Name: Instant Pot Turkey Stock
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 2 quarts
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

Directions

Watch how to make this recipe.

Special equipment:

a 6- or 8- quart Instant Pot® multi-cooker

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.

Cook’s Note

Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.

Instant Pot Turkey Stock

Ingredients

Directions

Special equipment:

Cook’s Note

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