Turkey Broth: Savoury Bone Stock
Traditional stocks simmer on a stove for many hours to break down connective tissues. This turkey broth instant pot method uses high pressure to accelerate that process, reducing the active cook time to 30 minutes. You save hours of energy and time without sacrificing the depth of the liquid. The sealed environment keeps the aromatics concentrated, ensuring no flavour evaporates during the process.
You will produce a rich, silkier broth with a high gelatin content. Add 30 ml apple-cider vinegar at the start to help draw more collagen from the bones. Allow the pressure to release naturally for 30 minutes after cooking. This gentle release is the critical step that prevents the liquid from boiling violently, which keeps the broth clear and ensures the maximum amount of flavour is extracted from the carcass.
Turkey Broth: Savoury Bone Stock
Recipe cardIngredients
Watch how it's made
Instructions
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Load the pot
Place the turkey carcass in the Instant Pot. Pour in 2500 ml of water. Ensure the liquid does not exceed the maximum-fill line to prevent overflow during cooking.
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Add aromatics
Add the quartered onion, chopped carrots, and celery. Stir in the bay leaf, peppercorns, apple-cider vinegar, and sea salt. These ingredients provide the savoury depth for the broth.
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Pressure cook
Seal the Instant Pot lid and set the valve to "Sealing". Programme high-pressure cooking for 30 minutes. The pressure forces water into the bones to extract maximum flavour.
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Release pressure
Allow the pressure to release naturally for 30 minutes. You must avoid a quick release to prevent the broth from boiling over. This gentle release helps extract the collagen from the bones.
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Strain the liquid
Open the lid carefully once the pressure has dropped. Strain the liquid through a fine-mesh strainer or cheesecloth into a heat-proof jug. Discard the spent solids.
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Chill and skim
Cool the broth to room temperature, then refrigerate for at least 1 hour. A thick layer of fat will rise and solidify on the surface. Skim this layer off with a spoon to ensure a clean, lean finish.
Too much fat can make your broth feel greasy on the palate. If the surface remains oily after the first chill, refrigerate the liquid for 24 hours. This gives the lipids more time to fully solidify, allowing you to skim them off completely for a clearer result.
How it differs from the traditional method
Pressure cooking extracts collagen rapidly, reducing cook time from hours to 30 minutes. The result is a rich liquid with a deep colour. Use a stovetop simmer if you prefer a clearer, lighter broth without the intensity produced by high-pressure extraction of the marrow and connective tissues.
Storing and reheating
Keep refrigerated broth for up to 4 days. Store in airtight containers or silicone freezer bags for up to 3 months in the freezer. Never leave the broth at room temperature for more than 2 hours. Reheat gently on the hob or in a microwave until steaming.
Nutrition per serving
- Calories
- 45
- Protein
- 6.2 g
- Carbs
- 2.1 g
- Fat
- 1.5 g
- Fiber
- 0.4 g
- Sugar
- 0.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What is the difference between turkey broth and turkey stock?
Broth is made from simmering meat and vegetables, while stock focuses on bones. This recipe creates a hybrid that shares characteristics of both, using the carcass for body and vegetables for a savoury aromatic base.
How long to pressure can turkey broth?
Cook the broth for 30 minutes on high pressure. This specific duration ensures the collagen breaks down into gelatin without overcooking the vegetables, which would otherwise turn the liquid cloudy or bitter.
How to make turkey broth in an Instant Pot?
Combine the carcass, water, and aromatics in the pot. Seal the lid and cook on high pressure for 30 minutes. Allow the pressure to release naturally for 30 minutes to preserve the clarity and flavour of the broth.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
