Instant Pot Chicken Cauliflower Rice Soup

You'll love this Instant Pot Chicken Cauliflower Rice Soup, it's full of flavor and lightened up with cauliflower rice. It's low carb and dairy free!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Set your instant pot to sauté for 5 minutes.

Step 2

Add the avocado oil, chopped onions, carrots, and celery into the pot.

Step 3

Stir frequently until golden brown.

Step 4

Once the onions are golden brown, add the broth, coconut cream, cauliflower rice, chicken, garlic, dried thyme, salt, and pepper.

Step 5

Make sure the instant pot valve on the top it set to “seal.”

Step 6

Set the instant pot to high pressure for 25 minutes.

Step 7

After it’s done cooking, turn the knob to “vent” and allow all the steam to release.

Step 8

Remove the lid and use two forks to pull apart and shred the chicken.

Step 9

I found it was pretty easy to shred the chicken in the instant pot because the chicken is super juicy and tender. But, if it’s difficult for you, pull the chicken out of the pot, place on a cutting board and shred it with the forks. Then transfer the shredded chicken back into the pot.

Step 10

Scoop into bowls and garnish with fresh thyme.

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