Instant Pot Chicken Zoodle Soup

I’m not the best at using my Instant Pot. I bought it last year because it was all the rage and it seemed to be making everyone’s life easier. People that had it were obsessed with it and I needed to know why.

So I bought one. It was a “business expense” and I had some fun experimenting with it. But then, I found a spot on the shelf and it has stayed put since that first round of instant pot fun.

It has fared better than my Crock Pot which is shoved in a closet somewhere. My Instant Pot is out visibly on the shelves. It’s staring at me everyday and jumps out every time I’m in the kitchen like, “remember me?”

So far, the only other Instant Pot recipe I have on the blog is this Bruschetta Chicken which is actually amazing and I love it so much. It’s great for a meal prep situation and if you have an Instant Pot I reeeeally suggest you give it a try.

Welp, I’m back at it, folks! The Instant Pot has made a reappearance and we’re making a recipe that I’ve been meaning to get onto the blog since zoodles first made their appearance in my life.

Chicken Zoodle Soup. It’s cozy, it’s comforting, it’s perfect for these chilly months when all you really want is warm soup. Whether you’re warding off a cold, or just want to get cozy af, I can’t wait for you to give this Instant Pot Chicken Zoodle Soup a whirl! So, let’s run through how to make it!

Turn the Instant Pot to the “Sauté” setting for 10 minutes. Add the olive oil to the pot. Add the diced chicken breast and sauté for 5 minutes.

Then, add the onion, carrots, celery, garlic, salt, pepper, thyme, oregano, and turmeric. Mix well. Allow the sauté cycle to finish.

Add the chicken broth and place the lid on and turn the knob to “Sealing”. Select the “Soup/Broth” function and set the cycle time for 5 minutes. While the soup cooks in the Instant Pot, spiralize the zucchini. When the cycle finishes, immediately preform a “Manual Release”, carefully.

Divide the zucchini noodles between 4-6 bowls. Spoon the hot soup over the zoodles, this will cook them just enough so that they’re not soggy.

Serve & enjoy!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Instant Pot Chicken Zoodle Soup

You’ll love this cozy and comforting Instant Pot Chicken Zoodle Soup! It’s low carb, gluten free and the perfect excuse to use your Instant Pot!

Recipe by:Lindsay Grimes Freedman

Prep: 15 minCook: 15 minTotal: 30 min

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Servings: 4-6 1x

1x2x3x

Ingredients

• 1 tablespoon olive oil
• 1 lb. boneless, skinless chicken breast, diced
• 1 medium yellow onion, diced
• 3–4 medium carrots, diced
• 3–4 medium celery stalks, diced
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2teaspoon dried thyme
• 1/2teaspoon dried oregano
• 1 pinch turmeric
• 4 cups unsalted chicken broth
• 2 medium zucchinis, spiralized

Instructions

1. Turn the Instant Pot to the “Sauté” setting for 10 minutes. Add the olive oil to the pot.
2. Add the diced chicken breast and sauté for 5 minutes.
3. Then add the onion, carrots, celery, garlic, salt, pepper, thyme, oregano, and turmeric. Mix well.
4. Allow the sauté cycle to finish.
5. Add the chicken broth and place the lid on and turn the knob to “Sealing”. 
6. Select the “Soup/Broth” function and set the cycle time for 5 minutes.
7. While the soup cooks in the Instant Pot, spiralize the zucchini.
8. When the cycle finishes, immediately preform a “Manual Release”, carefully.
9. Divide the zucchini noodles between 4-6 bowls. Spoon the hot soup over the zoodles, this will cook them just enough so that they’re not soggy.
10. Serve & enjoy!

Tips

I find that 4 servings is enough for a light meal and 6 servings is enough for a side of soup.

© The Toasted Pine Nut

Enjoy!! xo

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!