Delicious Turkey Crown Stock in the Pressure Cooker. Use it to make wonderful soups and risottos with or without your Christmas Dinner leftovers.
Whether you pressure cook your Turkey Crown or not, you can pressure cook a Turkey Crown Stock or Bone Broth with the carcass.
What can you cook with Turkey Crown Stock in the pressure cooker?
Very good question! All sorts in fact.
The day after I made a lovely Greens and Chorizo Orzo Soup with this wonderful Turkey Bone Broth.
I also reserved some of the stock for the freezer for using later on.
I did 400 ml and 800 ml portions as those are my go-tos for risotto.
Like my Chorizo Risotto.
Great for my Mushroom Bulgur Wheat too!
And particularly good if you replace the chicken with leftover turkey and add it at the end of my Chicken Leek and Carrot Soup.
Place all ingredients in the inner pot and pressure cook, simple as that!
You can place all the ingredients in a deep mesh steamer basket so that they are easier to remove at the end, like in the photos below.
Whether it's easier or not depends on how dextrous you are though. So don't stress if you don't have one. I don't always use it.
Because, if you don’t have a suitable steamer basket, you can just sieve your stock at the end.
Just make sure you place the sieve on a bowl first so that you don’t lose all your lovely stock down the drain, you want it inside a container 😉
Place all ingredients in the pressure cooker, start with the bones, break them down a bit if necessary to fit
Top with the other ingredients, celery, peppercorns etc
Pressure cook. Do an NPR.
Make a delicious soup! Or risotto, or rice or... the culinary world is your oyster... okay perhaps don't use it for oysters... although....
Store in the fridge, use within 5 days or freeze in portions.
My go-to portion sizes are 400 ml as that makes them perfect for any of my risotto recipes.
Can I cook Turkey Bones the same way?
But, of course! I'm just calling it Turkey Crown Stock as that's what I use, the bones of my Turkey Crown that I pressure cook and air fry first.
Turkey Crown Stock in the Pressure Cooker
- 1 Pressure Cooker I use an electric one like a Ninja or Instant Pot
- 1 carcass turkey crown see how to pressure cook your turkey crown
- 1 celery stalk it was massive so you might want to use two
- 2 bay leaves
- 1 teaspoon cider vinegar
- 5 peppercorns
- 2.5 litres water cold
- 1 teaspoon turmeric ground
- Place all ingredients in your pressure cooker.
- Pressure cook 2 hours, high pressure.
- At the end of pressure cooking, do a Natural Pressure Release (NPR), this means doing nothing other than putting your feet up, pressure will release on its own. Leave it for at least 15 minutes and up to a few hours on Warm if you have an electric pressure cooker. As it's a fair amount of water, my tip is to leave at least 30 minutes, that way you'll release less steam into your kitchen.
- Sieve the stock into a large bowl or pot, place in the sink and fill with cold water all around it, this will help to cool down fast. You may need to refresh the water half way through. Set a timer for 30 minutes.
- Store in the fridge, use within 5 days or freeze in portions (my go-to portion sizes are 400 ml as that makes them perfect for any of my risotto recipes)