Use the leftover turkey bones from Thanksgiving dinner in this easy Instant Pot Turkey Stock recipe! It’s naturally gluten free & whole 30 approved! Use the stock to make a scrumptious soup, risotto or gravy!

Mason jar of homemade instant pot turkey stock on marble tray with sprigs of fresh thyme and sage

As soon as you carve up the Thanksgiving turkey, don’t throw out the bones and carcass! Instead, throw them straight into an Instant Pot with celery, carrots, onions, garlic and water to make a delicious homemade turkey stock!

It’s honestly that simple and you’ll be so happy you took the extra 5 minutes to toss this turkey stock together, because then you’ll have it on hand to make a seriously delicious Instant Pot Turkey Soup with Stuffing Dumplings!

Instant pot turkey stock in mason jars on marble tray with fresh thyme and sage leaves

How do you make homemade turkey stock?

Place onions, carrots, celery and garlic in a pressure cooker. Add the turkey carcass and bones, fill with water to the 10 cup line. Place a lid on the pressure cooker and seal. Pressure cook on high for 1 hour.

Allow the pressure cooker to release pressure naturally for 20-30 minutes. Remove the lid and pour the turkey stock through a large fine mesh strainer.

Allow the turkey stock to cool, then transfer to mason jars or other storage containers.

How long do you cook turkey bones for stock?

On the stove, or in a slow cooker, you want to cook the turkey bones for 3- 6 hours, whereas in an Instant Pot, it only takes 1 hour to cook turkey bones for a delicious stock!

What’s the difference between turkey broth and turkey stock?

Turkey broth is made with the meat of the turkey, whereas turkey stock is made with the bones of the turkey.

Turkey stock is generally cooked without seasonings, because the bones will flavor the stock. Additional salt, pepper or seasonings can be added after the stock is cooked. Turkey broth is generally cooked with herbs and seasonings.

How to store turkey broth?

I like to store it in 8 oz or 16 oz mason jars, so that anytime I need one cup or two cups of broth, it’s already measured out for me!

How long is turkey broth good in the fridge?

Homemade turkey broth will stay good in the refrigerator for 3 days.

How long can turkey broth be frozen?

Turkey broth can be frozen for up to 4 months.

Instant pot turkey stock in 16 oz mason jars on marble tray with red spatula and fresh thyme and sage leaves

Wondering what to cook with turkey stock? Turkey stock can be used in everything from risotto to soup and stuffing to gravy. It can also be used in place of chicken broth in several recipes.

Try this Instant Pot Turkey Stock in these 10 recipes:

  1. Butternut Squash Risotto
  2. Loaded Baked Potato Gnocchi
  3. Healthy Greek Turkey Soup
  4. Gluten Free Sweet Potato Stuffing
  5. 30 Minute Sweet Potato Soup
  6. Sausage Stuffing Balls
  7. Slow Cooker Cheesy Turkey Taco Soup
  8. Everything Bagel Stuffing
  9. Mushroom Blue Cheese Gravy
  10. Kale Turkey Soup

Instant pot turkey stock in mason jar on marble tray with fresh herbs and red spatula

Don’t forget to pin this Instant Pot Turkey Stock recipe for later and when you make it, be sure to share a pic on Instagram and tag me @WhitneyBond or use the hashtag #WBRecipes!

Overhead shot of instant pot turkey stock in mason jar on marble tray with sprigs of fresh thyme and sage
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Instant Pot Turkey Stock

Use the leftover turkey bones from Thanksgiving dinner in this easy Instant Pot Turkey Stock recipe, then use the stock to make a scrumptious soup!
Servings: 8 cups stock
Prep Time: 5 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 35 mins
Author: Whitney Bond
Course: Side Dish, Soup
Cuisine: American

Ingredients

  • 1 cup onion, large dice
  • 1 cup celery, cut into 3 inch pieces
  • 1 cup carrots, cut into 3 inch pieces
  • 2 cloves garlic
  • leftover turkey carcass
  • 8-10 cups water

Instructions

  • Add the onion, celery, carrots and garlic to an Instant Pot with the leftover turkey carcass.
  • Add enough water to hit the 10 cup line in the Instant Pot.
  • Place the lid on the Instant Pot and set to sealing.
  • Set the manual timer to high for 60 minutes.
  • After cooking, allow 20-30 minutes for the pressure cooker to naturally release the pressure, then remove the lid and pour the stock through a fine mesh strainer.
  • Allow the stock to cool, then transfer to mason jars or plastic containers for storage.
  • Store in the refrigerator for 3 days or in the freezer for up to 4 months.

Nutrition Facts

Calories 103kcal (5%)Carbohydrates 12g (4%)Protein 6g (12%)Fat 3g (5%)Saturated Fat 1g (5%)Cholesterol 7mg (2%)Sodium 373mg (16%)Potassium 362mg (10%)Fiber 1g (4%)Sugar 6g (7%)Vitamin A 2737mg (55%)Vitamin C 4mg (5%)Calcium 31mg (3%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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