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

Instant Pot Chicken Zoodle Soup

Katerina | Diethood
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!
Servings : 6 Serves
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 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


  • 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.



*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.


Serving: 1 Cup | Calories: 164 kcal | Carbohydrates: 10 g | Protein: 19 g | Fat: 5 g | Cholesterol: 48 mg | Sodium: 1065 mg | Potassium: 865 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 5495 IU | Vitamin C: 32.5 mg | Calcium: 58 mg | Iron: 1.2 mg | Net Carbs: 8 g

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.

Course: Soup
Cuisine: American
Keyword: chicken breast recipe, instant pot chicken recipe, instant pot soup recipe, keto chicken recipes, keto dinner idea, keto lunch idea