Step 1

Remove turkey meat from the bones and dice it until you have 2 cups. If available, save the bones to add to the soup.

Step 2

Turn on Instant Pot to Sauté and add ghee into the pot.

Step 3

Once hot, add onion, celery, and carrots, and cook stirring for 5 minutes until softened.

Step 4

Add garlic and thyme, and stir for 1 minute.

Step 5

Turn off the Instant Pot, then add turkey, any turkey bones (if using), chicken broth (or water if adding bones), rice (if using), salt and pepper.

Step 6

Stir together, then secure the lid. Cook on HIGH pressure for 10 minutes. Once it beeps to a finish, release pressure naturally for 10 minutes. Manually release remaining pressure.

Step 7

Add lemon juice and remove any turkey carcass and bones. Taste to add more salt, if needed.

Step 8

Serve in a bowl, sprinkled with parsley.

Step 9

Remove turkey meat from the bones and dice it until you have 2 cups. If available, save the bones to add to the soup.

Step 10

Warm a stockpot or a Dutch oven over medium-high heat and melt ghee or your favorite cooking oil.

Step 11

Add the carrot, celery, and onion, and cook stirring for 5 minutes until softened.

Step 12

Add the garlic and thyme, and cook stirring for 1 minute.

Step 13

Into the same pot, add turkey, any turkey bones (if using), chicken broth (or water if adding bones), rice (if using), salt, and pepper.

Step 14

Stir and bring to a boil. Once boiling, lower the heat and simmer for 20-25 minutes.

Step 15

Squeeze in lemon juice and remove any turkey carcass and bones. Taste to add more salt if needed.