Instant Pot Chicken Cauliflower Rice Soup

Instant Pot chicken and cauliflower rice soup was amazing, and we have been eating leftovers all week long. Canned chicken soup is always so full of sodium and half the time you aren’t even sure if it’s real chicken in there. So homemade is our way to go!!
Here is a new recipe I made with my Instant Pot that was delicious!!!

INGREDIENTS

1 tablespoon of olive oil
1 small onion, diced
3 cloves of garlic, minced
5 carrots, peeled and sliced into 1/2 inch pieces
2 celery sticks, sliced into 1/2 inch pieces
2 bay leaves
1 TBSP thyme
Any vegetables of your choice (I used broccoli, chopped red pepper, and peas)
3 large frozen chicken breasts
6 cups low sodium chicken broth or stock
Kosher salt and freshly ground pepper
One package of frozen cauliflower rice (I get mine at Trader Joe's)

INSTRUCTIONS

1. Set Instant Pot to Saute function.
2. Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes.
3. Add garlic, carrots and celery and saute for another minute.
4. Add frozen chicken to Instant Pot, followed by chicken broth, bay leaves, thyme, 2 teaspoons of salt and several turns of freshly ground pepper.
5. Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 20 minutes, via manual mode.
6. Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.
7. After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.
8. Turn pressure release valve to Quick Release pressure.
9. Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.
10. Remove chicken and set aside to shred.
11. Turn Instant Pot back to Saute function and let chicken broth come to a boil.
12. Shred the chicken.
13. Add frozen cauliflower to the soup.
14. Return shredded chicken to the pot.💓
15. Adjust salt and pepper to taste.

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