Instant Pot Turkey Stock

Make turkey stock in a fraction of the time in your Instant Pot®, then use it to make your Thanksgiving gravy ahead of time.
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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 35 min
  • Yield: 2 quarts
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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


Special equipment:
a 6- or 8- quart Instant Pot® multi-cooker
  1. 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.
  2. 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.