Best Instant Pot Turkey Stock Recipes

INSTANT POT TURKEY STOCK

Instant Pot Turkey Stock image

Make turkey stock in a fraction of the time in your Instant Pot®, then use it to make your Thanksgiving gravy ahead of time.

Provided by Food Network Kitchen

Time 1h30m

Yield 2 quarts

Number Of Ingredients 13

Ingredients

2 to 3 tablespoons canola oil
3 turkey wings (about 3 pounds) cut into 2 pieces at the drumette joint
1 turkey neck (or another turkey wing)
4 large cloves garlic, peeled
2 stalks celery, cut in half crosswise
1 medium carrot, cut in half crosswise
1/2 large onion
5 fresh sage leaves
3 bay leaves
2 small sprigs (or 1 large) fresh rosemary
2 sprigs fresh thyme
2 teaspoons black peppercorns
Kosher salt

Steps:

Preheat a 6-quart Instant Pot® using the saute setting on high (see Cook's Note). Add 2 tablespoons oil to the pot and brown your turkey pieces in batches, adding more oil as needed, until golden brown on all sides, 3 to 5 minutes per side. Add all the browned turkey pieces back to the pot along with the garlic, celery, carrot, onion, sage, bay leaves, rosemary, thyme, peppercorns, 2 quarts water and 2 teaspoons salt.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high 45 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Strain the stock through a fine mesh strainer and skim any fat off the top before using.

INSTANT POT® TURKEY STOCK

Instant Pot® Turkey Stock image

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.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 9h20m

Yield 10

Number Of Ingredients 5

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 29.3 mg, Sugar 1.5 g