Instant Pot® Turkey Stock recipe

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Ingredients

1 leftover turkey carcass from a 12 pound turkey
1 large onion, cut into wedges
2 large carrots, sliced
2 ribs celery, sliced
10 cups water

Nutrition Info

25.4 calories
carbohydrate: 3.2 g
cholesterol: 2.9 mg
fat: 1.1 g
fiber: 0.8 g
protein: 0.9 g
saturatedFat: 0.3 g
servingSize: -
sodium: 29.3 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine turkey carcass, onion, carrots, celery, and water in a multi-functional pressure cooker (such as an Instant Pot®. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 45 minutes. Allow 15 minutes for pressure to build.

  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 15 minutes.

  3. Pour liquid through a strainer and discard all solids. Refrigerate for 8 hours or overnight. Skim fat from the top and discard. Use stock within 3 days or freeze for up to 3 months.

Recipe Yield

10 servings

Recipe Note

This turkey stock is simple to make and you only need a few ingredients. The end result will be that of a jelly like consistency and will make the richest, most flavorful pot of soup you've ever had.

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