Turkey Stock in a Pressure Cooker

Ingredients

• 1cooked turkey carcass and neck, coarsely chopped with a cleaver
• 1 mediumonion, quartered
• 1 headgarlic, halved
• 2celery stalks, chopped
• 1leek, sliced and rinsed
• 2carrots, chopped
• 1 teaspoonblack peppercorns
• 4fresh thyme sprigs
• to tasteother leftover fresh herbs, such as parsley
• 1bay leaf
• 2.4 litres (10 cups)cold water

Instructions

1. 1

   Load the cooker

   Put all the ingredients in the pressure cooker or Instant Pot and add cold water, stopping at the fill line. Cover, bring the cooker to high pressure and set the timer for 45 minutes.

2. 2

   Release pressure

   Turn off the heat and let the pressure fall naturally before taking off the lid.

3. 3

   Strain the stock

   Use tongs to lift out the carcass and other large bones so the stock is easier to pour. Strain the liquid through a fine-mesh sieve into a large bowl or container, then discard the solids.

4. 4

   Cool it quickly

   For quickest cooling, set the container of stock in an ice bath. Once cooled, cover it and put it in the refrigerator.

5. 5

   Chill and skim

   Refrigerate the stock overnight, then skim off and discard the fat that has risen to the surface.

What is turkey stock?

Turkey stock is a savoury liquid made by simmering bones with vegetables and aromatics, often to use as a base for soups, gravies and sauces. In American home cooking, making stock from the remains of a roast turkey is a useful way to get more from the bird.

This version uses a pressure cooker to extract flavour in a shorter cooking time. Onion, garlic, celery, leek, carrots and herbs give the turkey bones a rounded, aromatic backdrop.

Nutrition and macros by portion

The nutrition label shows one serving as written: 57 calories, 5g protein, 4g carbs, 3g fat.

The listed nutrition is per serving; the turkey bones contribute protein, while the vegetables and any residual turkey contribute small amounts of carbohydrate and fat. Use the stock as part of a meal with vegetables and a filling protein source, or pair a soup made with it with bread for a more substantial plate.

Start with the carcass

Turkey bones: Coarsely chopping the cooked carcass and neck helps them fit into the cooker. Keep the pieces manageable so they can be lifted out more easily after cooking.

Cold water: Add enough to cover the ingredients without exceeding the cooker’s fill line. The stated 2.4 litres is a guide; the appliance’s maximum fill mark takes priority.

Build flavour with vegetables

Aromatic base: Onion, garlic, celery, leek and carrots lend sweetness and savoury depth as they cook with the bones. Rinse the sliced leek well to remove any grit trapped between its layers.

Herbs and pepper: Thyme, a bay leaf, peppercorns and any leftover parsley or other fresh herbs add fragrance. Use leftover herbs as available rather than treating the list as a fixed mix.

Let the pressure release naturally

Natural release: Once the 45-minute timer is complete, switch off the heat and wait for the pressure to subside on its own. This is the method’s specified release step, so allow for the cooker to take additional time before opening.

Opening the lid: Do not remove it while the cooker is still pressurised. Follow your appliance’s instructions for confirming that pressure has fully released.

Strain for a clear liquid

Lift out the bones: Tongs make it easier to remove the large pieces before pouring. Handle them carefully, as they and the liquid will be hot.

Fine-mesh sieve: Pour the stock through a fine sieve into a heatproof bowl or container. The recipe discards all the solids, leaving the strained liquid to cool and store.

Cool, chill and skim

Ice bath: Cooling the stock promptly in an ice bath helps bring its temperature down before refrigeration. Use a stable container and keep water from the bath out of the stock.

Skimming: After an overnight chill, fat will have collected at the surface. Lift it off and discard it before using the stock.

Ways to use the stock

Soups and gravy: Use the stock as a savoury liquid for turkey soup or gravy, adjusting seasoning in the finished dish to taste. It can also replace some or all of the water in other savoury recipes.

Serving ideas: Pair a soup made with the stock with bread or a sandwich for a simple meal. For gravy, serve it alongside roast turkey and vegetables.

Recipe notes & tips

• Keep every ingredient below the pressure cooker’s fill line.
• Rinse the leek thoroughly after slicing to remove trapped grit.
• Let the pressure release naturally before opening the cooker.
• Use tongs to lift out the largest bones before pouring.
• Chill the stock in an ice bath before refrigerating it.
• Skim the firm fat from the chilled stock before using it.

Variations

• Parsley: Add leftover parsley along with the other fresh herbs for a different herbal note.
• Herb mix: Use whatever leftover fresh herbs you have in place of or alongside the thyme.
• Extra pepper: Add more peppercorns if you prefer a more peppery stock.
• Soup base: Use the strained stock as the liquid for a turkey and vegetable soup.
• Gravy base: Use the stock in place of some of the liquid in your usual gravy recipe.

Common mistakes to avoid

• Overfilling the cooker: Stop at the fill line so there is room for pressure cooking.
• Opening too soon: Wait until the pressure has subsided naturally before removing the lid.
• Skipping the sieve: Strain through a fine-mesh sieve to remove small solids.
• Pouring with bones in place: Lift out the large bones with tongs first to make pouring easier.
• Leaving it to cool slowly: Use an ice bath to cool the stock promptly before refrigeration.
• Skipping the skim: Remove the fat that rises during the overnight chill for a less fatty stock.

How to store

Cool the stock promptly in an ice bath, cover it and refrigerate. Keep it refrigerated for up to 3–4 days, or freeze it for up to 3 months; thaw frozen stock in the refrigerator and reheat until steaming hot.

Frequently asked questions