Stop using store-bought stock and make this Instant Pot Turkey Stock instead!
Yummy fragrant healthy turkey stock rich in nutrients and easy to make using your pressure cooker.
Great way to use the the leftover turkey bones from Thanksgiving dinner.
Table of Contents
Why use an Instant Pot?
With an Instant Pot, you can avoid the long periods of stewing stock on the oven. Get homemade stock in only 55 minutes instead of a few hours using other methods.
Also, there's no compelling reason to stress overflow or to continually skim off.
The subsequent stock is just as rich and heavenly.
Instant Pot Turkey Stock Recipe Video
How to use?
This Instant Pot Stock is an important ingredient in many recipes. Utilize your stock to make wonderful dishes such as:
How can I store it?
Store your cooled stock in the cooler for as long as three days.
Or then again freeze it for as long as a half year.
For simple use, freeze the stock in 1-cup holders or plastic cups to use depending on the situation.
What can I use for seasoning?
You can change up the kinds of your turkey stock as indicated by how you'll utilize it.
Here are some tasty ingredients to throw into your Instant Pot for more sustenance and flavor:
Hot chili peppers
Thyme, rosemary, or parsley
How to make Instant Pot Turkey Stock
Gather the five magical ingredients.
Dump in all the ingredients, first the Turkey Carcass.
Now previously chopped celery.
Add a teaspoon of salt.
Add a teaspoon of black pepper.
Now add ten cups of water and cover the pot.
Set the pot to High Pressure for 50 minutes.
Do a Quick Release.
Open the lid and pour into a bowl through a fine-mesh strainer.
Place in the refrigerator or in the freezer.
After a while, you can skim fat from the surface of the bowl as well.
Instant Pot Stock Recipes
Instant Pot Chicken Broth
Instant Pot Turkey Stock
- 1 turkey carcass mostly meat removed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 stalks celery including leaves
- 10 cups water
- Dump all the ingredients in the Instant Pot.
- Close the lid and cook on high pressure for 50 minutes.
- When cooking time is complete, do a quick pressure release.
- Strain the stock through a fine mesh strainer.
- Refrigerate or Freeze for later use 🙂