Recipe
Quick & Easy Instant Pot Chicken Zoodle Soup
You’ll love this cozy and comforting Instant Pot Chicken Zoodle Soup! It’s a lowcarb, gluten-free soup, and the perfect reason to use your Instant Pot. Plus, Ishare my tips for perfectly cooking spiralized zucchini noodles (zoodles!) in theInstant Pot, avoiding an overly watery texture.
Prep: 15 minCook: 15 minTotal: 30 min
Servings: 4-6 1x
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
- 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!
Tips
I find that 4 servings is enough for a light meal and 6 servings is enough for a side of soup.
Find it online: https://thetoastedpinenut.com/instant-pot-chicken-zoodle-soup/