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Canning jars full of bone broth with a napkin and a canning jar lid in the foreground

Instant Pot Turkey Bone Broth (Turkey Carcass Broth)

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5 from 2 reviews

  • Author: Mike Vrobel
  • Total Time: 1 hour 35 minutes
  • Yield: 12 cups of broth 1x


Instant Pot Turkey Bone Broth (Turkey Carcass Broth). What do I do with this leftover turkey carcass? Stock up! It’s time to make a big batch of turkey broth.


  • Carcass from 1 roasted turkey, with clinging meat on bones (From a 12- to 16- pound turkey)
  • 1 medium onion, peeled and halved
  • 1 stalk celery, broken into pieces
  • 1 carrot, scrubbed
  • 2 bay leaves
  • 1 teaspoon fine sea salt
  • 3 quarts of water (or to cover, or to the max fill line of the PC)


  1. Everything in the pot: Break up the turkey carcass so it fits below the max fill line of your Instant Pot or other pressure cooker. (Max fill is ⅔ of the way up the pot if you don't have a line). Add the onion, celery, carrot, bay leaves, and salt to the pressure cooker pot, then add water to cover by 1 inch, or to the max fill line on the pressure cooker. (About 3 quarts of water) 
  2. Pressure cook for 1 hour with a Natural Release: Cook on high pressure for 60 minutes in an electric or stovetop PC. (Use "Manual" or "Pressure Cook" or "Pressure Cook-Custom" mode in an Instant Pot.) Let the pressure come down naturally – at least 30 minutes. (It takes a long time for all that water to cool off. If you’re in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.)
  3. Strain and save the broth: Scoop the bones and vegetables out of the pot with a slotted spoon and discard. Strain the broth through a fine mesh strainer and discard the solids. Refrigerate the broth for up to 3 days, or freeze in 2-cup containers for up to 6 months.


Saving the broth: I freeze any broth I’m not going to use immediately in 2-cup and 4-cup containers, usually canning jars.

8-Quart Instant Pot: Add 4 quarts of water (or to the max fill line), and an extra onion, stalk of celery, and carrot.

If you want to defat the broth, refrigerate overnight. The fat will rise to the top and solidify into a fat cap. Lift the fat cap off of the broth and discard, and what's left is your defatted broth.

What do I use the broth for? See below for some Day-After-Thanksgiving soup suggestions.


6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker, but larger is better for this recipe. I recommend an 8-Quart Instant Pot.)

Fine Mesh Strainer

  • Prep Time: 5 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Building Blocks
  • Method: Pressure Cooker
  • Cuisine: American