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!!