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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 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 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.
Why You’ll Love It
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.
Chef’s Tips
- 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.
More Delicious Soup Recipes
- Instant Pot Healthy Chicken Pot Pie Soup
- Tom Kha Soup
- Whole30 Potato Soup
- Instant Pot Vegan Tomato Soup
- Whole30 Broccoli Cheese Soup
- Instant Pot French Onion Soup
- Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo)
- Creamy Cajun Chicken Pasta Soup
- Cheeseburger Soup (Whole30, Paleo, Dairy-Free)
- McAlister’s Chicken Tortilla Soup Copycat
- Whole30 Lasagna Soup
- Keto Chicken Noodle Soup
- Whole30 Creamy Taco Soup
Instant Pot Chicken and “Rice” Soup (Whole30, Low Carb)
Equipment
- Instant Pot
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 ½ teaspoons salt
- freshly cracked black pepper
- 1 ½ 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.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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I’ve made this several times it’s that good! I like to add some red pepper flakes and other seasonings for a kick, but that’s the only thing I change. It’s one of my favorite soups now
So glad it’s a favorite now! Thanks so much for the review, Ashley!
Delicious and creamy. I made the 3 servings and it was perfect for two big seconds.
Awesome!
This is my new favorite soup!! It was so easy & quick to make. It is so good! I will definitely make it again.
So glad to hear it! Thanks for sharing. 🙂
I am currently eating this soup!! I wasn’t sure as I was putting it together, but wow it’s a winner! I subbed chicken thighs and added waaaayyy more seasoning. But it’s creamy, delicious, and satisfying!!
We’re thrilled to hear that, Steph! Thanks for sharing. 🙂
Could you use coconut cream instead of the full fat coconut milk?
Sure 🙂 Just make sure it’s canned and unsweetened!
Is this the correct method for stovetop-
1. Sauté veggies
2. Add (raw) chicken, chicken stock, salt, spices, etc.
3. Simmer for 30+ min (make sure chicken is cooked)
4. Add in cashew-coconut milk and cauliflower rice. Cook until cauliflower is warmer through.
??
Yes, that will work! Be sure to not overcook the chicken. 🙂 We maybe would add the spices while cooking the vegetables in the beginning.
That looks like how we would do it, too! You may not need to cook the chicken that long, though. Or you could always remove the chicken once it’s cooked and add it to the soup towards the end.
As a bad/new chef and a new dad, I’ve had trouble cooking a lot of foods especially ones that are both time-saving and delicious. This recipe really hits the spot and was easy to make. I increased it to 8 servings – it turned out great! This recipe made me feel like a CHAMPION in the kitchen! Thank you Cheryl!
Yay, Kevin!
I have a cashew allergy- any suggestions on what to substitute here? May not be possible but figured I’d ask! Thanks!
Steamed cauliflower is a great alternative. 🙂
This looks really good. I don’t have an Instant Pot. Suggestions on alternative ways to make this? Thanks!
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.