.

Nutrition