Instant Pot Turkey Stock (Pressure Cooker Version)
There is a certain kind of quiet comfort that settles in the kitchen the day after a turkey cook. The carving board might still hold a hint of yesterday’s celebration, and the house carries that familiar warmth of roasted poultry and good company. Moments like these have always reminded me why I save the backbone, the neck, and the wing tips whenever I spatchcock a bird. Those pieces hold flavor, memory, and the potential for something truly nourishing.
Turning these leftovers into stock has been part of my cooking rhythm since the earliest days of learning barbecue. Nothing was ever wasted, and the best meals often grew from what others might throw away. This Instant Pot version keeps that tradition alive while embracing a more modern pace. As the vegetables soften and take on a bit of browning, they bring a gentle sweetness that sets the tone for everything that follows. The pressure cooking deepens the aroma, drawing out the richness from the bones, and the slow natural release allows the flavors to settle into a warm, golden broth. It is a simple act with meaningful results, extending the joy of a good cookout or holiday meal well beyond the day it was served.
Pressure-Cooker Turkey Stock (Instant Pot Version)
4 Quarts
15 minutes
3 hours
18
American
Soup
Before Revolution Barbecue ever existed, stock making was one of the first ways I learned to stretch flavors and make the most of a good cook. Over time, I discovered that adding the right seasoning could elevate the entire pot. A spoonful of Revolution Barbecue Texas Beef BBQ Rub gives this Instant Pot version a quiet but meaningful depth, adding pepper, garlic, and savory warmth that blend naturally with the turkey and vegetables.
The softened vegetables bring gentle sweetness, the turkey bones offer richness, and the seasoning ties everything together into one balanced broth. Pressure cooking concentrates these flavors, and the slow natural release gives them time to come together without rushing. When the lid finally opens, the aroma has that familiar comfort that lets you know this stock will bring life to soups, gravies, casseroles, and everyday cooking. It is a small, rewarding ritual that turns leftover turkey pieces into something flavorful and useful for days to come.
Ingredients
- Backbone, wings, and neck from 1 turkey, split to expose the marrow
- 1/2 white onion, cubed
- 3 garlic cloves, smashed
- 2 carrots, washed and rough chopped
- 2 celery stalks, rough chopped
- 1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
- 1 tablespoon neutral oil
- 16 cups filtered water (do not exceed the Maximum Fill line of your Instant Pot)
- 2 bay leaves
Directions
- Sauté the vegetables: Set the Instant Pot to Sauté mode. Add the neutral oil, then add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and develop light browning.
- Add remaining ingredients: Add the turkey backbone, wings, and neck. Sprinkle in the Revolution Barbecue Texas Beef BBQ Rub, then add the filtered water and bay leaves. Ensure the liquid stays below the Instant Pot Maximum Fill line.
- Seal and pressure cook: Secure the lid, set the valve to the sealed position, and cook on High Pressure for 90 minutes.
- Allow natural pressure release: When the cooking cycle ends, turn off the Instant Pot and allow the pressure to release naturally. This may take up to 1 hour depending on your model. Do not use the quick release.
- Strain the stock: Carefully open the lid. Remove large solids with tongs, then pour the stock through a fine mesh strainer into a large heat safe container.
- Cool and store: Allow the stock to cool at room temperature. Refrigerate until fully chilled, then skim any solidified fat from the top if desired. Store refrigerated for several days or freeze for longer keeping.
