This Instant Pot Chicken Zoodle Soup is insanely easy to make and loaded with flavor!
As I’ve learned, the key to a reallyyyy delicious soup is using homemade or high-quality store bought broth (Bonafide Provisions is one of my favorites).
Growing up my grandma always used to make her own broth and would use it to make soup. It was the BEST soup I’d ever had, and it wasn’t until I learned about what bone broth actually is that I understood why. Homemade broth is sooooo much more flavorful than the store-bought boxed varieties, plus it has amazing gut healing benefits too!
This Instant Pot Chicken Zoodle Soup is a take on my classic Chicken Zoodle Soup, made even easier and just as delicious as the original! If you don’t have an Instant Pot just check out that recipe for stovetop directions!
You can easily swap the zucchini noodles (zoodles) for sweet potato, butternut squash noodles. I often buy pre-made veggie noodles from Whole Foods, but you can also make your own using a spiralizer too!
Enjoy this Instant Pot Chicken
Instant Pot Chicken Zoodle Soup
- Instant Pot
- 2 tablespoons ghee or avocado oil
- 1 small yellow onion, diced
- 2 medium carrots, chopped (I used 1 cup shredded carrots)
- 2 celery stalks, chopped
- 1-1 1/2 pounds boneless, skinless chicken thighs (breasts are fine to use, they just tend to dry out)
- 6 cups chicken broth
- 1 1/2 teaspoons fresh thyme, minced (or ¾ teaspoon dried)
- 2-3 tablespoons fresh parsley, minced
- 1 small zucchini, made into zoodles using either a julienne peeler or spiralizer
- Sea salt & black pepper, to taste
- Place the ghee/avocado oil into your Instant Pot and select the 'saute' mode. Once melted, add the onion, carrot and celery to the pot and saute until softened. Remove the veggies from the pot and place into a bowl. Set aside.
- Add the chicken and broth to the Instant Pot, seal the lid and select 'manual' mode and press the '-' until the screen says 15 minutes.
- Once the Instant Pot has finished cooking, manually release the pressure. Remove the lid and shred the chicken using two forks.
- Select 'saute' mode once again. Add the thyme and parsley to the pot and stir well to combine. Add onion, carrot and celery mixture back into the pot, and stir once more. Drop the zoodles into the pot and cook just until tender. Season with salt and pepper, to taste. Turn off your Instant Pot and ENJOY this soup!
Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!