Rich Instant Pot Turkey Stock Recipe for Flavorful Broth

Leftover turkey carcass makes an excellent Instant Pot turkey stock. This quick, flavorful stock is perfect for soups, stews, rice dishes, or any recipe that calls for stock or broth.

A jar of homemade turkey stock on a plate with herbs and peppercorns, with an instant pot in the background.

This recipe is ideal for using the carcass and bones after a roast or Thanksgiving turkey. It’s straightforward, saves food from going to waste, and yields a rich, gelatinous stock when prepared correctly.

Why make turkey stock in the Instant Pot?

Easy prep – wash, peel and chop the vegetables and you’re ready to go.
Simple method – anyone can make this using an electric pressure cooker.
Dump-and-go – add all ingredients to the pot, seal and set the timer.
Versatile – adjust herbs or add more bones to vary the flavor.
Freezer friendly – make a big batch and freeze portions for later use.
No preservatives – homemade stock is free from artificial additives.

If you don’t have a turkey carcass, chicken carcass works well too and produces a similar result in less time. Using the full list of ingredients and following the cooking time produces a nicely gelatinous, flavorful stock.

Chopped vegetables (celery, carrots, onion) and herbs (rosemary, bay leaves) on a wooden cutting board.

Turkey leftovers for making pressure cooker turkey stock.

Julia holding fresh herbs and garlic over a pot filled with chopped carrots, celery, and other vegetables.

How to make turkey stock in the Instant Pot

Begin by peeling the onion and garlic. Wash and peel the celery and carrots, then cut the vegetables (except the garlic) into large chunks.

Place the carcass and bones into the inner pot. Add the chopped vegetables, garlic, herbs, peppercorns, lemon juice, bay leaves and water. Stir to combine, then secure the lid and lock it into position.

Set the Instant Pot to pressure cook on high for 90 minutes. After cooking, allow the pressure to release naturally for best results. The pot will keep the stock warm for a few hours if you don’t open it immediately.

Once strained, the stock can be used right away for turkey noodle soup, risotto, stews, or any recipe that calls for a rich poultry stock.

Turkey stock in an open pressure cooker with carrots, celery, onions and herbs.

Top tips

Remove any remaining meat from the carcass before making stock and save it for sandwiches or pasta.
The stock will thicken and become gelatinous once chilled—that’s a sign of good collagen extraction from the bones.
Cool the stock completely before freezing. Use freezer-safe containers or jars and leave space for expansion.
Substitute rosemary with fresh thyme or flat-leaf parsley if preferred.
Two quarts (about 2 liters) of water fills the 10-cup mark in a 6-quart Instant Pot and works well for this recipe.
A carcass weighing about 1–1.2 pounds (approximately 550 g of bones) is plenty for a 6-quart pot.
You can also make this in a slow cooker—cook on low for at least 12 hours for a deep flavor.

A large jar filled with clear, golden turkey stock with herbs and vegetables in the background.

Stock or broth?

Stock – made primarily from bones; typically thicker and richer because of the gelatin released during cooking.
Broth – made from meat and often lighter, though bones may be included.

Both are useful in the kitchen and can often be used interchangeably depending on the desired richness of the final dish.

If you try this recipe, please share your experience in the comments section of the original post.

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Instant Pot Turkey Stock

Leftover turkey carcass makes a perfect Instant Pot turkey stock. This quick, flavorful stock is ideal for soups, stews, rice or any recipe that calls for stock or broth.

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Servings: 2 quarts (2 liters)

Author: Julia

Ingredients

1.2 pound turkey carcass + bones, meat removed (about 550 g)
1 onion
4 garlic cloves
2 celery ribs
3 carrots
1 rosemary sprig
6 whole peppercorns
1 lemon wedge (juice only)
2 quarts water (2 liters)
2 bay leaves
2 tablespoons salt (optional)

Equipment

6-quart Instant Pot (or similar electric pressure cooker)

Instructions

Place the carcass and bones into the Instant Pot.
Peel and quarter the onion, peel the garlic, and chop the celery and carrots into large chunks. Add all vegetables to the pot along with peppercorns, rosemary, lemon juice and bay leaves. Stir, but hold off on the salt until after cooking if preferred.
Lock the lid and set the steam vent to SEALING. Select Manual (High Pressure) and set the time to 90 minutes.
Allow the pressure to release naturally before opening the lid for best clarity and flavor.
Strain the stock, discard solids, and season with salt to taste if desired.

Notes

This amount of bones is typical from a roughly 9 lb (4 kg) turkey.
Parsley or thyme are good alternatives to rosemary.
2 quarts = 8 cups of water.
Salt is optional; I stirred in about 2 tablespoons after cooking for a well-seasoned stock.
The recipe is developed for a 6-quart Instant Pot; adjust quantities for different pot sizes.
Allow extra time for the pot to come to pressure (about 10–20 minutes depending on your model) and for natural pressure release.
Store in the fridge for 2–3 days or freeze for longer storage.