Instant Pot Chicken Zoodle Soup

5 from 3 votes
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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.

instant pot, chicken noodle soup, zoodles, zucchini

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!

Instant Pot Chicken Zoodle Soup - Only 20 minutes to this amazing, healthy bowl of Chicken Zoodle Soup prepared in a pressure cooker!

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.

Instant Pot Chicken Zoodle Soup - Only 20 minutes to this amazing, healthy bowl of Chicken Zoodle Soup prepared in a pressure cooker!

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) ✔

Instant Pot Chicken Zoodle Soup - Only 20 minutes to this amazing, healthy bowl of Chicken Zoodle Soup prepared in a pressure cooker!

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.

Instant Pot Chicken Zoodle Soup - Only 20 minutes to this amazing, healthy bowl of Chicken Zoodle Soup prepared in a pressure cooker!
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.

Instant Pot Chicken Zoodle Soup - Only 20 minutes to this amazing, healthy bowl of Chicken Zoodle Soup prepared in a pressure cooker!
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.


Instant Pot Chicken Zoodle Soup - Only 20 minutes to this amazing, healthy bowl of Chicken Zoodle Soup prepared in a pressure cooker!
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!

MORE ZOODLES:

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5 from 3 votes

Instant Pot Chicken Zoodle Soup

You only need 30 minutes to make this easy Chicken Zoodle soup in your Instant Pot! Healthy, filling & delicious. A perfect keto friendly lunch or dinner idea!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 Serves

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
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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.

InstantPot Electric Pressure Cooker Instructions:

  • 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

*I use a stovetop pressure cooker; in automatic electric pressure cookers, there is a count-down feature that automatically maintains the pressure for a certain time.
 

Nutrition

Serving: 1Cup | Calories: 164kcal | Carbohydrates: 10g | Protein: 19g | Fat: 5g | Cholesterol: 48mg | Sodium: 1065mg | Potassium: 865mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5495IU | Vitamin C: 32.5mg | Calcium: 58mg | Iron: 1.2mg

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.

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25 Comments

  1. Lucynda Riley says:

    I am terrified of pressure cookers. My Grandma had one explode in her kitchen and turned her oven hood inside out. My sister in law had one blow up in her kitchen also and her 2-year-old ended up with 2nd-degree burns. They just scare me. Maybe I can plug it in outside.

    1. Katerina Petrovska says:

      Hi Lucynda! That’s exactly what I’m afraid of, too! I am slowly getting over it, though. 😀

  2. Sarah says:

    Could you use a slow cooker ? If so, how would you do it?

  3. Michelle Goth says:

    I seriously need to get on the ball of trying zoodles. I’ve heard they’re awesome.

    1. Gayle says:

      They are amazing sautéed with some olive oil and fennel seed. They need to look translucent to be cooked, and it takes longer than you think. Good with spaghetti sauce and sausage.

  4. Anna @ Crunchy Creamy Sweet says:

    I wish I had a big bowl of this soup right now! Loving the zoodles!

  5. Sharon @What The Fork says:

    What a great meal to have during the week that’s so healthy and packed with flavor! This is a definite win!

  6. carrie @ frugal foodie mama says:

    Love that you used zoodles instead of traditional noodles in this soup! Looks like healthy comfort food to me. 🙂

  7. Dee says:

    I love that this is quick, easy and low carb — exactly what I need!

  8. Michelle | A Latte Food says:

    I’ve been hearing such great things about instant pots! This meal looks amazing, and I might just have to invest in an instant pot myself!

  9. Erren says:

    Great recipe! I want a bowl now!

  10. Jenn says:

    Oh, I love a good chicken soup. I must get to the store soon so I can make it, thank you for the recipe! I hadn’t thought of putting zucchini noodles in soup before…I can’t really imagine why now, it sounds divine.