Instant Pot Chicken Zucchini Noodle Soup
A healthy and comforting Instant Pot chicken zucchini noodle soup that’s quick to prepare and perfect for a nourishing meal. Tender chicken, fresh zucchini noodles, and flavorful broth come together in this low-carb, gluten-free soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 stalks celery, sliced
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound boneless skinless chicken breasts
3 medium zucchinis, spiralized into noodles
2 tablespoons fresh parsley, chopped
Instructions
Set the Instant Pot to ‘Sauté’ mode and heat the olive oil.
Add the diced onion, minced garlic, sliced carrots, and sliced celery to the pot. Sauté for 4-5 minutes until the vegetables are softened.
Pour in the chicken broth and stir in the dried thyme, dried oregano, salt, and black pepper.
Place the chicken breasts into the Instant Pot, submerging them in the broth.
Close the lid and set the valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ high pressure for 10 minutes.
When the cooking time is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid and remove the chicken breasts. Shred the chicken using two forks.
Turn the Instant Pot back to ‘Sauté’ mode. Add the spiralized zucchini noodles to the pot and cook for 2-3 minutes until just tender.
Return the shredded chicken to the pot and stir to combine. Cook for an additional 1-2 minutes to heat through.
Turn off the Instant Pot. Stir in the chopped fresh parsley.
Ladle the soup into bowls and serve hot.