Instant Pot Turkey Stock Recipe for Rich, Homemade Broth

This Instant Pot turkey stock is a smart way to use a leftover turkey carcass. It yields a rich, deeply flavored, nutrient-packed broth in a fraction of the time required for traditional stovetop stock.

instant pot turkey stock in a jar in front of the instant pot

Why This Recipe Works

Nutrient-dense: Simmering bones and vegetables extracts vitamins, minerals, and collagen into the liquid, producing a nourishing stock that retains those benefits after straining.
Fast and convenient: Traditional bone broth can take many hours. Using an Instant Pot reduces the cooking time dramatically — this method needs only about 45 minutes of pressure cooking.
Waste-reducing: This recipe makes excellent use of leftover turkey bones or wings, stretching your holiday roast into additional meals and minimizing waste.

Chef’s Tips

After cooking, strain the stock into a large bowl to cool more quickly before refrigerating. Hot stock can continue to steam after you remove the lid, so spreading it into a shallow container helps it come down to fridge-safe temperatures.
Refrigerate the stock in airtight containers for up to one week. For longer storage, freeze in airtight containers or ice cube trays for up to three months for easy portioning.
Adjust flavorings to suit your taste. Add extra peppercorns or red pepper flakes for heat, or toss in fresh herbs like parsley at the end for bright, fresh notes.

overhead image of instant pot turkey stock with fresh herbs on the side

Instant Pot Recipe Highlights

Prep time: 5 minutes
Cook time: 45 minutes (high pressure)
Total time: about 50 minutes
Makes approximately 2 quarts when cooked in a 6-quart Instant Pot (yields vary by pot size and amount of bones)

Instant Pot Turkey Stock

Prep:
5 minutes

Cook:
45 minutes

Total:
50 minutes

This Instant Pot turkey stock is the perfect use for that leftover turkey carcass! It’s rich and deeply flavorful, packed with nutrients, and takes a fraction of the time to make as regular stock.

Cheryl Malik

Ingredients

1 turkey carcass or 3 pounds turkey wings
1 stalk celery sliced in half
1 large carrot cut into 3 or 4 pieces
1 onion unpeeled and quartered
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 teaspoon salt
1 teaspoon whole black peppercorns

Equipment

Instant Pot

Instructions

Place the turkey carcass or wings, celery, carrot, onion, bay leaves, thyme, rosemary, salt, and peppercorns into the Instant Pot. Add cold water up to the max fill line.
Secure the lid and set the Instant Pot to Manual (High) pressure for 45 minutes. When the cook time finishes, perform a manual pressure release, then carefully remove the lid.
Strain the stock through a fine-mesh strainer into a large bowl, discarding solids. Let the strained stock cool to room temperature before transferring to airtight containers for refrigeration or freezing.

Notes

Using a 6-quart Instant Pot produced roughly 2 quarts of finished stock in our test; yields may vary by pot size and amount of bones used.

Recipe yields approximately 10 servings; actual servings depend on your portion sizes.

Nutritional values are estimates for one serving using the listed ingredients. Actual values will vary by brands and specific ingredient amounts.

To calculate serving weight: prepare the recipe, weigh the finished recipe (excluding container), then divide by 10.

Nutrition Information

Number of total servings shown is approximate and will depend on your preferred portion sizes.

Nutritional values are general guidelines for one serving using the listed ingredients and may vary by brand or specific ingredient amounts.