Instructions

1. Pressure cook the broth for 1 hour with a natural pressure release: Break up the turkey carcass so it fits below the max fill line on your Instant Pot – 2/3rds of the way up the pot. Add the onion, celery, carrot, bay leaves, and salt to the pot, then add water to cover by 1 inch, or to the max fill line. (About 3 quarts of water) Pressure cook on high pressure for 60 minutes in an electric pressure cooker (“Pressure Cook” or “Manual” mode in an Instant Pot), or for 50 minutes in a stovetop pressure cooker. Let the pressure come down naturally, at least 30 minutes. (It takes a long time for all that water to cool off. If you’re in a hurry, let the pressure come down naturally for 20 minutes, then quick release any remaining pressure.) Scoop the bones and vegetables out of the pot with a slotted spoon and discard. Strain the broth through a fine mesh strainer and discard the solids. Reserve 2 quarts of broth for the soup, and refrigerate or freeze the rest for another use. (I portion it into 2 and 4 cup containers, and freeze for up to 3 months.)
2. Mix the dumpling batter: In a medium bowl, mix the mashed potatoes, flour, egg, salt, and minced parsley until it makes a smooth dough with the texture of play dough.
3. Sauté the aromatics: Wipe out the pressure cooker pot. Melt the butter in the pot over medium-high heat (sauté mode set to high in my Instant Pot). Add the onion, celery, and carrot, and then sprinkle with the thyme, and ½ teaspoon of salt. Sauté until the aromatics soften, about 5 minutes.
4. Simmer the dumplings: Add the turkey broth to the pot, turn the heat to high (sauté mode set to high in my Instant Pot). Cover the pot, and bring the broth to a boil. Stir in the shredded turkey, 1½ teaspoons salt and ½ teaspoon black pepper. Turn the heat down to medium (sauté mode set to “medium” in my Instant Pot) and scoop ping pong ball sized pieces of dumpling dough into the simmering soup. Simmer until the dumplings are cooked through, about 15 minutes. Serve and enjoy.