Instant Pot Turkey Stock (or Broth)
Make Instant Pot Turkey Stock from a leftover turkey carcass, turkey bones, and veggies. The flavorful broth is so nutritious, delicious, and easy to make.
Servings: 8
Calories: 38kcal
Equipment
- quart mason jars if canning, be sure to buy jars that are safe for canning
Ingredients
- a turkey carcass and leftover turkey bones or raw turkey wings, legs, or necks
- 2 large onions unpeeled and quartered
- 4-5 large carrots unpeeled, cut into large chunks
- 4-5 stalks celery cut into large chunks
- 6-8 cloves garlic smashed with the side of your knife but not peeled
- 1 teaspoon peppercorns
- 3-4 sprigs fresh thyme add more if desired - use 1 tsp dried
- 3-4 sprigs fresh parsley add more if desired - use 1 tsp dried
- 2 bay leaves
- ½ teaspoon kosher salt optional
- 6-8 cups water use cold, filtered water from your fridge
- 1-2 tablespoons apple cider vinegar (use more if using an 8-quart IP)
Instructions
- Add all of the stock ingredients to your Instant Pot or pressure cooker, then fill it to the Max Fill line with water.a turkey carcass and leftover turkey bones, 2 large onions, 4-5 large carrots, 4-5 stalks celery, 6-8 cloves garlic, 1 teaspoon peppercorns, 3-4 sprigs fresh thyme, 3-4 sprigs fresh parsley, 2 bay leaves, ½ teaspoon kosher salt, 6-8 cups water, 1-2 tablespoons apple cider vinegar
- Pressure cook using Manual Mode at High Pressure for 2 hours or 120 minutes (or Low Pressure for 3 hours.)
- The Instant Pot will take 15-20 minutes to come to pressure, then 30 minutes or so to depressurize.
- Allow the pressure to release naturally, then carefully strain the stock through a colander covered with a cheesecloth.
- Allow the stock to cool, then refrigerate or use right away.
How to Pressure Can Homemade Stock
- Sterilize the jars, heat the broth, and fill quart jars with 1 inch of headspace.
- Wipe the rims clean, then place lids and rings on the jars and tighten the rings until they are just finger tight.
- Pressure can the jars for 25 minutes at 10 pounds of pressure. (The Presto Canner walks you through all the steps.)
- Remove the jars from the canner and allow them to sit undisturbed for 12-24 hours. Remove the rings for storage.
Notes
If you don’t have leftover turkey bones, you can use raw turkey wings, turkey legs, or turkey necks. Roast the wings for about 30 minutes at 350°F for a more flavorful broth. Once roasted, throw them in the pot – skin, juices, bones, meat, and all.
Do NOT use smoked wings or legs as they are pretty salty and will give the broth a pretty strong flavor.
Note: I’ve found that I can sometimes cook the bones twice and get a double batch of broth. I will pressure cook them several times until the bones are crumbly, then they go into the compost. If I do a second batch, I add more peppercorns, herbs, salt, apple cider vinegar, and water.
If you have any more questions about how to pressure can the stock, including how to adjust for your altitude, I use these directions from the National Center for Home Food Preservation for hot packed meat stock.
Nutrition
Serving: 1cup | Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 197mg | Potassium: 244mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6159IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 0.4mg
