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.
PRESSURE COOKER BONE BROTH OR CHICKEN STOCK
The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture. They can be used interchangeably in recipes. Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories cookbook exclusive, soups and stews
Time 1h
Yield 3 quarts
Number Of Ingredients 13
Steps:
- If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
- Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn't come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you'll know you've cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn't happened, cook it on high pressure for another 30 minutes and check it again.
- Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 52 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 147 milligrams, Sugar 0 grams
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
TURKEY STOCK (PRESSURE COOKER)
This is the stock portion of a recipe for "Turkey Carcass Soup" from Miss Vickie's Big Book of Pressure Cooker Recipes. I've recently become a pressure cooker fanatic and this is a great cookbook. Made this stock while cleaning up the kitchen after Thanksgiving and chilled overnight. The next day I skimmed the fat and made recipe #115086. Delicious! This has no added salt so be sure to add some, if desired, when using in other recipes. I use an 8 quart Fagor Duo pressure cooker. The amount of stock will depend on the amount of water you add. I got about 3 quarts.
Provided by LonghornMama
Categories Stocks
Time 45m
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Wrap the carcass in a clean dampened towel and pound with a meat mallet to break apart bones. (I just jammed mine in the pressure cooker).
- Place all ingredients in a large pressure cooker and cover with water. Lock lid in place. Bring to 15 psi over high heat. Immediately reduce heat to lowest possible setting to stabilize and maintain pressure. Cook for 35 minutes.
- Use the natural release method to depressurize (remove pot from heat, wait for pressure to drop before opening lid). Strain stock, discard the vegetables. Pick meat off bones, if desired, and reserve for another use. Use stock right away or chill overnight and skim fat off top before using or freezing.
Nutrition Facts : Calories 38.7, Fat 0.2, Sodium 51.2, Carbohydrate 8.8, Fiber 2.2, Sugar 4, Protein 1.1
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.
More about "turkey stock pressure cooker recipes"
TURKEY STOCK IN A PRESSURE COOKER - SALT PEPPER SKILLET
From saltpepperskillet.com
5/5 (1)Total Time 1 hrCategory SoupCalories 57 per serving
- 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.
INSTANT POT TURKEY STOCK RECIPE | PRESSURE COOKING TODAY
From pressurecookingtoday.com
4.3/5 (57)Total Time 1 hr 30 minsCategory SoupCalories 18 per serving
- Put all of the ingredients in the pressure cooking pot. Select High Pressure and a 30 minute cook time.
- 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.
INSTANT POT TURKEY STOCK (PRESSURE COOKER) | AMY + JACKY
From pressurecookrecipes.com
5/5 (11)Total Time 2 hrs 15 minsCategory StockCalories 63 per serving
10 BEST PRESSURE COOKER TURKEY RECIPES | YUMMLY
From yummly.com
PRESSURE COOKER TURKEY STOCK RECIPE | GOOP
From goop.com
INSTANT POT TURKEY STOCK RECIPE - PRESSURE COOKER TURKEY …
From happyfoodstube.com
PRESSURE COOKER TURKEY BREAST - BETTER HOMES & GARDENS
From bhg.com
PRESSURE COOKER TURKEY STOCK - THE TASTE OF KOSHER
From thetasteofkosher.com
5/5 (1)Category Dairy Free Recipes For Thanksgiving LeftoversCuisine AmericanTotal Time 3 hrs 25 mins
PRESSURE COOKER TURKEY ONE POT MEAL | TESTED BY AMY + JACKY
From pressurecookrecipes.com
HOW TO MAKE THE BEST TURKEY BONE BROTH IN THE NINJA FOODI - JUST …
From justthewoods.com
PRESSURE COOKER CHICKEN STOCK RECIPE - SERIOUS EATS
From seriouseats.com
TOP 50 FROZEN TURKEY IN PRESSURE COOKER RECIPES
From maraineymovie.firesidegrillandbar.com
TOP 49 PRESSURE COOKER TURKEY TIME RECIPES
From okeefe.jodymaroni.com
HOW TO MAKE TURKEY STOCK - SIMPLY RECIPES
From simplyrecipes.com
TOP 44 COOK TURKEY IN PRESSURE COOKER RECIPES
From laurent490.dixiesewing.com
TOP 47 FROZEN TURKEY BREAST IN PRESSURE COOKER RECIPES
From sunbathepark.coolfire25.com
TOP 48 TURKEY CARCASS SOUP PRESSURE COOKER RECIPES
From exnavalcadet.qualitypoolsboulder.com
TOP 45 PRESSURE COOKER TURKEY TIME RECIPES
From harimauappupdate.jodymaroni.com
TOP 43 TURKEY GIZZARD RECIPE PRESSURE COOKER RECIPES
From mlarakewong.jodymaroni.com
TOP 45 PRESSURE COOKER SMOKED TURKEY LEGS RECIPES
From exnavalcadet.qualitypoolsboulder.com
PRESTIEGE PRESSURE COOKER RECIPE BOOKLET
From hippressurecooking.com
PRESSURE COOKER TURKEY BREAST · EASY FAMILY RECIPES
From easyfamilyrecipes.com
TOP 42 FROZEN TURKEY IN PRESSURE COOKER RECIPES
From sunbathepark.coolfire25.com
CANNING TURKEY STOCK - HEALTHY CANNING
From healthycanning.com
TOP 41 ELECTRIC PRESSURE COOKER TURKEY WINGS RECIPES
From mlarakewong.jodymaroni.com
INSTANT POT TURKEY BONE BROTH (TURKEY CARCASS BROTH)
From dadcooksdinner.com
You'll also love