Turkey stock in a jar.

Instant Pot Turkey Stock

Learn how to make Instant Pot Turkey Stock from the carcass leftover from roasting the bird. Perfect for making soups or to freeze for later!

Course Soup
Cuisine American
Keyword Instant Pot stock
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 30 kcal
Author Anna


  • 1 roasted turkey carcass
  • 3 carrots
  • 3 celery stalks with leaves
  • 6 garlic cloves
  • 1 medium yellow onion
  • 1 teaspoon whole peppercorns
  • 2 teaspoons sea salt
  • 2 sprigs thyme
  • 2 Bay leaves
  • 4 sage leaves
  • 6 cups water
US Customary - Metric


  1. Check if the insert is in your Instant Pot.
  2. Place turkey carcass in your IP. You may have to break it to make it fit.
  3. Add veggies, herbs, seasoning and water.
  4. Close the lid and set the valve to sealing position. Newer models do it on their own.
  5. Press “manual” button and adjust the timer to 35 minutes. Make sure the IP is set to cook on high pressure. The Instant Pot will beep and start building up pressure. This can take about 12 minutes.
  6. Once the cooking cycle is done, press “cancel/off” and wait 5 minutes. Then release pressure by switching the valve to venting.
  7. Carefully open the lid away from your face.
  8. Remove the carcass and discard it.
  9. Set a fine-mesh strainer over a large bowl. Strain the stock and discard veggies and herbs.
  10. Cool the stock completely. Scoop out any grease that may be floating at the top.
  11. Pour the stock into containers. Store in the fridge for up to 1 week or freeze for up to 3 months.

Recipe Notes

Nutrition Facts
Instant Pot Turkey Stock
Amount Per Serving
Calories 30 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 825mg36%
Potassium 198mg6%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 5201IU104%
Vitamin C 5mg6%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.