Instant Pot Turkey Stock

Learn how to make a quick, easy and flavoursome basic turkey stock recipe made from roasted turkey neck bones and a leftover turkey carcass. This recipe is instant pot friendly which saves a ton of time and doesn't compromise the flavour.

Course Extras

Cuisine American

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings jar

Calories 259kcal

Author Charla

Ingredients

3 lb turkey bones (910g) carcass, neck bones etc...
2 tablespoon olive oil (28g)
2 medium onions chopped
4 whole garlic cloves
2 celery stalks chopped
2 large carrots chopped
10 cups water (2.37 litres)
1 tablespoon apple cidar vinegar (15g)
6 sprigs of thyme
6 sprigs of parsley
1 teaspoon black peppercorns (4.5g)
2 bay leaves

Instructions

To boil the turkey bones

Preheat the oven at 200C/400F or gas mark 6.
Line a roasting pan with parchment paper and set aside.
Add the neck bones and carcass to a large pot with water and bring to the boil for 10 minutes.
This is an optional step but helps to yield clear stock.Drain the water through a colander then blot them dry.

Roasting the bones

.Lay out the turkey neck bones and carcass on the roasting pan.
Roast the bones for roughly 20-30 minutes or until brown.

To make the turkey stock

While the bones are roasting switch your instant pot on and select the "saute" button and wait for it to display "hot" before adding your olive oil, onion and garlic then proceed to saute until soft and translucent for one minute.
Quickly add the celery and carrots then press the "cancel" button and continue to cook the vegetables for 2-3 minutes with the residual heat.
Add the apple cidar vinegar, sprigs of thyme, parsley, black peppercorns and bay leaves.
Add the carcass and neck bones along with the water.
Place the lid on and flick the knob to "sealling" then set to pressure cook on high and adjust +/- to 45 minutes.
Once the cooking time is over do a natural release (this should take 10-15 minutes).
Remove the IP lid and then use a fine mesh strainer to strain the stock.
Pour the stock into mason jars or make ice cubes.Use accordingly.

Notes

You can fast track the process by setting the stock to cook for 30 minutes with a quick release instead.
Make sure to wash the bones off before blanching them as this will get rid of all the bad stuff. I rinsed mine with lime/vinegar first as that is my Caribbean custom, if you don't do this in your culture then omit this step.
You should get roughly 3 mason jars of stock in total.
Don't use too much black pepper as this is likely to ruin the taste of the stock.
If you plan on freezing your stock make sure to use plastic/freezer friendly containers.
Alternatively, you can store the stock in mason jars and refrigerate for up to 3 days.
The shelf life for the stock is 3-6 months when frozen.
You may want to store this stock in an ice cube tray.

Nutrition