Nutrition: 171 Calories | 2.3g Net Carbs | 22g Protein | 6.5g Total Fat
Instant Pot Chicken Rice Soup is a simple and comforting grain-free meal made with cauliflower rice. Perfect for lunch, dinner, and meal prepping.
Chicken and rice soup is a warm comforting meal perfect for lunch or dinner. Make up a big batch and portion it out for easy meal prep. I love making soup in the Instant Pot because you get the flavor of a slow simmered soup in a lot less time. It’s also a great time to use the “Keep Warm” function. Prep your soup, let the pressure cooker work while you get other things done, come back to a perfectly warm meal when it’s time to eat. Just like most soups, the longer this Instant Pot chicken rice soup sits, the better it gets.
Swap in Cauliflower Rice
To make this soup low carb, make one simple substitution. Swap out white rice for cauliflower rice. It’s the perfect texture and adds more flavor to the soup. And the best part is, the cauliflower rice doesn’t absorb all your broth. Have you ever had that happen with other soups? Add in rice (or pasta) and come back later, for a second serving maybe, to find that the pasta is huge and there’s no broth left. Not a problem with cauliflower rice, it maintains the perfect size and texture no matter how long it simmers. Just one more reason to love cauliflower rice.
Sauté The Vegetables
Making Instant Pot chicken and rice soup is really easy. First, heat up the pot using the “Sauté” mode. While the Instant Pot is heating up, dice up carrots, celery, and a small onion. Once the Instant Pot says “Hot” add a drizzle of olive oil to the bottom and all the diced vegetables. Sauté the carrots, celery and onion until they soften and the onions are translucent.
Add the Chicken and Cauliflower Rice
While the vegetables are sautéing, cube boneless skinless chicken breast into bite-sized pieces. After the vegetables are done sautéing, cancel the “Sauté” function. Add the cubed chicken and cauliflower rice to the Instant Pot. To season the soup, add crushed garlic (fresh), dried tarragon, dried lemon peel, crushed rosemary, salt and pepper. Finally, add chicken stock, 2 cubes of chicken bullion and water. Close the lid on the Instant Pot, make sure the valve is set to “Sealing,” and pressure cook for 30 minutes using the “Soup/Broth” function.
Once you Instant Pot Chicken Rice soup is done cooking, you can manually release the pressure to eat immediately by turning the valve over to “Venting” (carefully). If you’re making the soup ahead of time, let the pressure naturally release and keep warm until you’re ready to eat.
Make it a meal with Keto Almond Flour Biscuits. If you enjoy this soup you might also enjoy Noodleless Chicken Soup and Veggie Soup with Sweet Italian Sausage.
Easy Instant Pot Chicken “Rice” Soup with Cauliflower Rice
Instant Pot Chicken Rice Soup is a simple and comforting grain-free meal made with cauliflower rice. Perfect for lunch, dinner, and meal prepping.
Total Time: 50 min
Prep Time: 10 min
Inactive Time: 10 min
Cook Time: 30 min
Ingredients
- 4 Boneless Skinless Chicken Breast, about 1.5 lbs
- 2 Tbsp Olive Oil
- 1 Cup Sliced Carrots
- 1 Cup Diced Celery
- 4 Cups Cauliflower Rice
- 1 Small Onion, Diced
- 3 Cloves Garlic
- 1 tsp Tarragon
- 1 tsp Lemon Peel
- 1/2 tsp Crushed Rosemary
- 2 Chicken Bullion Cubes
- 4 Cups Chicken Stock
- 2 Cups Water
- Salt and Pepper to Taste
Directions
- Turn the Instant Pot on “Sauté” mode. While it heats up, slice the carrots and dice the celery and onion.
- Once the Instant Pot is hot, add the olive oil to the pot and sauté the carrots, onion and celery. While the vegetables are sautéing, cube the chicken breast. Once the onions are soft, cancel the “Sauté” mode.
- Add the chicken, cauliflower rice, tarragon, lemon peel, rosemary, and crushed garlic. Season with salt and pepper.
- Add the chicken stock, water and bullion cubes to the Instant Pot. Pressure cook using “Soup/Broth” setting for 30 minutes.
- If serving immediately, manually release the pressure. Or let the pressure naturally release and keep warm until ready to serve. Make it a meal with Almond Flour Biscuits for dipping.
Nutrition:
Yield: 8 servings, Serving Size: about 1.5 Cups
Amount Per Serving: Calories: 171, Total Fat: 6.5g, Saturated Fat: 1.6g, Cholesterol: 49.4mg, Sodium: 550.8mg, Carbohydrates: 3.7g, Fiber 1.4g, Sugars: 2.2g, Protein 22g
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