Best 4 Turkey Stock Instant Pot Recipes
Cooking a flavorful and nutritious turkey stock in an instant pot is a convenient and efficient way to make a versatile ingredient for various dishes. Whether you have leftover turkey bones or are looking to create a delicious base for soups, stews, and gravies, the instant pot provides a mess-free and time-saving method to extract rich flavors from turkey bones. This guide will provide step-by-step instructions, along with tips and tricks, to help you create a perfect turkey stock in your instant pot.
Here are our top 4 tried and tested recipes!
INSTANT POT® TURKEY STOCK
This turkey stock is simple to make and you only need a few ingredients. The end result will be that of a jelly like consistency and will make the richest, most flavorful pot of soup you've ever had.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 9h20m
Yield 10
Number Of Ingredients 5
Steps:
- Combine turkey carcass, onion, carrots, celery, and water in a multi-functional pressure cooker (such as an Instant Pot®. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 15 minutes.
- Pour liquid through a strainer and discard all solids. Refrigerate for 8 hours or overnight. Skim fat from the top and discard. Use stock within 3 days or freeze for up to 3 months.
Nutrition Facts : Calories 25.4 calories, Carbohydrate 3.2 g, Cholesterol 2.9 mg, Fat 1.1 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 29.3 mg, Sugar 1.5 g
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.
Provided by Food Network Kitchen
Time 1h30m
Yield 2 quarts
Number Of Ingredients 13
Steps:
- 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.
- 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.
INSTANT POT TURKEY GRAVY
An Instant Pot® guarantees deep flavor, from your turkey stock to an intense savory turkey gravy that you can make ahead.
Provided by Food Network Kitchen
Categories condiment
Time 1h55m
Yield 8 cups
Number Of Ingredients 17
Steps:
- Add the butter to a 6-quart Instant Pot® and set to saute on high (see Cook's Note). Melt the butter completely, then add the flour and whisk to combine until smooth. Continue cooking, whisking constantly, until the roux is the color of peanut butter, 5 to 8 minutes. Slowly whisk in the warmed stock and bring to a simmer, whisking, until smooth and thickened. Season with salt and pepper. Serve hot or cool down completely and store tightly covered in the fridge.
- When you're ready to serve, reheat the gravy over medium heat. If you have pan drippings from roasting a bird that you want to use, whisk them in when reheating the gravy. If the gravy is too thick, thin to the desired consistency with additional turkey stock.
- 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.
- 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.
INSTANT POT® TURKEY BONE BROTH
Turkey stock is made with very little seasonings and just a few ingredients. The finished product is like jelly and is perfect for deglazing skillets, making soup, steaming veggies, gravy, or cook your rice in it to add a burst of flavor.
Provided by Bren
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h55m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking oil. Break up the carcass and place on the baking sheet.
- Roast in the preheated oven for 20 minutes.
- Combine celery, carrot, onion, and vinegar in a multi-functional pressure cooker (such as Instant Pot®). Add the roasted turkey bones and any liquid. Add enough water to cover the bones but not beyond the maximum level mark. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, in short bursts, about 5 minutes. Unlock and remove the lid. Remove solids and discard.
- Strain stock through a fine-mesh strainer lined with a double layer of cheese cloth. Refrigerate; skim off the fat before using or freezing.
Nutrition Facts : Calories 17.6 calories, Carbohydrate 1.6 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 10.6 mg, Sugar 0.8 g
Tips:
- Use a variety of turkey bones: For a rich and flavorful stock, use a combination of turkey bones, such as the neck, back, wings, and carcass. You can also add giblets, if desired.
- Roast the bones before simmering: Roasting the bones before simmering adds depth of flavor to the stock. To roast the bones, place them on a baking sheet and roast in a preheated oven at 425°F for 30 minutes, or until browned.
- Use a large pot: You will need a large pot to hold all of the ingredients for the stock. A 6-quart or 8-quart pot is a good size.
- Add vegetables and herbs: Vegetables and herbs add flavor to the stock. Common vegetables used in turkey stock include carrots, celery, and onions. Common herbs include parsley, thyme, and bay leaves.
- Simmer the stock for several hours: The longer you simmer the stock, the more flavorful it will be. Simmer the stock for at least 2 hours, or up to 8 hours.
- Strain the stock: Once the stock has finished simmering, strain it through a fine-mesh sieve to remove the solids. You can also use a cheesecloth-lined colander to strain the stock.
- Store the stock: Turkey stock can be stored in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
Conclusion:
Turkey stock is a versatile ingredient that can be used in a variety of dishes, such as soups, stews, and sauces. It is also a great way to use up leftover turkey bones. By following these tips, you can make a delicious and flavorful turkey stock that will add depth of flavor to your favorite dishes.
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