Author: Denise Barlow

Turkey Broth

from Denise Bartus, Office Manager

When you are done with your holiday turkey, save the carcass.  Here’s an easy way to make turkey broth in an insta-pot.

Recipe by Pressure Cook Recipes at 

Prep15 mins

Cook2 hrs

Servings – 10 cups


  • 2½ pounds or more roasted turkey bones
  • 3 tablespoons olive oil, divided
  • 10 cups cold water
  • 2 medium onions, diced (keep the outer layers)
  • 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


  1. Optional Flavor Enhancing Step: Toss turkey bones & carcasses with 2 tbsp olive oil. Roast them in a preheated 450°F oven until browned (about 30 – 45 minutes).
  2. Prepare Pressure Cooker: While the bones are roasting in the oven, heat up your pressure cooker (Instant Pot users: press Sauté button and click Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  3. Sauté Onion and Garlic: Add 1 tbsp of olive oil. Then, add diced onion in the pressure cooker. Sauté for roughly a minute until soften. Add minced garlic and sauté for another 30 seconds until fragrant.
  4. Sauté Celery and Carrot: 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.
  5. 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.
  6. Pressure Cook the Turkey Stock: Add all the roasted turkey bones and 9.5 cups cold water into the pressure cooker. If you are using apple cider vinegar, add in 1 tbsp. Close lid and pressure cook 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.
  7. 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.


Storage Duration: keep in the fridge for 3 to 5 days; freeze for up to 6 months.