Instant Pot Turkey Stock

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.

Prep Time:
5 mins
Cook Time:
1 hrs
Additional Time:
8 hrs 15 mins
Total Time:
9 hrs 20 mins


  • 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


  1. 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.

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

  3. 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 (per serving)

25 Calories
1g Fat
3g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 25
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Cholesterol 3mg 1%
Sodium 29mg 1%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 1g
Vitamin C 2mg 12%
Calcium 21mg 2%
Iron 0mg 1%
Potassium 108mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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