This creamy Chicken and “Rice” Soup is made in the Instant Pot and is Whole30, paleo, and low carb! This soup is oh so rich and flavorful, plus it’s super filling! It’s a great Whole30 soup to make for meal prep, too.
Why This Instant Pot Chicken and ‘Rice’ Soup Is So Good!
- Because this soup is made in the Instant Pot, it comes together quickly and easily.
- The soup keeps really well so it’s great for make ahead meals.
- Made with cauliflower rice, this soup is Whole30, paleo, low carb and dairy-free.
- This soup is so delicious! It’s rich, creamy and hearty!
- You can find this recipe and so many more in my Paleo Instant Pot Cookbook.
How To Make Instant Pot Chicken And ‘Rice’ Soup
- Turn Instant Pot on Sauté mode. Heat the ghee in pot, then add onion, carrots, and celery. Cook, stirring occasionally, until onions are softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute. Add chicken broth, chicken, salt, freshly cracked black pepper, oregano, and bay leaf. Secure lid with valve in Sealing position and cook on Manual High Pressure for 10 minutes. Quick Release.
- Meanwhile, in a high-speed blender, process coconut milk and cashews until very, very smooth.
- When Instant Pot is finished cooking and pressure is released, stir in coconut-cashew mixture and cauliflower rice. Turn Instant Pot on Sauté mode and cook, stirring occasionally, until cauliflower rice is cooked through. Add pinch of turmeric for color, if desired. Season with additional salt to taste. Ladle into serving bowls and top with fresh chives, if desired.
How long can you keep this soup?
Soup is a great option when it comes to meal prep and make ahead meals. Once you have made the soup, let it cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for up to 5 days and you can reheat it on the stovetop or in the microwave.
You can also freeze the soup in an airtight container and it will keep for up to 3 months. Thaw the soup in the refrigerator overnight before reheating.
Dairy-Free Creamy Chicken And Rice Soup
This Whole30 soup is so rich and creamy, you would never guess that it is dairy-free! The addition of cauliflower rice makes this soup hearty and filling whilst keeping it low carb.
Top Tips To Make Instant Pot Chicken And “Rice” Soup
- If you are very sensitive to the taste of coconut milk, you can skip the coconut milk and substitute 1 1/2 cups WITH 1 1/2 cups cashews (up from 1 cup) in making the cashew cream.
- Ensure the coconut milk and cashews are blended well. It should be very smooth with no lumps.
- Taste the soup once it’s made and add additional salt and pepper if needed.
For More Whole30 Soup Recipes:
- Instant Pot Healthy Chicken Pot Pie Soup
- Tom Kha Soup
- Instant Pot Vegan Tomato Soup
- Whole30 Broccoli Cheese Soup
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Instant Pot Chicken and “Rice” Soup (Whole30, Low Carb)
A rich and creamy, filling soup made in the Instant Pot with chicken, cauliflower rice, and cashew cream. Whole30, paleo, low carb.
Ingredients
- 2 tablespoons ghee or avocado oil
- 2 large boneless skinless chicken breasts cut into bite-sized chunks
- 1 medium white onion diced
- 3 carrots peeled and diced
- 3 stalks celery thinly sliced
- 5-6 cloves garlic minced
- 2 cups chicken broth
- 1 1/2 teaspoons salt
- freshly cracked black pepper
- 1 1/2 teaspoons dried oregano
- 1 bay leaf
- 1 14-oz can full-fat coconut milk
- 1 cup raw cashews soaked for 4 hours in water if you don’t have a high-speed blender
- 1 12-ounce bag frozen cauliflower rice
- pinch turmeric for color, optional
- fresh chives or fresh parsley chopped, for garnish
Instructions
- Turn Instant Pot on Sauté mode. Heat the ghee in pot, then add onion, carrots, and celery. Cook, stirring occasionally, until onions are softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute. Add chicken broth, chicken, salt, freshly cracked black pepper, oregano, and bay leaf. Secure lid with valve in Sealing position and cook on Manual High Pressure for 10 minutes. Quick Release.
- Meanwhile, in a high-speed blender, process coconut milk and cashews until very, very smooth.
- When Instant Pot is finished cooking and pressure is released, stir in coconut-cashew mixture and cauliflower rice. Turn Instant Pot on Sauté mode and cook, stirring occasionally, until cauliflower rice is cooked through. Add pinch of turmeric for color, if desired. Season with additional salt to taste. Ladle into serving bowls and top with fresh chives, if desired.
Recipe Notes
Keep in an airtight container in the fridge up to 5 days.
If you are very sensitive to the taste of coconut milk, you can skip the coconut milk and substitute 1 1/2 cups WITH 1 1/2 cups cashews (up from 1 cup) in making the cashew cream. You may wish to use a smaller blender container if you have one to aid in the processing.
I love 40aprons and her soup recipes. So I tried this one last night. It turned out perfect and was easy, I mean super easy! With a little food prep by cutting everything before hand, this was really fast. We will definitely make this again.
This was amazing. So full of flavor. And the best part – it was so quick and simple to make. I will be making this again and again. For those leary on the coconut milk, you can’t even tell.
I don’t love the flavor of coconut. Can I use almond milk instead?
Sure. Just make sure it is Whole30 compliant if following the restrictions.
What about the chicken? I know it seems silly, but should I cook it before putting it in the saute pot when I leave it to simmer for 25-30 min or is it ok to put in raw? Making it now, so excited – just wish I had an instapot! Thanks!
It is okay to put in there raw. The chicken will definitely cook, but of course, if you want to cook the chicken a bit to feel comfortable- go ahead! It might lead to overcooked chicken, though!
This was outrageously delicious. I used only 1/2 a can of coconut milk in the coconut-cashew cream and ended up only adding about 1/2 of that–saving the rest for another batch tonight. I put an extra 2 cups of bone broth in there to make up for the lost liquid, plus a couple more tsps of oregano to keep the flavor. I served with lemon slices. The lemon juice with the creaminess was to die for.
I didn’t realize how many carbs are in cashews, though. I snacked on some while cooking and that plus the soup kicked me right out of ketosis. I don’t think it will be a problem though, now that I know how many carbs are in here.
Sooooo delicious creamy yummy good. Didn’t taste like coconut at all!
I love that even without the rice this is so hearty and filling with the coconut milk, cashews and chicken. I’ll be pulling out my IP for this soon!
Do you have a good substitute for the cashews? I’m assuming it’s the thickener, & I could probably make a roux of some sort. But I’ve never used cashews in this way, so am not sure how it would affect the recipe. We cannot eat tree nuts in our home.
You could definitely try steamed cauliflower!
My daughter has a nut allergy too. How much of the steamed cauliflower? Thanks
One cup. 🙂
So delicious and comforting! Easy to make too!
Absolutely! For the stovetop, ame sauté method- just let the soup simmer on medium-heat for about 25-30 mins or so! Add cashew and cauliflower mixture at the end until cauliflower is cooked through. 🙂
Let us know if you have any questions!
What about the chicken? I know it seems silly, but should I cook it before putting it in the saute pot when I leave it to simmer for 25-30 min or is it ok to put in raw? Making it now, so excited – just wish I had an instapot! Thanks!
Can you make this without instant pot?