Instant Pot Chicken and Cauliflower Rice Soup (Low Carb)

5 from 1 ratings

Chicken and rice soup has been a favorite of mine for years. So you can imagine how I was a little bit worried when I first switched over to the paleo diet, considering the emphasis on keeping your carb intake controlled. Fortunately, there are all kinds of little tips and tricks you can do with the paleo diet to come up with low carb alternatives. One of the best alternatives for rice that I’ve found is to use cauliflower rice. It offers nearly the exact same texture while keeping things nice and low carb, so it fits in perfectly with this instant pot chicken and cauliflower rice soup recipe.

Paleo Instant Pot Chicken Rice Soup
Serving Size

Paleo Instant Pot Chicken Rice Soup

Paleo Instant Pot Chicken Rice Soup

Paleo Instant Pot Chicken Rice Soup

Paleo Instant Pot Chicken Rice Soup

Paleo Instant Pot Chicken Rice Soup

Paleo Instant Pot Chicken Rice Soup

More Paleo Chicken Soup Recipes:

The Best Paleo Buffalo Chicken Soup Ever (Spicy and Satisfying)
Incredible Instant Pot Paleo Chicken Vegetable Soup (Try this!)
Easy 5-Ingredient Crockpot Paleo Chicken Soup
Low Carb Rainbow Paleo Chicken Soup with Zucchini Noodles
Slow Cooker Chicken Enchilada Soup



    • 1 tbsp olive oil
    • 1 medium onion, chopped
    • 3 medium carrots, peeled and sliced
    • 3 celery stalks, sliced
    • 2-3 garlic cloves, minced
    • 1½ pounds boneless skinless chicken breasts
    • 1 tsp dried thyme
    • 1 ½ tsp dried parsley
    • 5 cups homemade chicken broth or stock
    • 2 cups cauliflower florets, riced
    • 2 tbsp chopped fresh parsley
    • salt and black pepper, to taste


  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




P.S. Make sure to take a look at the Paleo Grubs Book. It has over 470+ easy paleo recipes and free 10 week meal plan. Click here to view recipes.

Nutrition Information




15.5 g


7.9 g


6.4 g


32.2 g


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

Print Recipe

  1. Looks fabulous, is there instructions to make this without an Instant Pot? E.g. using a cooker or slow cooker?

    • I sautéed the onions, carrots and celery for a few mins – added garlic for 30 secs. Then transferred to slow cooker and added everything else. 2 hours high – took chicken out and shredded – added chicken back + cauliflower rice — so good!

      Rating: 5

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