Low Carb Instant Pot Bone Broth Chicken Soup with Zucchini Noodles
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
Scale
Ingredients
2 tbsp olive oil
1 ½ pound skinless boneless chicken breasts
1 small onion, chopped
3 garlic cloves, minced
3 medium carrots, diced
3 large celery stalks, diced
4 cups bone broth
2 cups water
½ tsp dried thyme
½ tsp dried parsley
2 medium zucchinis, cut into noodles
3 tbsp chopped fresh parsley
salt, black pepper to taste
Instructions
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the onion, carrots and celery and cook for 4-5 minutes.
- Add the garlic and cook for 30 seconds.
- Add the chicken, bone broth, water, dried thyme and dried parsley.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING and press PRESSURE COOK button.
- Adjust the timer to 12 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove the chicken form the Instant Pot.
- Shred the chicken with 2 forks.
- Press the SAUTE button on the Instant Pot.
- Bring the soup to a boil.
- Return the chicken into the Instant Pot.
- Add the zucchini noodles and cook for 2-3 minutes.
- Season to taste with salt and black pepper.
- Stir in the chopped fresh parsley and serve.