Go Back
–+ servings
Chicken and "Rice" Soup in a bowl next to crackers.

Instant Pot Chicken And "Rice" Soup {Paleo, Whole30}

Katie AdamsKatie Adams
This healthy soup is loaded with chicken and vegetables in a rich, buttery and creamy broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Instant Pot Pressurize And Steam Release Time 25 minutes
Total Time 59 minutes
Course Main Course
Cuisine American
Servings 10
Calories 242 kcal

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.
    Cooked diced onions and green bell peppers in an instant pot.
  • 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.
    Vegetables cooking in an instant pot.
  • 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.
    Ingredients for chicken and "rice soup in an instant pot.
  • 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.
    Cooked chicken and "rice" soup being scooped out of an instant pot with a ladle.

Notes

*Crushing the oregano between your fingers helps to release the oils and flavor of this spice. 
**Cook whole chicken breasts 6-8 minutes per pound of chicken you use. Set time accordingly. I used 2lbs of chicken in this batch of soup and cooked for 14 minutes. 

Nutrition

Calories: 242kcalCarbohydrates: 12gProtein: 19gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 58mgSodium: 683mgPotassium: 738mgFiber: 3gSugar: 5gVitamin A: 2252IUVitamin C: 46mgCalcium: 48mgIron: 2mg
Keyword cauliflower rice, chicken recipes, fall recipes, paleo, soup recipes, whole30, winter recipes
Tried this recipe?Let us know how it was!