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.
