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.