It’s the first day of summer and I’m in total soup mode over here! …what’s new though?
I’m always down for a bowl of soup and some avocado. I’m pretty sure I could live off of just that and be totally ok with it!
Besides a bunch of seasonings that you most likely have in your spice cabinet, this soup only has FOUR ingredients and only takes a little bit of chopping and stirring to bring it all together. It’s so easy and tastes oh-so-cozy.
All of the seasonings make it taste like it’s been simmering away all day long, but in reality, it’s done in less than 20 minutes on the stove.
Talk about comfort food! Chicken and Dumplings is always a go-to! During the fall and winter months, everyone has lots of turkey leftovers OR there’s a bunch on sale at the grocery store! However, you could definitely use chicken, if you prefer.
I had to do an Instant Pot recipe right after Black Friday and Cyber Monday – SO MANY Instant Pots were just bought…and so many of them won’t be opened for months, believe it or not. I’m trying to change that! Don’t be afraid. Open it and make this! It’s so easy and you’ll be so impressed! If you don’t have one, put your shoes on and go straight to Walmart or Target and get one! …Or stay comfy and grab one off of Amazon. I have the 8-qt. one and have SERIOUSLY considered getting the new mini. I just don’t know if I really need it…but, don’t you worry, I’m trying to convince myself that I do. 😉
Anyways, I could go on and on about how much I love the IP. I’m not the only one, either. There’s a whole community on Facebook of crazies! It has tons of tips and recipes, plus you can always ask questions there – or simply, search a question and almost always find the answer!
This soup cooks in less than 15 minutes. (plus 10-15 minutes of coming to pressure) Most of that time, you can be doing other things. That’s one of the huge benefits to the Instant Pot! Just set it and forget about it!
If you have any questions about this recipe or how to work your pot, feel free to email me! I’d love to help out! 🙂
Print Recipe
Instant Pot Turkey and Dumplings Soup - Gluten & Dairy Free
Press the "Saute" button and cook the ghee, onions, carrots, and celery until the onions become slightly translucent. This takes about 3-5 minutes, depending on how hot you have the pot set at - I use "Normal".
Add your garlic and cook for 30 seconds or so - then add all of your spices! (i.e. pepper, seasoned salt, onion powder, rosemary, thyme, and bay leaves)
Add your shredded turkey meat, broth, and coconut milk to the pot.
Stir everything up, close the lid, seal the pot (you don't want it to vent), press the soup button, and adjust the time to 8 Minutes on High Pressure.
While that's cooking, make your dumplings!
In a bowl, combine the almond flour, arrowroot powder, eggs, oil, and salt. You should end up with a sticky dough, but not runny. If your dumpling mixture seems to wet, add a tablespoon or two more of arrowroot to it - that should do the trick!
When the timer goes off, do a Quick Release (QR) and drop your dumplings into the pot. I make mine about the size of 2 tablespoons or so. They don't have to be perfect!
Close the lid, seal, and set the timer for 2 more minutes at HP.
Once the timer goes off, do another QR and you're finished! You could always add a thickening agent, like a slurry of arrowroot and water, to thicken it up - whatever your preference! ENJOY!!
It isn’t much of a secret that I am obsessed with soup. Who else decides where they’re going to eat out at based on what soup they have that day? Or is that just me? 🙂
I try to turn every meal into some type of soup. (or a casserole. I have a problem.) I wasn’t sure what I was going to make when I started chopping up the cauliflower…but I have to say, it turned into something really good!
I looked over and saw a jalapeño on the counter, so that guy ended up in this pot as well! I usually get a response like, “that shouldn’t be a question, honey,” whenever I ask my husband if I should put jalapeños in something. So, if I think for a second, that I should put one in there, I usually do! If they’re not your thing, just skip that part! It doesn’t add much heat once you remove the seeds, but it gives it a nice charred pepper flavor (because I roast it!) which is delicious.
There’s just something about sitting down with a bowl of creamy soup that soothes the soul. At least that’s what soothes my soul. Again, I have an obsession with soup. How could I not, though? SOUP IS LYYFEE. Growing up, whenever you’d get sick, mom would make you soup. You’d ALWAYS feel better. There’s just something so comforting about that bowl of goodness. FYI, there’s actually some medicinal properties involved in that homemade chicken noodle soup. It heals if it’s made properly! BONE BROTHHH!!!
Alright, enough already…recipe time!
Just kidding, P.S. You may want to double this recipe if you’re cooking for more than 2 people or want leftovers.
P.P.S. You could totally make this in your Instant Pot! Follow the same directions, but once you add the milk and broth, set your IP to High Pressure and cook it for 5-8 minutes, or so. It’ll cook FAST! Once it’s finished, stir in your arrowroot slurry to thicken it up!
Bake chopped cauliflower and jalapeño on a greased/lined baking sheet for 10-15 minutes or until the edges start to char.
While the veggies are roasting, begin to sauté the ham, onion, and ghee in a large soup pot over medium heat.
After 10 minutes or so, remove your veggies from the oven. (and turn your oven off! I'm bad about that!) Your cauliflower and jalapeño should have some good char on them. You can leave them in there a few minutes longer to get even more char. All of those charred little bits adds tons of good flavor! Whatever you like! Be sure to watch them, though. They can burn fast at this temperature!
Slice your jalapeño in half, remove the seeds*, and dice.*The seeds come out SUPER easy after you've roasted it. If you prefer to do it before roasting, have at it!
Add the cauliflower and jalapeño to your ham and onions.
Add all of your spices to your soup pot, stir, and sauté it all for a couple minutes. I can still smell that smoky paprika cooking. Seriously, invest in that stuff. It's so good!
Next, add 2 cups of your broth (set aside 1/2 cup), coconut milk, and bay leaves. Simmer for 15-30 over medium/medium low heat - the longer the better. Soup only gets better as it cooks away on the stove. I'm just impatient and need to eat it as soon as possible!
Taste test! Now is the time to add more salt or pepper!
After simmering for some time (or however long you can wait!), combine the remaining 1/2 cup of chicken broth and arrowroot powder to create a slurry. Add the mixture to your soup and stir* for a minute. This will begin to thicken everything up. *Make sure to stir from the bottom. Sometimes, the slurry will fall towards the bottom of the pot and thicken everything much faster down there. Then your soup will have gravy-like chunks in it. No good. ...well, gravy-like clumps don't sound all that bad to me. Remember, though, I like my gravy! Anyways, STIR IT GOOD!
There you have it! Scoop yourself a bowl, top with some chopped green onions, and go get cozy! You mood will INSTANTLY improve!
