Instant Pot Turkey Stock

Ingredients:

  • 2½ pounds or more turkey legs, wings or necks

  • 1 tablespoon olive oil, divided

  • 10 cups cold water

  • 2 medium onions, diced

  • 3 celery stalks, diced

  • 3 carrots, diced

  • 6 garlic cloves, minced

  • 2 bay leaves

  • 1 teaspoon whole black peppercorn

  • A pinch of dried rosemary

  • A pinch of dried sage

  • A pinch of dried thyme

  • Optional: 1 tablespoon apple cider vinegar

Preparation:

  1. Press Sauté button and wait until indicator says “HOT”.  Add 1 tbsp of olive oil. Add diced onion and sauté for roughly a minute until soft. Add minced garlic and sauté for another 30 seconds until fragrant.

  2. Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 10 minutes). At the 5 minutes mark, add in 1 tsp. whole black peppercorn, all the herbs, and 2 bay leaves into the pressure cooker.

  3. Deglaze: Add ½ cup cold water in the pressure cooker and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.

  4. Pressure Cook the Turkey Stock: Add all the turkey pieces and 9.5 cups cold water into the pressure cooker. If you are using apple cider vinegar, add in 1 tbsp. Close lid and press Broth button at High Pressure for 45 - 60 minutes + Natural Release. Open the lid carefully. Full Natural release will take roughly 1 hour. You can do a 30 minutes natural release if you like.

  5. Strain & Store the Turkey Stock: Strain turkey stock through a fine-mesh strainer. Let it cool to room temperature and refrigerate overnight. Skim off the layer of fat on the surface of the stock.