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Preheat a 6-quart Instant Pot® using the saute setting on high.
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 for 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.