Instant Pot Chicken Zoodle Soup
6
30 mins
Ingredients
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1 Tbsp. + 1 tsp. STAR Extra Light Olive Oil
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1 small red onion, diced
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3 carrots, sliced
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3 celery ribs, sliced
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1 banana pepper, diced
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1 jalapeno pepper, diced (optional)
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2 garlic cloves, minced
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Salt and fresh ground pepper, to taste
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1 bay leaf
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1 pound boneless skinless chicken breasts, seasoned with salt and pepper or your choice of seasonings
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6 cups low sodium fat free chicken broth
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4 small zucchini spiralized
Instructions
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1.
Pour 1 Tbsp. of the olive oil inside the pot of your pressure cooker and heat it over medium-high heat.
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2.
Add onions, carrots, celery, peppers, and garlic; season with salt and pepper and sautee for 4 to 5 minutes, or until veggies are tender.
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3.
Add bay leaf and layer the chicken breasts over the vegetables. Stir in chicken broth and apple cider vinegar.
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4.
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.
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5.
Start cooking over high heat until you reach pressure, about 6 minutes. Reduce heat and cook at a constant pressure for 9 minutes.
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6.
Release the pressure; once venting is complete, remove the lid and take out the chicken; transfer chicken to a cutting board and shred it.
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7.
Add chicken back into the pot and stir in spiralized zucchini.
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8.
Cook over medium-high heat for about 4 minutes, or until zoodles are cooked to a desired texture.
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9.
Ladle soup into bowls. Drizzle with STAR Olive Oil and serve.
