INSTANT POT ZOODLES RECIPES

Name: Chicken Zoodle Soup
Prep time: 15 min
Cook time: 20 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 3 stalks celery (diced); 2 tbsp pickled jalapeno (diced); 1 cup bok choy (sliced into strips); 1/2 cup fresh spinach; 3 Zucchini (spiralized); 1 tbsp coconut oil; 1/4 cup button mushrooms (diced); 1/4 medium onion (diced); 2 cups cooked diced chicken; 3 cups chicken broth; 1 bay leaf; 1 tsp salt; 1/2 tsp garlic powder; 1/8 tsp cayenne pepper

CHICKEN ZOODLE SOUP – INSTANT POT RECIPES

Chicken Zoodle Soup – Instant Pot Recipes image

Whether you’re looking to warm up on a chilly evening or to soothe a sore throat, this nutritious and hearty recipe for Chicken Zoodle Soup is exactly what you need. With a hint of spiciness to clear out the sinuses and a ton of veggies to nourish the body, this soup is just what the doctor ordered!

Provided by I Love My Instant Pot Keto Diet by Sam Dillard

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 stalks celery (diced)
2 tbsp pickled jalapeno (diced)
1 cup bok choy (sliced into strips)
1/2 cup fresh spinach
3 Zucchini (spiralized)
1 tbsp coconut oil
1/4 cup button mushrooms (diced)
1/4 medium onion (diced)
2 cups cooked diced chicken
3 cups chicken broth
1 bay leaf
1 tsp salt
1/2 tsp garlic powder
1/8 tsp cayenne pepper

Steps:

Place celery, jalapeno, bok choy, and spinach into medium bowl. Spiralize zucchini; set aside in a separate medium bowl. (The zucchini will not go in the pot during the pressure cooking.)
Press the Sauté button and add the coconut oil to Instant Pot. . Once the oil is hot, add mushrooms and onion. Sauté for 4–6 minutes until onion is translucent and fragrant. Add celery, jalapenos, bok choy, and spinach to Instant Pot. Cook for additional 4 minutes. Press the Cancel button.
Add cooked diced chicken, broth, bay leaf, and seasoning to Instant Pot. Click lid closed. Press the Soup button and set time for 20 minutes.
When timer beeps, allow a 10-minute natural release, and quick-release the remaining pressure. Add spiralized zucchini on Keep Warm mode and cook for additional 10 minutes or until tender. Serve warm.

INSTANT POT CHICKEN ZOODLE SOUP | EASY CHICKEN SOUP RECIPE

Instant Pot Chicken Zoodle Soup | Easy Chicken Soup Recipe image

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!

Provided by Katerina | Diethood

Categories Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 13

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

Steps:

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:

Nutrition Facts : ServingSize 1 Cup, Calories 164 kcal, CarbohydrateContent 10 g, ProteinContent 19 g, FatContent 5 g, CholesterolContent 48 mg, SodiumContent 1065 mg, FiberContent 2 g, SugarContent 6 g

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