Instant Pot Chicken Rice Soup

By Lori

6 Person

30 Minutes

258 Calories

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. 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 cauliflower so it’s low in carbs, grain-free, and dairy-free. A cozy bowl of homemade soup on a cold night is what winter memories are made of!

Ingredients

Pepper
Sea salt
Chopped parsley or chives for garnish
8 oz. Cauliflower rice
1/2 tbsp. Brown mustard
2 tsp. Tapioca flour
1/2 cup Coconut cream or full fat coconut milk, optional
4 cups Chicken bone broth or sugar free chicken broth
2 tsp. Poultry seasoning, dried
1 pound Boneless skinless chicken breasts
1 cup Carrots cut into bite size pieces
8 oz. Sliced mushrooms
4 cloves Minced garlic
1 Med onion diced
2 tbsp. Ghee or preferred cooking fat

Method

01

Have all ingredients prepped and 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.
02

Press “cancel”, then season chicken breasts all over with salt and pepper and add to the pot, along with the broth and poultry seasoning. Seal the lid and pressure cook for 10 mins.
03

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 “saute” and add the tapioca flour and coconut cream if using, and the mustard, stir to combine and cook a minute to thicken.
04

Add chicken back to the pot along with the cauliflower rice and continue to cook on “saute” 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!

Related Tags

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Instant Pot Chicken Rice Soup

4.8

( By Lori )

01 Information

Grade easy
Serving 6 servings
Calorie 258 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Pepper

Sea salt

Chopped parsley or chives for garnish

8 oz. Cauliflower rice

1/2 tbsp. Brown mustard

2 tsp. Tapioca flour

1/2 cup Coconut cream or full fat coconut milk, optional

4 cups Chicken bone broth or sugar free chicken broth

2 tsp. Poultry seasoning, dried

1 pound Boneless skinless chicken breasts

1 cup Carrots cut into bite size pieces

8 oz. Sliced mushrooms

4 cloves Minced garlic

1 Med onion diced

2 tbsp. Ghee or preferred cooking fat

03 Method

Step 1

Have all ingredients prepped and 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.

Step 2

Press “cancel”, then season chicken breasts all over with salt and pepper and add to the pot, along with the broth and poultry seasoning. Seal the lid and pressure cook for 10 mins.

Step 3

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 “saute” and add the tapioca flour and coconut cream if using, and the mustard, stir to combine and cook a minute to thicken.

Step 4

Add chicken back to the pot along with the cauliflower rice and continue to cook on “saute” 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!

04 Author