Turkey Stock Pressure Cooker Recipes
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.
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.
TURKEY STOCK
Make a great stock with the carcass and then create wonderful soups. The recipe is the basic stock recipe my great grandma used and her mother before her. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. Hot stock with a few veggies and alphabet pasta is great after school warm-up. I have soup made in the fridge so hubby can snack on it instead of junk.
Provided by Julia Monroe
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot; pour in enough water to cover. Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes. Strain stock through a cheese cloth and discard solids.
Nutrition Facts : Calories 62.5 calories, Carbohydrate 11.7 g, Cholesterol 2.7 mg, Fat 1.2 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 452.8 mg, Sugar 5.2 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
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
PRESSURE-COOKER HERBED TURKEY BREASTS
Tender turkey breast is enhanced with an array of flavorful herbs in this juicy, comforting dish. -Laurie Mace, Los Osos, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a blender, process the first 15 ingredients until blended. Place turkey in a bowl or shallow dish; pour marinade over turkey and turn to coat. Refrigerate, covered, 8 hours or overnight, turning occasionally. , Transfer turkey and marinade to a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes., Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in turkey breasts should read at least 165°. Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes before slicing. If desired, top with additional fresh thyme and marjoram and serve with lemon wedges.
Nutrition Facts : Calories 219 calories, Fat 5g fat (1g saturated fat), Cholesterol 87mg cholesterol, Sodium 484mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
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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.
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- 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.
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