Diethood » Recipes » Soups » Instant Pot Chicken Zoodle Soup
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Katerina 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.
I DID IT! I used my pressure cookerand 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’ssuper 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!
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.
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)✔
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.
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.
And then?!? Chicken Zoodle Soup madness in justminutes!
Handfuls of spiralized zucchini will be added at the end for just a few minutes, or until al dente.
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:
- Pasta Carbonara with Zucchini Noodles
- Pesto Zucchini Noodles and Shrimp
- Stir Fry Zucchini Noodles
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Instant Pot Chicken Zoodle Soup
Katerina | Diethood
You only need30 minutes to make this easy Chicken Zoodle soup in your Instant Pot! Healthy, filling & delicious. A perfect keto friendly lunch or dinner idea!
5 from 3 votes
Rate this Recipe!
Servings : 6 Serves
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
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
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.
See Also50+ Delicious Recipes That Effortlessly Cut Carbs22 of Our Best Pie Recipes for Your Most Unforgettable Slice EverSouthern Recipes Inspired by The Help30 Top Winter Soup RecipesAdd 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: 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
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
Did you make this recipe?Leave a Rating!
Categories:
- Chicken Recipes
- Dinner Recipes
- Instant Pot
- One Pot Meals
- Side Dishes
- Soups
- Sponsored
Ask a Question or Rate this Recipe
25 comments on “Instant Pot Chicken Zoodle Soup”
sillymary16@hotmail.com
Jan 11, 2021 at 3:01 PM
Can I use a slow cooker?
Reply
Katerina Petrovska
Jan 12, 2021 at 7:22 AM
Yes, you can. Put all the ingredients in the slow cooker except for the zucchini noodles; then, slow cook on HIGH for 2 hours or LOW for 3 to 4 hours, or until chicken is cooked through. Add in the spiralized zucchini the last 20 minutes of cooking. When the chicken is cooked through, shred it and stir back in the slow cooker.
Reply
Kathy
Sep 27, 2018 at 8:44 AM
I’m confused. You exclaim that this is an Instant Pot recipe, but then you have an asterisk to explain that you use a stovetop pressure cooker. That begs the question: is the 9 minutes for an electric pressure cooker, or for a stovetop pressure cooker?
Reply
Krysten
Oct 15, 2020 at 7:43 PM
Same question. And do we leave the bay leaf in for serving?
Reply
Katerina Petrovska
Oct 16, 2020 at 10:54 AM
Hi!
You’ll want to set the Instant Pot to “Manual” and cook for 9 minutes. Then, release pressure and continue on with the recipe. You can remove the bay leaf before stirring in the shredded chicken.Reply
Katerina Petrovska
Oct 16, 2020 at 10:54 AM
Hi!
You’ll want to set the Instant Pot to “Manual” and cook for 9 minutes. Then, release pressure and continue on with the recipe.Reply
This sounds/looks great. I have an InstaPot and I think I will try adding the zoodles when I pull the chicken out to shred and then close the back up quickly and let them just cook in the hot broth. It’s usually plenty hot for a while, especially if I lock the top back on, after the pressure is released and I think probably hot enough to cook the zoodles just right.
I’m curious about the addition of ACV in this recipe though. I use it when making my own chicken broth or bone broth in from chicken bones because it helps break down and extract the minerals from the bones but we aren’t doing that here and as soon as you heat it that much you loose the benefits of raw ACV or the “mother” so what is the purpose of the ACV in this recipe?
Reply
Lynne
Feb 10, 2018 at 12:29 PM
This recipe is so good! I just made it and it is the best chicken noodle soup I have ever made. The only changes I made are I used boneless skinless chicken thighs and medium hot green chilies because that’s what I had on hand. I also made Rosemary olive oil because the website was sold out. The olive oil added an amazing flavor.
Reply
Christy
Jan 17, 2018 at 7:37 PM
This would be good… but I wish I hadn’t added the cider vinegar. I can taste it in the soup. Bah.
I’ll give it a run without it next timeReply
Kim
Sep 1, 2017 at 1:07 PM
How long would you cook this in an Instant Pot? 9 minutes, or less? I am planning on just stirring in the zoodles once the soup is done and letting them “soak” until they are soft….??
Reply
Gayle
Nov 21, 2017 at 3:40 AM
After removing the chicken to shred, I put the lid back on for 1 minute on manual pressure cook and did a quick release. Perfect!
Reply
Sherene
May 12, 2017 at 12:39 PM
When i print the recipes it prints without the picture. Is that the way it’s supposed to print.
Reply
Katerina Petrovska
May 12, 2017 at 1:15 PM
Hi! Yes, it’s set up that way so that it doesn’t waste your ink.
Reply
Lucynda Riley
Feb 28, 2017 at 12:37 PM
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.
Reply
Katerina Petrovska
Feb 28, 2017 at 1:58 PM
Hi Lucynda! That’s exactly what I’m afraid of, too! I am slowly getting over it, though. 😀
Reply
Sarah
Jan 31, 2017 at 7:51 PM
Could you use a slow cooker ? If so, how would you do it?
Reply
Michelle Goth
Jan 31, 2017 at 5:22 PM
I seriously need to get on the ball of trying zoodles. I’ve heard they’re awesome.
Reply
Gayle
Nov 21, 2017 at 3:43 AM
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.
Reply
Anna @ Crunchy Creamy Sweet
Jan 31, 2017 at 3:30 PM
I wish I had a big bowl of this soup right now! Loving the zoodles!
Reply
Sharon @What The Fork
Jan 31, 2017 at 1:45 PM
What a great meal to have during the week that’s so healthy and packed with flavor! This is a definite win!
Reply
carrie @ frugal foodie mama
Jan 31, 2017 at 8:22 AM
Love that you used zoodles instead of traditional noodles in this soup! Looks like healthy comfort food to me. 🙂
Reply
Dee
Jan 31, 2017 at 12:01 AM
I love that this is quick, easy and low carb — exactly what I need!
Reply
Michelle | A Latte Food
Jan 30, 2017 at 4:41 PM
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!
Reply
Erren
Jan 30, 2017 at 10:40 AM
Great recipe! I want a bowl now!
Reply
Jenn
Jan 30, 2017 at 6:13 AM
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.
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