Creamy Gluten-Free Chicken Soup Recipe (Instant Pot)
This creamy gluten-free chicken soup is a warming bowl of comfort, made with tender chicken, hearty vegetables, and a rich yoghurt-egg blend for a velvety finish — all pressure-cooked to perfection yet super tasty. Inspired by Balkan and Mediterranean flavours, it's nourishing, filling, and naturally gluten-free. This Instant Pot soup is wholesome, easy, and absolutely delicious.
Equipment
Instant Pot Pressure Cooker
Ingredients
- 1 L Chicken stock homemade or store-bought low-sodium
- 600 g Chicken meat chicken breast and thighs
- 2 medium Onion diced
- 3 medium Carrots diced
- 150 g Celery (root or stalks) diced
- 130 g Arborio rice arborio, basmati
- Parsley choped
- 1 tsp Salt sea or hymalian
- 1 tsp Black pepper grinded
- 1 tbsp Extra virgin olive oil olive oil, rice bran oil, avocado oil
- 2 Egg yolks
- 3 tbsp Yoghurt homemade or store-bought Greek yoghurt
- 1 tsp Rice flour optional
Instructions
Preparing the Chicken Broth
- Start by placing the chicken meat into the Instant Pot with enough water to cover it. Add a pinch of salt and set the pressure cook function for 1 minute.
- Once the cooking is complete, allow the Instant Pot to cool naturally or release the pressure manually. Strain the broth using a fine mesh strainer and set it aside.
Sauté the Vegetables
- Clean the Instant Pot thoroughly and heat 1 tbsp of oil on the sauté setting. For added richness, you can mix in 1 tbsp of ghee butter. Omit if your broth is too oily.
- Add the diced onions, carrots, and celery root to the pot. Splash a bit of water and sauté for about 5-10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Assemble the soup
- Slowly pour in 1 cup of chicken stock to deglaze the pot. Use a wooden spoon to gently scrape any browned bits from the bottom, ensuring a flavorful base for your soup.
- Add the remaining chicken stock, rice, and the cooked chicken (shredded or diced)—season with salt and black pepper to taste. Switch off the Instant Pot sauté function.
Pressure Cook the Soup
- Close the lid and set the Instant Pot to the pressure cook function for 1 minute. This is enough time to cook, it has been tested multiple times.
- Once done, let the pressure release naturally for until indications before opening the lid
Thicken the Soup
- In a small bowl, whisk together the egg yolks and yoghurt until smooth. Add 1 tsp of rice flour if you want your soup to be creamier. Gradually add a ladle or two of warm soup to the mixture, stirring constantly to temper the eggs.
- Slowly pour the mixture back into the soup in a thin stream while stirring. Ensure the soup is warm but not boiling to avoid curdling. Tip! If you are in a rush, add some cold water or broth to the pot. It will cool down the soup enough to mix with the thickening blend.
Final Additions
- Stir in freshly chopped parsley for a burst of colour and flavour. Taste and adjust seasoning if needed.
- Ladle the soup into bowls and serve hot.
Notes
Dani's Notes:
Yoghurt Substitute: Use coconut yoghurt for a dairy-free option or omit altogether for a lighter version. Rice Choices: Arborio gives a naturally creamier texture, while basmati keeps it light and fluffy. Make it Greek Avgolemono-style: Mix 1 egg with 2 tbsp fresh lemon juice. Temper with warm broth and stir it into the soup for a lemony twist. Vegetable Variation: Swap celery stalks with leeks or parsnips if not available. Add spinach or kale, if you like, for extra nutrients. Leftovers: This soup thickens after chilling. Add a splash of broth or water when reheating. Kid-friendly Tip: Blitz the final soup slightly for a creamy, veggie-blended version that little ones will love.YourDani x x
Nutrition
Calories: 280kcal
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