When you need a comforting, nourishing meal fast, this Instant Pot Chicken and “Rice” Soup delivers. It’s an easy, soothing chicken soup made in the pressure cooker, finished over riced cauliflower for a grain-free, Whole30-friendly twist. The Instant Pot does the hard work—tender, shreddable chicken and a flavorful broth—so it’s especially handy when someone is under the weather or you want a quick, healthy dinner.
This recipe is a simple riff on classic chicken and rice soup but uses fresh riced cauliflower as the “rice” base. If you want more straightforward soup ideas, check your favorite soups and stews round-up for similar comfort-food recipes.
Instant Pot Chicken and “Rice” Soup
2018-09-24 11:51:30
Serves 4
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
- 2 tbsp olive oil
- 1 cup diced yellow onion (or 1/2 large onion)
- 3/4 cup loosely chopped celery (about 2 stalks)
- 1 cup loosely chopped carrot (about 1 large carrot)
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breast
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 1 bay leaf
- 4 cups baby spinach
- 1/3 cup fresh riced cauliflower (not frozen)
- Juice of 1/2 lemon
Instructions
- Set the Instant Pot to the “Sauté” function and heat the 2 tablespoons of olive oil. When the oil is hot, add the diced onion, celery, carrot, minced garlic, salt, and pepper. Sauté, stirring occasionally, for about 5 minutes, until the vegetables are slightly tender and fragrant.
- Press “Cancel” to stop the sauté. Add the 4 cups of low-sodium chicken broth, the chicken breasts, thyme, and bay leaf. Secure the lid and seal the vent. Select “Manual” (high pressure) and set the timer for 15 minutes.
- When the cook time ends, carefully perform a quick release by turning the vent to venting. Once the pressure has fully released, remove the lid. Use tongs to transfer the chicken breasts to a cutting board, then shred them with two forks. Return the shredded chicken to the pot.
- Stir in the baby spinach and let it wilt in the hot broth for a minute or two. Taste and adjust seasoning if needed.
- Place the fresh riced cauliflower in the bottom of each serving bowl. Ladle the hot soup and shredded chicken over the riced cauliflower—the residual heat will finish cooking the cauliflower. Squeeze the juice of half a lemon over each bowl before serving.
- Serve immediately and enjoy the warm, comforting soup.
Notes
- No Instant Pot? Make this on the stovetop: heat oil in a pot or Dutch oven over medium-high heat, sauté the onions, celery, carrots, garlic, salt, and pepper until softened. Add the broth, chicken breasts, thyme, and bay leaf; bring to a boil, then reduce to a simmer and cook, covered, until the chicken is cooked through and easily shredded (about 15–20 minutes).
- After shredding the chicken, return it to the soup and stir in the baby spinach until it wilts. Serve the soup over fresh riced cauliflower and finish with lemon juice.
- Use fresh riced cauliflower for the best texture. If using frozen riced cauliflower, thaw and drain excess moisture before serving to avoid diluting the broth.
By Alex Snodgrass
Source: The Defined Dish