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 STOCK
Making homemade stocks has never been this easy! Save the turkey carcass from your holiday feasts and make rich Instant Pot Turkey Stock. Great as a soup base, and adds depth of flavors to dishes.
Provided by Amy + Jacky
Categories Stock
Time 2h15m
Number Of Ingredients 13
Steps:
- 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).
- Prepare Instant Pot: 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).
- Sauté Onion and Garlic: Add 1 tbsp (15ml) 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.
- 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 (3g) whole black peppercorn, all the herbs, and 2 bay leaves into the pressure cooker.
- 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.
- Pressure Cook Turkey Stock: Add all the roasted turkey bones and 9.5 cups (2.375L) cold water into the pressure cooker. If you are using apple cider vinegar, add in 1 tbsp (15ml). 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.
- Strain & Store 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.
Nutrition Facts : Calories 63 kcal, Carbohydrate 6 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 50 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
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
PRESSURE-COOKER TURKEY STOCK FOR GRAVY
This rich, quick-cooking stock is part of our over-the-top Thanksgiving turkey.
Provided by Nick Kindelsperger
Yield About 2 1/2 quarts
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Cut turkey backbone and breastbone into pieces. Place backbone and breastbone pieces, wing tips, neck, and giblets in a roasting pan. Sprinkle with milk powder, if using, and toss to coat. Roast, stirring once halfway through, until turkey pieces are dark golden brown, 40-50 minutes.
- Transfer turkey pieces to pressure cooker. Add carrot, onion, and 9 cups water. Seal pressure cooker according to manufacturer's instructions and cook on high pressure 1 1/2 hours. Manually release pressure and let cool 30 minutes.
- Pour turkey stock through a fine-mesh sieve into a large bowl, gently but firmly pressing on solids to extract as much liquid as possible. Discard solids.
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- Place all ingredients in the pressure cooker or instant pot and fill with cold water to the fill line. Cover and bring to high pressure, then set the timer for 45 minutes.
- Remove the carcass and other large bones with tongs to make pouring easier. Pour the stock through a fine mesh strainer into a large bowl or container. Discard everything but the liquid stock.
- Ideally, the stock is chilled immediately over an ice bath to rapidly cool it down before covering and placing in the refrigerator.
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- When the cook time ends, turn the pressure cooker off and use a natural pressure release. When the valve drops, carefully remove the lid.
- Allow the stock to cool slightly. Pour the stock through a fine-mesh strainer set over a very large bowl or pot. Discard the solids.
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