You only need 30 minutes to make this easy Chicken Zoodle Soup in your Instant Pot! Healthy, filling and so delicious. A perfect keto friendly lunch or dinner idea.
I DID IT! I used my pressure cooker and didn’t burn down da hauz!
HELLO, friends! Hope you’re having a wonderful Sunday! I just got back from Punta Cana last night and can hardly keep my eyes open, however, this soup is something I have to share before I head back to the couch and feed my news-obsessed self with all this politics.
But for now, let’s work on our dinner. Dinner that can now be in our lives for forever and always because, it’s easy, it’s super fast, and it’s SO goooood!
This post is sponsored by STAR FINE FOODS! Thank YOU, friends, for supporting the brands that make Diethood possible!
Remember couple of weeks back when I shared about my Crock Pot Garlic Lime Chicken instant-pot-story? Guys, I can still see some spots that I missed on the ceiling… ugh. BUT mistakes are lessons in disguise, and trust me, lesson.learned. I read the manual from front to back, and back to front, and in the end, there’s really nothing to it. Patience is a virtue, one that I must start to practice.
Anywho. Read the manual, friends.
What You’ll Need to Make Instant Pot Chicken Zoodle Soup:
-
- STAR Olive Oil with Fresh Rosemary ✔
- Red Onions ✔
- Garlic ✔
- Carrots ✔
- Celery ✔
- Banana Peppers ✔
- Jalapeno Pepper (optional) ✔
All the needed extra flavors are packed inside this bottle. The aroma and fresh flavor of rosemary is the ultimate addition to our Chicken Zoodle Soup. We’re going to sautee all our veggies in it, but we’re also going to add a hint of it at the end as the ideal garnish.
After a few minutes of sautee, we’re going to add a layer of chicken breasts on top + chicken broth, and let all that cook up together for about 15-ish minutes. That includes the time that the instant pot/pressure cooker needs to reach pressure.
And then?!? Chicken Zoodle Soup madness in just minutes!
Handfuls of spiralized zucchini will be added at the end for just a few minutes, or until al dente.
Drizzle STAR Olive Oil with Fresh Rosemary over the soup and SERVE! Sort of like rocket science, but way easier.
P.S. FOR THOSE THAT NEED A LESSON IN PRESSURE COOKING, PLEASE READ THIS VERY HELPFUL GUIDE >>> http://www.dummies.com/food-drink/cooking/pressure-cooker/pressure-cookers-for-dummies-cheat-sheet/
STAR Rosemary Infused Olive Oil is available at select Walmart, Raley’s and Save Mart stores and ONLINE.
ENJOY!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Instant Pot Chicken Zoodle Soup
Ingredients
- 1 tablespoon + 1 teaspoon STAR Olive Oil with Fresh Rosemary
- 1 small red onion , diced
- 3 carrots , sliced
- 3 celery ribs , sliced
- 1 banana pepper , diced
- 1 jalapeno pepper , diced (optional)
- 2 garlic cloves , minced
- salt and fresh ground pepper , to taste
- 1 bay leaf
- 1 pound boneless skinless chicken breasts , seasoned with salt and pepper or your choice of seasonings
- 6 cups low sodium fat free chicken broth
- 2 tablespoons apple cider vinegar
- 4 small zucchini spiralized
Instructions
- Pour 1 tablespoon of the olive oil inside the pot of your pressure cooker and heat it over medium-high heat.
- Add onions, carrots, celery, peppers, and garlic; season with salt and pepper and sautee for 4 to 5 minutes, or until veggies are tender.
- Add bay leaf and layer the chicken breasts over the vegetables.
- Stir in chicken broth and apple cider vinegar.
- Cover pressure cooker with the lid and lock it. Check the owner’s manual or recipe booklet to see exactly what the pressure-cooker manufacturer recommends.
- *Start cooking over high heat until you reach pressure, about 6 minutes.
- Reduce heat and cook at a constant pressure for 9 minutes.
- Release the pressure; once venting is complete, remove the lid and take out the chicken; transfer chicken to a cutting board and shred it.
- Remove bay leaf. Add chicken back into the pot and stir in spiralized zucchini.
- Cook over medium-high heat for about 4 minutes, or until zoodles are cooked to a desired texture. If using an InstantPot, stir in the zucchini, cover the IP, and let sit for 6 to 8 minutes, or until the zucchini are softened.
- Ladle soup into bowls.
- Drizzle with STAR Olive Oil with Fresh Rosemary and serve.
- If using an InstantPot Electric Pressure Cooker: once you seal the lid, set to "Manual" to cook for 9 minutes. Release the pressure; once venting is complete, remove the lid and take out the chicken; continue with the rest of the recipe.
Video
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Can I use a slow cooker?
Yes, you can. Put all the ingredients in the slow cooker except for the zucchini noodles; then, slow cook on HIGH for 2 hours or LOW for 3 to 4 hours, or until chicken is cooked through. Add in the spiralized zucchini the last 20 minutes of cooking. When the chicken is cooked through, shred it and stir back in the slow cooker.
I’m confused. You exclaim that this is an Instant Pot recipe, but then you have an asterisk to explain that you use a stovetop pressure cooker. That begs the question: is the 9 minutes for an electric pressure cooker, or for a stovetop pressure cooker?
Same question. And do we leave the bay leaf in for serving?
Hi!
You’ll want to set the Instant Pot to “Manual” and cook for 9 minutes. Then, release pressure and continue on with the recipe. You can remove the bay leaf before stirring in the shredded chicken.
Hi!
You’ll want to set the Instant Pot to “Manual” and cook for 9 minutes. Then, release pressure and continue on with the recipe.
This sounds/looks great. I have an InstaPot and I think I will try adding the zoodles when I pull the chicken out to shred and then close the back up quickly and let them just cook in the hot broth. It’s usually plenty hot for a while, especially if I lock the top back on, after the pressure is released and I think probably hot enough to cook the zoodles just right.
I’m curious about the addition of ACV in this recipe though. I use it when making my own chicken broth or bone broth in from chicken bones because it helps break down and extract the minerals from the bones but we aren’t doing that here and as soon as you heat it that much you loose the benefits of raw ACV or the “mother” so what is the purpose of the ACV in this recipe?
This recipe is so good! I just made it and it is the best chicken noodle soup I have ever made. The only changes I made are I used boneless skinless chicken thighs and medium hot green chilies because that’s what I had on hand. I also made Rosemary olive oil because the website was sold out. The olive oil added an amazing flavor.
This would be good… but I wish I hadn’t added the cider vinegar. I can taste it in the soup. Bah.
I’ll give it a run without it next time
How long would you cook this in an Instant Pot? 9 minutes, or less? I am planning on just stirring in the zoodles once the soup is done and letting them “soak” until they are soft….??
After removing the chicken to shred, I put the lid back on for 1 minute on manual pressure cook and did a quick release. Perfect!
When i print the recipes it prints without the picture. Is that the way it’s supposed to print.
Hi! Yes, it’s set up that way so that it doesn’t waste your ink.