Instant Pot Chicken and Cauliflower Rice Soup (Low Carb)



  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the olive oil.
  3. Add the onion, carrots and celery and cook, stirring occasionally for 2-3 minutes.
  4. Add the garlic and cook for 30 seconds.
  5. Press the CANCEL button.
  6. Add the chicken, dried thyme, dried parsley and chicken broth and mix to combine.
  7. Close and seal the Instant pot.
  8. Turn the venting knob to SEALING.
  9. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
  10. Adjust the timer to 8 minutes.
  11. When finished cooking, let the pressure come down naturally for 5 minutes, then quick release the rest of the pressure.
  12. Open the lid.
  13. Remove the chicken from the pot.
  14. Shred the chicken with 2 forks.
  15. Press the SAUTE button.
  16. Return the chicken to the pot.
  17. Stir in the cauliflower rice and cook for 1-2 minutes or until tender.
  18. Stir in the chopped parsley.
  19. Press the CANCEL button.
  20. Season to taste with salt and black pepper.
  21. Serve warm.
Serving Size

1

Servings/Recipe

6

Calories

266

Carbohydrates

15.5 g

Sugar

6.4 g

Protein

32.2 g

Fiber

2.7 g

Calories 266 kcal
Potassium 905.5 mg
Vitamin A 275.1 µg
Vitamin C 23.7 mg
Folic Acid (B9) 59.9 µg
Sodium 986.5 mg

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