This Paleo and Whole30 Chicken Rice Soup is made fast in the Instant Pot so it’s great for meal prepping and weeknights! This cozy soup has lots of flavor and is packed with veggies and protein. The “rice” is actually cauliflower so it’s low in carbs, grain free, and dairy free.
A cozy bowl of homemade soup on a freezing cold night is what December memories are made of!
With all the holiday chaos (and desserts!) it’s nice to have a super simple, healthy, and comforting meal to turn to when you just want to reset.
Enter my instant pot chicken rice soup. We won’t actually use rice (oh so sneaky!) but honestly you’re really not going to miss it because the flavor game is strong. Plus, the cauli “rice” does a remarkably accurate job of imitating the texture of actual rice.
I know I’ve mentioned it several times over the past two months, but we’re in the process of a major kitchen renovation right now. It’s been a huge challenge not only for recipe content, but for everyday life!
My toaster oven, electric burner, and Instant Pot have saved my family and my blog over the past two months countless times! I’ve definitely been using my Instant Pot a whole lot more than before – and that’s been a huge PLUS of not having a kitchen.
When I know I can cook everything from start to finish in one pot, it makes the idea of cooking a lot less dreadful. This chicken rice soup was a complete breeze to make, kitchen or no kitchen!
Now luckily, we are just about a week out, if not less, from having a new working kitchen and I could not be more excited!
But, that doesn’t mean I’ll be using my Instant Pot any less since I’ve sorta developed a serious relationship with it at this point.
Especially since we’re crazy tight on time during the week between all the driving to and from activities. There isn’t a day that I have more than 30 minutes to get dinner ready and on the table. Or, the living room floor as it’s been lately 😉
This Instant Pot Chicken Rice Soup has everything you want – shredded chicken, onions and garlic, mushrooms, carrots, and all the right seasonings to give it the best flavor.
I used chicken mushroom bone broth as the base, and you also have the option to thicken the soup by adding a bit of tapioca and coconut cream.
Either way, it’s warm, comforting, healthy and packed with lots of flavor and goodies! It’s also Whole30 compliant, low in carbs (keto friendly) and family approved. And my family is generally not a cauli-rice kinds crowd, just saying!
I hope you’re ready for healthy winter comfort food at it’s finest! Grab that instant pot and let’s go!
Instant Pot Chicken Soup with “Rice” {Paleo, Whole30}
Instant Pot Chicken Soup with “Rice” {Paleo, Whole30
Ingredients
- 2 tbsp ghee or preferred cooking fat
- 1 med onion diced
- 4 cloves garlic minced
- 8 oz mushrooms sliced
- 1 cup carrots cut into bite size pieces (not too thin or they’ll soften too much)
- Sea salt and pepper for veggies and chicken
- 1 lb boneless skinless chicken breasts
- 2 tsp poultry seasoning dried
- 4 cups chicken bone broth or sugar free chicken broth
- 1/2 cup coconut cream or full fat coconut milk, optional*
- 2 tsp tapioca flour *Optional
- 1/2 tbsp brown mustard
- Sea salt and pepper to taste
- 8 oz cauliflower rice
- Chopped parsley or chives for garnish
Instructions
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Have all ingredients prepped and ready to go. Turn the instant pot to “saute” and wait until it reads “hot”. Add the ghee and swirl around the bottom, then add onions and cook for 30 seconds until translucent. Add the mushrooms, carrots and garlic, sprinkle with a bit of salt and pepper, stir and cook another minute until fragrant.
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Press “cancel”, then season chicken breasts all over with salt and pepper and add to pot, along with the broth and poultry seasoning. Seal the lid and pressure cook for 10 mins.
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You can either release the pressure naturally or quick release if you’re short on time. Remove chicken to a plate and shred with two forks, set aside. Press “cancel” and then “sauté” and add the tapioca flour and coconut cream if using*, and the mustard, stir to combine and cook a minute to thicken.
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Add chicken back to the pot along with the cauliflower rice and continue to cook on “sauté” another minute. Taste the soup and season with salt and pepper as desired. Serve hot garnished with chopped parsley or chives if desired. Makes 6 servings. Enjoy!
Recipe Notes
*If not using the tapioca and coconut cream, you can add the mustard along with the chicken and cauli rice in the following step.
Nutrition
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Want More Paleo and Whole30 Soup Recipes? Try One of These!
Instant Pot Stuffed Pepper Soup
Creamy Chicken Soup with Mushrooms and Kale
Butternut Squash Soup with Apples and Bacon
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