What’s the one simple, make-ahead secret that separates a good Thanksgiving dinner from an absolutely unforgettable one? It’s a rich, deeply flavorful, and truly magnificent homemade turkey stock. And this incredible Instant Pot Turkey Stock recipe is your ultimate shortcut to creating that liquid gold in a fraction of the traditional time.
Forget simmering a pot on the stove for hours on end. This is your masterclass in using the magic of your pressure cooker to extract every last drop of savory goodness from simple, inexpensive turkey parts. This stock is the foundational ingredient that will transform your gravy from basic to breathtaking, and will add an incredible depth of flavor to your stuffing and soups. This is the recipe that will completely elevate your holiday cooking.
Table of Contents
Table of Contents
Recipe Overview: The Secret to the Best Thanksgiving Gravy
What makes this Instant Pot Turkey Stock so spectacular is its incredible efficiency and the superior quality of the final product. The high pressure of the Instant Pot is a game-changer for stock-making; it cooks at a higher temperature, which allows it to extract an incredible amount of flavor and body-rich collagen from the turkey bones in just 45 minutes—a process that would normally take 4-6 hours on the stovetop. By browning the turkey parts first, we build a deep, roasted, caramelized flavor that you simply cannot get from a store-bought broth.
| Metric | Time / Level |
| Total Time | 1 hour 30 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | Makes about 2 quarts |
The Essential Ingredients for “Liquid Gold”
This recipe uses a handful of simple, classic ingredients to create a stock with an unbelievably deep and complex flavor.
- The Turkey Parts (Wings & Neck): This is the absolute key to a rich, full-bodied stock.
- Why these parts?: Turkey wings and the neck are packed with bones, cartilage, and connective tissue. These are all incredibly rich in collagen. As the stock pressure cooks, this collagen breaks down into rich gelatin, which is the secret that gives a high-quality homemade stock its wonderful, full-bodied mouthfeel (it will literally jiggle like Jell-O when it’s chilled!).
- The Aromatics: We use a classic, savory blend to build the flavor foundation.
- Mirepoix: A simple base of carrot, celery, and onion provides a sweet, aromatic background.
- Garlic & Herbs: Whole, unpeeled cloves of garlic and classic poultry herbs like fresh sage, rosemary, and thyme, along with a bay leaf, add a wonderful, savory, and herbaceous depth.
- Whole Black Peppercorns: Using whole peppercorns instead of ground pepper infuses the stock with a gentle, peppery warmth without making it cloudy.
Step-by-Step to the Best Turkey Stock
This recipe is wonderfully simple. Your Instant Pot does almost all the hard work for you!
Step 1: Brown the Turkey Parts (The Most Important Flavor Step!)
First, set your 6- or 8-quart Instant Pot® to the high “Sauté” setting.
Add 2 tablespoons of canola oil to the pot. Once the oil is hot and shimmering, add your turkey wings and neck to the pot in a single layer. You will need to do this in batches to avoid overcrowding the pot.
Sear the turkey pieces for 3 to 5 minutes per side, until they are a deep, beautiful golden brown on all sides.
Pro Tip: Do not skip this step! This deep browning, known as the Maillard reaction, is a chemical reaction that creates hundreds of new, complex flavor compounds. It is the single most important step for creating a rich, dark, and deeply savory stock, rather than a pale, one-dimensional broth.
Once all the turkey pieces are browned, add them all back to the pot.
Step 2: Add the Aromatics and Pressure Cook
Add the garlic, celery, carrot, onion, sage leaves, bay leaves, rosemary, thyme, black peppercorns, 2 quarts of water, and 2 teaspoons of salt to the pot with the browned turkey pieces.
Follow the manufacturer’s guide for locking the lid and preparing to cook. Make sure the steam valve is in the “Sealing” position. Set the Instant Pot to pressure cook on high for 45 minutes.
Step 3: Strain and Defat Your Liquid Gold
After the 45-minute pressure-cook cycle is complete, carefully follow the manufacturer’s guide for a quick release of the pressure.
Once the pressure has been fully released, be careful of any remaining steam and unlock and remove the lid.
Carefully strain the hot stock through a fine-mesh strainer into a large bowl or another pot. Discard all the solids.
You will notice a layer of golden fat on the surface of your stock. You can skim this off with a large spoon, or for an even easier method, let the stock cool completely in the refrigerator. The fat will solidify on top and can be easily lifted off in one piece. This rendered turkey fat (schmaltz) is incredibly flavorful and can be saved to use for making your gravy roux or for roasting potatoes!
The Best Rich & Flavorful Instant Pot Turkey Stock
A rich and flavorful homemade turkey stock made quickly and easily in a 6-quart Instant Pot. The recipe builds a deep, roasted flavor by first browning turkey wings and a neck directly in the pot using the sauté function. A classic mirepoix of celery, carrot, and onion is added along with garlic and a bundle of fresh herbs like sage, rosemary, and thyme. The stock is then pressure-cooked for 45 minutes, resulting in a versatile base for gravies, soups, and stuffings.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes (includes browning and pressure time)
- Total Time: 1 hour 30 minutes
- Yield: Approximately 2 quarts 1x
- Category: Stock
- Method: Pressure Cooking, Searing
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 to 3 tablespoons canola oil
- 3 turkey wings (about 3 pounds), cut into 2 pieces each
- 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
Instructions
- Set a 6-quart Instant Pot® to the high sauté setting. Add 2 tablespoons of oil to the pot.
- Working in batches, brown the turkey pieces on all sides, about 3 to 5 minutes per side. Add more oil as needed.
- Return all the browned turkey pieces to the pot. Add the garlic, celery, carrot, onion, sage, bay leaves, rosemary, thyme, and peppercorns.
- Pour in 2 quarts of water and add 2 teaspoons of salt.
- Follow the manufacturer’s guide for locking the lid. Set to pressure cook on high for 45 minutes.
- After the pressure-cook cycle is complete, perform a quick pressure release according to the manufacturer’s guide.
- Carefully remove the lid and strain the stock through a fine-mesh strainer into a large bowl or container.
- Skim any fat off the top of the stock before using or storing.
Notes
- Special Equipment: A 6-quart Instant Pot® or other electric pressure cooker is required for this recipe.
- Browning the turkey parts before pressure cooking is a crucial step that develops a deep, roasted flavor in the final stock.
- This stock can be made ahead and refrigerated for several days or frozen for several months.
- The article references a ‘Cook’s Note’ that is not included in the provided text.
Nutrition
- Serving Size: 1 cup
- Calories: 80-120
- Sugar: 1-2 g
- Sodium: 500-700 mg
- Fat: 5-8 g
- Saturated Fat: 1-2 g
- Trans Fat: 0 g
- Carbohydrates: 2-4 g
- Fiber: <1 g
- Protein: 8-12 g
- Cholesterol: 25-40 mg
How to Use Your Homemade Stock
Your beautiful, homemade turkey stock is the secret ingredient that will elevate your entire holiday meal!
- The Best Thanksgiving Gravy: This is the number one use! A gravy made with this rich, homemade stock will be unbelievably flavorful.
- Moistening Stuffing: Use this stock instead of water or store-bought broth to moisten your bread stuffing for an extra layer of savory flavor.
- Flavorful Soups: This is the perfect base for any leftover turkey soup, like a classic turkey noodle or a wild rice soup.
Storage and Make-Ahead Tips
Homemade stock is the ultimate make-ahead kitchen staple.
- Make-Ahead: You can make this stock up to 5 days in advance of your holiday meal. Let it cool completely and store it in an airtight container or jars in the refrigerator.
- Freezing (Best Method!): This stock freezes beautifully. Let it cool completely, then pour it into freezer-safe containers, jars, or resealable freezer bags. Be sure to leave about an inch of headspace at the top for expansion. The stock will keep in the freezer for at least 6 months. You can also freeze it in ice cube trays for small, convenient portions.
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Creative Recipe Variations
This simple and classic recipe is a fantastic base for your own delicious and creative twists.
- Make it with a Leftover Turkey Carcass: Don’t throw away your Thanksgiving turkey carcass! After you have carved your roasted turkey, you can place the entire carcass and any leftover bones into your Instant Pot in place of the raw wings and neck. Because the carcass has already been roasted, you can skip the browning step. Proceed with the recipe as directed for a delicious roasted turkey stock.
- Make Chicken or Beef Stock: This same, simple Instant Pot method is perfect for making other types of stock. For chicken stock, use about 3-4 pounds of bony chicken parts like wings, backs, and feet. For beef stock, use about 3-4 pounds of beef shank, oxtails, or meaty soup bones.
- Add a Different Aromatic Profile: For a different flavor, you can add other classic stock vegetables like a leek or a parsnip. For an Asian-inspired stock, you could add a few slices of fresh ginger and a star anise.
Enjoy Your New Secret Weapon!
You’ve just created a truly special, foundational recipe that will completely transform your holiday cooking. This rich, savory, and full-bodied Instant Pot Turkey Stock is a testament to the incredible flavor you can create from simple, humble ingredients. It’s a rewarding and surprisingly easy recipe that will become your new secret weapon for the most delicious gravy you’ve ever made.
We hope you enjoy this taste of true, from-scratch cooking!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is ready to elevate their holiday cooking!
Frequently Asked Questions (FAQs)
Q1: Why is homemade stock so much better than the kind from a box or a can?
There are two main reasons. First, flavor. A homemade stock has a much deeper, richer, and more complex flavor because you are using real, browned bones and fresh vegetables. Second, body and texture. A homemade stock made from bony parts like necks and wings is rich in collagen, which breaks down into gelatin. This gives your stock a wonderful, full-bodied mouthfeel that you simply cannot get from a store-bought broth. Your homemade stock will actually jiggle like Jell-O when it is properly chilled!
Q2: Do I absolutely have to brown the turkey parts first?
While you can skip this step if you are extremely short on time, it is highly, highly recommended that you do not. The process of deeply browning the turkey parts in the hot pot is what creates the Maillard reaction. This is a chemical reaction that creates hundreds of new, complex, savory flavor compounds and gives your final stock a beautiful, rich, golden-brown color. A stock made with un-browned, boiled parts will be much paler and have a flatter, more one-dimensional flavor.
Q3: What is the difference between a “stock” and a “broth”?
Traditionally, a stock is made primarily from simmering bones and has a rich, full-bodied texture due to the gelatin that is extracted. A broth is typically made from simmering meat and is usually thinner but can be more flavorful on its own. However, in modern cooking, the two terms are often used interchangeably. This recipe creates a true, classic stock.
Q4: My homemade stock didn’t gel when it was cold in the refrigerator. What did I do wrong?
A jiggly, gelatinous stock is the sign of a perfect, collagen-rich result, but don’t worry if yours didn’t gel! It will still be incredibly flavorful and delicious. A lack of gelling usually means that either your ratio of water to bones was a little too high, or that the turkey parts you used were not as rich in collagen. For a guaranteed gel every time, you can even add a chicken or pig’s foot to the pot, as they are extremely rich in collagen.
Q5: Can I make this on the stovetop instead of in an Instant Pot?
Yes, absolutely! The Instant Pot is just a fantastic shortcut. To make this on the stovetop, simply follow all the browning and sautéing steps in a large stockpot or Dutch oven. Then, after you add the water and aromatics, bring the mixture to a boil, reduce the heat to the lowest possible setting to maintain a very gentle simmer, cover the pot partially, and let it simmer for at least 4 to 6 hours.