Soup’s on. But not just any soup—this one’s a game changer.

Picture this: a chilly evening, steam swirling from the Instant Pot nestled on your countertop, filling the kitchen with an earthy medley of garlic, thyme, and oregano. The savory scent wraps around you like a warm blanket, coaxing you to slow down and savor the moment. It’s the kind of aroma that hooks you before the first spoonful, promising something both hearty and light.

Here’s the kicker—the zucchini noodles. They’re the secret weapon for keeping things fresh and low-carb, slipping into the broth with a gentle hiss during those last few sauté minutes. The chicken? Tender enough to shred with a flick of your fork. Vegetables? Not just filler—they’re the backbone, adding texture and a subtle sweetness that makes you want to sneak a second bowl.

In this soup, there’s no room for fuss—just honest-to-goodness flavor, speed, and simplicity. For anyone who’s ever thought healthy meals meant hours of prep, think again. This recipe is the kitchen equivalent of a mic drop.

If you’re looking for a delicious and easy dinner idea, try this instant pot chicken zucchini noodle soup that’s both healthy and low-carb.

Real Life Perks of Instant Pot Chicken Zucchini Noodle Soup

Whips up in just 35 minutes—perfect for those wild weeknights when the fam’s hangry and time’s tight.
Low-carb and packed with fresh zucchini noodles, so you can skip the heavy starchy stuff without feeling like you’re missing out.
Using the Instant Pot means hands-off cooking—set it and forget it while you tackle other chores or scroll through your feed.
Leftovers store like a champ for 3 days, making it a boss meal-prep option that keeps on giving.
The combo of fresh herbs and veggies means you’re sneaking in nutrients without the usual boring soup vibe—this one’s got guts and gusto.

Instant Pot Chicken Zucchini Noodle Soup

Print Recipe

A healthy and comforting Instant Pot chicken zucchini noodle soup packed with tender chicken, fresh zucchini noodles, and flavorful vegetables. Perfect for a quick, low-carb meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
6 cups low-sodium chicken broth
1 pound boneless skinless chicken breasts
3 medium zucchinis, spiralized into noodles
2 tablespoons fresh parsley, chopped

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Instructions

Set the Instant Pot to ‘Sauté’ mode and heat the olive oil.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic, sliced carrots, and sliced celery. Cook for another 2 minutes, stirring occasionally.
Stir in the dried thyme, dried oregano, salt, and black pepper.
Pour in the chicken broth and add the whole chicken breasts to the pot.
Close the Instant Pot lid and set the valve to ‘Sealing’.
Select ‘Pressure Cook’ or ‘Manual’ mode and set the timer for 10 minutes.
When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid and remove the chicken breasts. Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken to the pot.
Add the spiralized zucchini noodles and stir to combine.
Set the Instant Pot to ‘Sauté’ mode and cook for 2-3 minutes until the zucchini noodles are just tender.
Turn off the Instant Pot and stir in the chopped fresh parsley.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot.

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Instant Pot Chicken Zucchini Noodle Soup Masterclass

The Quick Swap That Saves Your Soup

Ever been knee-deep in a recipe only to realize you’re missing a key veggie? Happens all the time in my kitchen. With this Instant Pot chicken zucchini noodle soup, the zucchini noodles are the star—but don’t stress if zucchinis are out of season. Spiralize yellow squash or peeled cucumber for a similar crunch and mild flavor. If you’re feeling bold, swap out the chicken breasts for thighs—more fat, more flavor, and they stay juicy under pressure. Just adjust the cook time by a minute or two to avoid turning your chicken into shredded mush. This flexibility turns a rigid recipe into a kitchen hack, perfect for last-minute dinners or pantry raids.

Why The Pressure Cooker Magic Works Here — And How To Nail It

Pressure cooking isn’t just about speed; it’s about layering flavor fast and locking in moisture. Here’s the kicker: the soup’s base—onion, garlic, carrots, celery—gets a quick sauté first. This step is the secret handshake for flavor depth, so don’t skip it. When you dump everything into the pot and seal it, the intense steam environment cooks the chicken evenly while the herbs infuse the broth in minutes. Leave the lid closed for natural pressure release—it lets the meat relax, keeping those fibers tender instead of shriveled. Quick release right after? You’ll end up with dry chicken and half-cooked veggies. Trust me, patience pays off in pressure cooking.

Fixing The Zucchini Noodle Blunder—How To Keep ’Em Al Dente

Look, zucchini noodles in soup can go south fast—they’re like soft little sponges waiting to overcook. I’ve seen plenty of wannabe chefs turn these noodles into limp strings of sadness. The fix? Add your spiralized zucchini only after the chicken’s cooked and shredded, then sauté with the lid off for just 2-3 minutes. This keeps them tender-crisp and prevents that soggy swamp effect. Bonus tip: if you’re reheating leftovers and the zucchini noodles have turned mushy from sitting, toss in a handful of fresh zoodles before warming it up. It’s like hitting the refresh button on your bowl—no sog, just fresh crunch. Nothing ruins a comforting soup faster than sad noodles, so keep this move in your back pocket.

Instant Pot Chicken Zucchini Noodle Soup FAQ

Can I use frozen chicken breasts?: Yes, you can. Just add a couple of extra minutes to the pressure cooking time to ensure they cook through completely. Frozen meat tends to need that little extra nudge.
Do zucchini noodles get mushy?: They can if overcooked or stored too long. That’s why we add them at the end and give them just a quick sauté. If you’re reheating leftovers, toss in fresh zucchini noodles to keep things crisp and not soggy—no one likes a noodle flop.
Is this soup low carb?: Absolutely! With zucchini noodles replacing traditional pasta and a lean protein base, this soup fits right into low-carb meal plans without skimping on flavor or heartiness.
Can I skip the Instant Pot and use a stovetop?: You sure can. Brown the veggies in a pot, add broth and chicken, then simmer until the chicken is cooked and tender—usually about 25-30 minutes. Shred the chicken, add zucchini noodles last, and cook a few more minutes until tender.
What’s the best way to store leftovers?: Store your soup in an airtight container in the fridge for up to 3 days. Remember, zucchini noodles soften over time, so for the freshest bite, add some fresh noodles when reheating.