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Instant Pot Chicken Rice Soup {Paleo, Whole30}

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How To Make Delicious Food
This Paleo and Whole30 Chicken Rice Soup is made fast in the Instant Pot so it’s great for meal prepping and weeknights!  This cozy soup has lots of flavor and is packed with veggies and protein.  The “rice” is actually cauliflower so it’s low in carbs, grain free, and dairy free.

A cozy bowl of homemade soup on a freezing cold night is what December memories are made of!

With all the holiday chaos (and desserts!) it’s nice to have a super simple, healthy, and comforting meal to turn to when you just want to reset.


  • 2 tbsp ghee or preferred cooking fat
  • 1 med onion diced
  • 4 cloves garlic minced
  • 8 oz mushrooms sliced
  • 1 cup carrots cut into bite size pieces (not too thin or they’ll soften too much)
  • Sea salt and pepper for veggies and chicken
  • 1 lb boneless skinless chicken breasts
  • 2 tsp poultry seasoning dried
  • 4 cups chicken bone broth or sugar free chicken broth
  • 1/2 cup coconut cream or full fat coconut milk, optional*
  • 2 tsp tapioca flour *Optional
  • 1/2 tbsp brown mustard
  • Sea salt and pepper to taste
  • 8 oz cauliflower rice
  • Chopped parsley or chives for garnish


  1. Have all ingredients prepped and ready to go. Turn the instant pot to “saute” and wait until it reads “hot”. Add the ghee and swirl around the bottom, then add onions and cook for 30 seconds until translucent. Add the mushrooms, carrots and garlic, sprinkle with a bit of salt and pepper, stir and cook another minute until fragrant.
  2. Press “cancel”, then season chicken breasts all over with salt and pepper and add to pot, along with the broth and poultry seasoning. Seal the lid and pressure cook for 10 mins.
  3. You can either release the pressure naturally or quick release if you’re short on time. Remove chicken to a plate and shred with two forks, set aside. Press “cancel” and then “sauté” and add the tapioca flour and coconut cream if using*, and the mustard, stir to combine and cook a minute to thicken.
  4. Add chicken back to the pot along with the cauliflower rice and continue to cook on “sauté” another minute. Taste the soup and season with salt and pepper as desired. Serve hot garnished with chopped parsley or chives if desired. Makes 6 servings. Enjoy!

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