clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A couple of jars of turkey broth, with an Instant Pot and onions and carrots and celery in the background

Instant Pot Turkey Giblet and Wing Broth

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Mike Vrobel
  • Total Time: 1 hour 50 minutes
  • Yield: 8 cups of broth 1x


Instant Pot Turkey Giblet and Wing Broth. How do I make turkey broth before Thanksgiving? I pressure cook the neck and giblets from my turkey, and add in some extra turkey wings.


  • 1 tablespoon vegetable oil
  • Turkey neck, heart, gizzard, butt (Do not use the liver)
  • 2 pounds turkey wings
  • 1 large onion, halved
  • 1 stalk celery, broken to fit in the pot
  • 1 large carrot, scrubbed
  • 8 cups water
  • 2 teaspoons fine sea salt
  • 2 bay leaves


  1. Brown the turkey giblets: Heat the vegetable oil in an Instant Pot set to sauté mode adjusted to high (medium-high heat in a stovetop pressure cooker). When the oil starts shimmering, add the turkey giblets - the neck, heart, gizzard, and butt. Cook without moving until browned on the bottom, about 3 minutes.
  2. Everything in the pot: Add the turkey wings, onion, celery, and carrot to the pot. Pour in the water, sprinkle in the salt, and float the bay leaves on top.
  3. Pressure cook for 60 minutes with a Natural Release: Lock the lid on the pot and cook at high pressure for 60 minutes. (That’s “Manual” or Pressure Cook mode in an Instant Pot.) Let the pressure come down naturally, about 40 minutes. (If you’re in a hurry, you can quick release any remaining pressure after 20 minutes.)
  4. Strain and save: Scoop out as much of the solids as you can with a slotted spoon and discard. (They’ve given their all to the broth - though I do occasionally save a wing as a chef’s treat.) Strain the broth through a fine mesh stainer - if you have a second inner pot, it is the perfect size to strain into. Use the broth immediately, or pour into 2 cup containers and refrigerate for up to 4 days, or freeze for up to 6 months.


  • Because of the long cooking time, these giblets are not really useable in gravy. I’m fine with that - I’ll make my gravy and just skip the giblets. If you want to use the giblets in gravy, cook the broth at high pressure for 30 minutes.
  • If you’re lucky enough to have a store that sells turkey necks, get extra necks instead of the wings. They work great, and are usually cheaper.
  • If you want to go with turkey drumsticks instead of the wings, that works too - but I like the higher ratio of bone and skin to meat that I get on the wings; it gives the broth more body. (That is, more gelatin - it comes from the connective tissue in the wings and the skin.)
  • Small batch: If you only need 4 cups of broth, you can go with the neck and giblets from a turkey. (Or 2 pounds of wings).
  • Large batch: Scale up to 12 cups of water by adding an extra onion and pound of wings. Scale up to 16 cups of water by doubling the recipe - but you’ll need an 8-quart Instant Pot. Also, sub in an extra pound of wings instead of doubling the giblets, unless you’re lucky enough to have two turkeys.


  • Prep Time: 5 minutes
  • Cook Time: 105 minutes
  • Category: Building Blocks
  • Method: Pressure Cooker
  • Cuisine: American