Pressure Cooker / Instant Pot Turkey Stock is the best way to elevate your Thanksgiving dishes—full of flavor from fresh vegetables and seasonings! Turn your broth into beautiful soups, stocks, and sauces.
If you’ve never tried it, turkey stock is incredibly tasty in traditional Thanksgiving dishes.
Before Thanksgiving, I like to pressure cook a turkey breast for our family dinner for extra white meat. Then I use the leftover bones to make turkey stock for extra gravy and flavorful stuffing.
This is also a fantastic way to use the turkey bones leftover from Thanksgiving dinner. You’ll be enjoying comforting Thanksgiving-flavored soups, stocks, and sauces for months when you have a big batch of Instant Pot turkey broth on hand.
Update: It’s almost turkey time again, so we had to update this favorite turkey stock recipe with new images and helpful tips so your family can enjoy the most flavor-packed holiday dinner this year. Enjoy!
How to Make Instant Pot Turkey Stock
With an Instant Pot, you can skip the hours of simmering broth on the stove. Plus, there’s no need to worry about overflow or to constantly skim off the top of your pot. And the resulting stock is every bit as rich and delicious.
I think you’ll love this dump and start recipe as much as my family does!
Seasoning Homemade Turkey Stock
You can easily change up the flavors of your turkey broth according to how you’ll use it. Here are some delicious ingredients to toss into your pressure cooker for more nutrition and flavor:
- Hot chile peppers, either fresh or dried
- Hardy herbs, such as thyme, rosemary, and parsley stems
- Crushed garlic cloves
- Gently crushed lemongrass
- Cinnamon sticks
- Star anise
- Other vegetables, such as parsnips, sweet potato, and radishes
Stock vs. Broth: What’s the Difference?
As we’ve mentioned in our previous broth posts, “stock” and “broth” are often used interchangeably. Technically, however,
Stock is the unsalted liquid that this recipe makes. Stock is used as an ingredient in other dishes, such as the delicious Thanksgiving recipes listed below.
Broth, on the other hand, is seasoned enough to be very flavorful all on its own. Turn turkey stock into broth by amping up the salt, pepper, and acids to make a soup or sauce.
How To Store Turkey Broth
Store your cooled broth in the fridge for up to three days. Or freeze it for up to 6 months.
For easy use, freeze the stock in 1-cup containers or plastic cups to use as needed.
More Instant Pot Broth Recipes
Instant Pot Soup Recipes for Homemade Turkey Stock
Here are some of my favorite Instant Pot Soup recipes to put this flavor-packed stock to use:
- Pressure Cooker Chicken & Wild Rice Soup is creamy, satisfying, and full of colorful vegetables and protein.
- Instant Pot Poblano Corn Chowder is just a bit spicy and always comforting.
- Pressure Cooker Hearty Lentil Beer Soup is a tasty and filling legume-based soup that can get a savory upgrade from turkey stock.
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- 1 roasted or pressure cooked turkey carcass, cut into 6 to 8 pieces OR 2 roasted hindquarters*
- 1 large onion, coarsely chopped
- 2 large carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 3 garlic cloves, smashed
- 1 bay leaf
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1/2 teaspoon whole peppercorns
- 10 cups water
- Put all of the ingredients in the pressure cooking pot. Select High Pressure and a 30 minute cook time.
- When the cook time ends, turn the pressure cooker off and use a natural pressure release. When the valve drops, carefully remove the lid.
- Allow the stock to cool slightly. Pour the stock through a fine-mesh strainer set over a very large bowl or pot. Discard the solids.
- Cover the bowl and refrigerate. When chilled, skim fat from the surface.
Note: Turkey stock will keep 3 days in the refrigerator or can be frozen for up to 6 months. Freeze stock in 1 cup containers to use as needed.
*Roasted Turkey Hindquarters:
If you want to add extra flavor to your stock, roasting the hindquarters is a great option. The hindquarter includes the drumstick, thigh, and part of the back. It is entirely dark meat. For , you'll need 2 turkey hindquarters, approximately 5 lbs.
- Preheat oven to 425°F.
- Place the turkey hindquarters, skin side up, on a rack in a roasting pan. Season with salt and
pepper. Roast for 30 minutes until skin begins to turn golden brown.
- Reduce the temperature to 350°F and loosely cover (tent) turkey with a large piece of aluminum
foil. Roast for about 45 minutes more, or until a meat thermometer registers 170°F in the
thickest part of the thigh. Remove from oven and allow to cool. Reserve any juices from the roasting pan to add to the pressure cooking pot when making the stock.
- When cool, remove most of the meat from the bones.
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Nutrition Information:Yield: 10 Serving Size: 1 cup
Amount Per Serving: Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 26mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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