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Chicken & Rice Soup has been always been a favorite soup of mine. So I am sure you can just about imagine how I was a little concerned when I switched to the Paleo Lifestyle almost 2 years ago. The good news is I have learned many little tips and tricks that you can utilize on the Paleo Lifestyle.
One of the best alternatives for rice that I have found is to use cauliflower rice. It has almost the exact same texture as rice.
Fall is not my favorite season but the only thing I actually love about Fall is eating soup. I find that a nice warm, bowl of soup on a cold, brisk, windy day to be comforting. My favorite way of making soup these days is in my Instant Pot.
My Instant Pot Chicken & Cauliflower Rice soup helps you to make this homestyle classic with little hassle. By using the saute feature on your Instant Pot, you can get tons of flavor by cooking the onion, carrots, celery, and garlic first. And once the veggies have softened, that will help to transform your broth.
Are You A New Instant Pot User?
Are you someone that has never used your Instant Pot before? You will need to familiarize yourself with all of the functions and buttons. And for safety purposes, make sure you know how to release pressure in the Instant Pot.
The first is natural release, which basically means that the pressure will release slowly over time and there won’t be a need to adjust the venting knob at all. This method allows for continued cooking, but it is also more time consuming. If you’re looking to make a quick dinner, this method will take too long.
For this recipe, we will be using the quick release. This is perfect for when you are wanting to get dinner on the table fast & easy. The quick release will stop cooking more abruptly than the natural release. When your soup is done cooking, simply turn the venting knob to “vent” to help release the steam.
It’s important to remember here to protect yourself from the quick rush of hot steam so that it doesn’t burn you. The Quick Release makes the pressure inside the Instant Pot drop in mere seconds instead of minutes, so please be sure to exercise caution when doing so. Once the pressure is released, the lid will open easily. If you have to forcefully open the lid, it means that it is still under pressure and should not be opened!
Don’t have an Instant Pot? No problem! There is actually an easy way to convert any Instant Pot recipe into a Crockpot/Slow Cooker recipe and vice versa. I will share how you can do this in a future post.
- 1 tbsp. Olive Oil
- 1 Yellow Onion, chopped
- 3 Carrots, peeled + sliced
- 3 Celery Stalks, chopped
- 3 Garlic Cloves, minced
- 1 lb. Boneless Skinless Chicken Breasts
- 1 tsp. Thyme, dried
- 1/2 tsp. Turmeric
- 1 tsp. Oregano
- 5 Cups Chicken Broth
- 2 Cups Cauliflower Rice
- Salt & Black Pepper, to taste
- Press the saute button on the Instant Pot and add the Olive Oil. Once the Instant Pot is warm add the onion, carrots, celery and cook stirring occasionally for 2-3 min. Add in the garlic.
- Add in the chicken, thyme, turmeric, oregano, and chicken broth and mix to combine. Place the lid onto the Instant Pot. Turn the vent knob to sealing. Press the Pressure Cook button and check to make sure the pressure level is showing as HIGH. Cook for 8 minutes.
- When finished cooking, allow the pressure to come down naturally, then quick release the rest of the pressure.
- Open the lid and remove the chicken and shred. Press the saute button and return the chicken back to the Instant Pot. Stir in the cauliflower rice and cook for 2 minutes.
- Remove the lid. Taste and season the soup accordingly with salt and black pepper