Gluten Free, Dairy Free, Soy Free, Paleo, Whole30, Low Calorie
This healthy, made from scratch soup is vegetable loaded with meaty bites of chicken in a creamy, buttery broth. It's a simple, flavorful soup that can be made in an Instant Pot, slow cooker, or on the stove top.
Why I Love This Recipe
Instant Pot Chicken And "Rice" Soup is a chunky soup, loaded with tender bites of chicken breasts, nutty cauliflower, earthy green bell peppers, and sweet onions and celery.
It's all brought together in a rich, savory broth that is packed with buttery, creamy flavor. Ghee replaces traditional butter and coconut cream is used in place of heavy cream to create a flavorful dairy free broth. (You won't be able to taste the coconut!)
There is something special about meals that don't need additional sides to round it out. I love that Instant Pot Chicken And "Rice" Soup is a one pot dinner recipe that has it all: lean protein, vitamin and mineral loaded vegetables, and healthy fats.
It's a wholesome low calorie recipe, so you'll feel great going back for seconds. Plus, this complete, low calorie meal makes lots of servings, so you'll have plenty of leftovers for lunches or dinners. Finally, it's kid approved. My 6 year old gave it an 1,000 star rating!😜
Cooking Tips
Crushing the dried oregano leaves before adding them to the soup helps to release the oils and consequently the flavor.
Allowing the Instant Pot to naturally release allows the meat to relax and keeps it tender.
Guess what?! You can use frozen chicken breasts in this Instant Pot recipe and they will still come out tender and delicious! For 2lbs of frozen chicken breasts, cook for 30 minutes on high pressure. Yay for all of us who chronically forget to take our meat out to thaw!
Stove top cooking directions
- Set cauliflower rice on the counter to thaw.
- Then, add about 1 tablespoon neutral oil to a large soup pot and set over MEDIUM heat. Dice chicken into bite sized pieces. Place chicken in one layer leaving room between each piece to allow meat to brown. Cook 1-2 minutes per side. Remove with a slotted spoon to a bowl. Chicken will still have some pink, that’s ok as it will continue cooking in the soup.
- Follow steps 2-4 keeping heat at MEDIUM.
- Next, add chicken and accumulated juices and vegetable broth. Bring to a boil, reduce heat to LOW, cover and simmer for 30 minutes.
- Finally, stir in coconut milk. Serve warm.
Slow cooker/crockpot directions
- Set cauliflower rice on the counter to thaw.
- Set a large soup pot of MEDIUM heat. Then, follow steps 2-3 keeping heat at MEDIUM.
- Add onion, celery, bell pepper and spice mix, carrots, cauliflower rice, and chicken stock to the slow cooker. Stir to combine.
- Next place the chicken breasts in the bottom of the slow cooker. Feel free to dice them into bite sized pieces. Or you can put them in whole and shred or dice after cooking.
- Then, cook on low for 6 hours or high 4 hours.
- Finally, if you cooked the chicken breasts whole, remove to a cutting board and shred or dice. Add back into slow cooker. Add coconut milk and serve warm.
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📖 Recipe
Instant Pot Chicken And "Rice" Soup {Paleo, Whole30}
Equipment
- 1 8 quart Instant Pot
- 1 Wooden Spoon
- measuring cups and spoons
Ingredients
- ¼ cup ghee
- 1 medium onion small diced
- 1 green bell pepper small diced
- 2 stalks celery small diced
- 2-3 pinches salt
- 2 teaspoon dried parsley
- 2 tsp oregano crushed between your fingers*
- 1½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ¾ teaspoon cumin
- ¼ teaspoon black pepper
- ⅛ teaspoon thyme
- 2 medium bay leaves
- 4 cloves garlic minced
- 2 medium carrots 1" diced
- 2 12oz packages frozen cauliflower rice
- 1½-2 lbs chicken breasts
- 4 cups chicken stock or broth
- 1 cup canned coconut milk full fat
Instructions
- Set cauliflower rice on the counter to thaw.
- Add ghee to Instant Pot and select SAUTE. When Instant Pot reads HOT and ghee is melted add onions, green bell peppers, and celery and 2-3 pinches of salt. Cook, stirring occasionally until vegetables start to soften.
- Add parsley, oregano, salt, garlic powder, paprika, cumin, black pepper, thyme, bay leaves, minced garlic. Sauté stirring frequently until spices are fragrant about 30 seconds.
- Add carrots and stir to combine. Add cauliflower rice and stir to combine.
- Add chicken stock and stir. Add whole chicken breasts. Close the lid. Make sure the vent is sealed. Select PRESSURE COOK (high pressure) 14 minutes**. After cooking, allow pressure to naturally release for at least 14 minutes or longer. Release any remaining steam, making sure your skin is protected with a oven mitt or dish cloth.
- Remove chicken to a cutting board and dice or shred to bite sized pieces. Add coconut milk to Instant Pot and stir to combine. Add back in diced chicken. Serve warm.
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