Instant Pot Turkey and Dumplings – Gluten & Dairy free
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! 🙂
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 1 Tablespoon Ghee or Grass-fed butter
- 1 Onion - large chopped
- 2-3 Carrots - chopped
- 2-3 Celery stalks - chopped
- 2-3 cloves Garlic- diced
- 1 Teaspoon Black Pepper
- 2 Teaspoons Seasoned Salt
- 2 Teaspoons Onion Powder
- 1 Teaspoon Fresh thyme leaves
- 1/2 leaves Teaspoon Fresh rosemary- chopped you can sub dry for the fresh herbs - just use a little less
- 3 Bay leaves
- 2 Cups Shredded turkey meat you can use frozen
- 4 Cups Turkey broth
- 1 13.5 oz can of Coconut Milk - unsweetened
- 1 1/3 Cup Arrowroot Powder
- 2/3 Cups Almond Flour not almond meal
- 1/4 Cup Avocado Oil you can sub. coconut oil or melted ghee
- 3 Eggs
- 1 Teaspoon Salt I use Himalayan Pink Salt
- 1 Tablespoon Water
Ingredients
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- 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!!