Instant Pot Chicken and Rice Soup (Gluten Free)
This Instant Pot Chicken and Rice Soup is the ultimate allergy friendly comfort food! The creamy soup recipe is gluten free, dairy free, and soy free. It's perfect for chilly winter evenings and makes a big enough batch for leftovers.
Servings: 10 (8 to 10 cups)
Ingredients
- 1½ pounds boneless, skinless, chicken thighs trimmed of excess fat
- 3 cups sliced fresh peeled carrots sliced about 1/8th to 1/4 inch thick
- 4 cups chicken broth
- 1 clove garlic minced or pressed
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon rubbed sage
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon all purpose cajun spice (we use this on everything!)
- Black pepper and salt to taste
- 2 cups cooked white or brown rice (whichever you prefer)
- 1 cup Silk dairy free half-and-half OR canned coconut milk
- 2-3 Tablespoons corn starch (depending on how thick you'd like your soup)
Instructions
- Prepare your rice according to package directions.
- In an Instant Pot or other pressure cooker, place the chicken in the bottom of the Instant Pot and add the sliced carrots on top of the chicken.
- Add the garlic to the pot along with all the seasonings (the thyme, marjoram, sage, onion powder, garlic powder, cajun spice, black pepper, and salt).
- Pour the chicken broth over everything in the pot.
- Cook on “soup” setting on high for 8-9 minutes.
- As soon as you get your Instant Pot started, cook your white or brown rice according to package directions on your chosen rice. You'll need 2 cups for this soup, so you'll want to cook at least 1 cup of dry rice to make 2 cups of cooked rice for the soup.
- Once the cooking is done, turn off the “keep warm” feature (if it comes on automatically) and allow the pressure to release naturally for 25-30 minutes.
- Quick release the rest of the pressure, then open the pressure cooker and stir everything, then shred the chicken (this will be quite easy since it will fall apart).
- Add your rice to the soup and stir to mix.
- Whisk together the Silk half-and-half (or coconut milk) and the corn starch.
- With the lid off your pressure cooker, turn on the brown/heat setting and add the dairy free milk and cornstarch mixture to the heating soup and stir regularly until it thickens to your desired thickness.
- Dish into bowls, allow the soup to cool a few minutes before serving topped with sliced fresh chives.
- Store leftovers in an airtight container for up to 4 days in the fridge.
Notes
Browning your chicken before cooking will add about 10-15 minutes of prep time to this recipe.
