Pressure Cooker Chicken Zucchini Noodle Soup
Whether you’re looking for a cozy soup to cuddle up with, fighting off a cold, or just looking for something quick and easy to make for dinner, you’re going to love this pressure cooker chicken zoodle soup.
Cooking this soup in a pressure cooker intensifies the flavors in less time with less mess. It’s also a veggie-packed way to enjoy this classic soup and enjoy your Inspiralizer. If you wanted to use different veggies, you could try a nice springtime golden beet or celery root. I love zucchini noodles because they’re easy to spiralize and add a lovely green color to this soup.
Fresh thyme is all you really need to give this chicken zucchini noodle soup a burst of flavor – there are crunchy vegetables, juicy chicken, and a broth you’ll want to drink up at the end!
For a non pressure cooker version of this soup:
How to reheat chicken zoodle soup
- To reheat this soup, place it in a pot and bring to a simmer. Simmer until warmed to your preference. Taste and adjust with more salt, if needed. The zucchini noodles will release water and dilute the broth, so you may need more seasonings or just salt.
If you’re wondering what pressure cooker I use, it’s the Mealthy Multipot. You can find more information about it here!
Would you like to see more pressure cooker recipes? Let us know below in the comments!
Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Pressure Cooker Chicken Zucchini Noodle Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves minced
- 1 red onion diced
- 2 medium carrots diced
- 2 celery ribs diced
- ¼ teaspoon red pepper flakes
- 3 teaspoons fresh thyme or 1 teaspoon dried thyme
- 3 teaspoons fresh oregano or 1 teaspoon dried oregano
- salt and pepper
- 1.5 pounds chicken with skin and bones I like to use about 4-6 chicken thighs, but if you like more meat, add in at least 1 chicken breast
- 4 cups chicken broth low-sodium
- 4 cups water
- 2 bay leaves
- 3 medium zucchinis Blade D, noodles trimmed
Instructions
- Turn your pressure cooker to the saute setting. Add the oil and let warm up for 30 seconds and then add the garlic, onion, carrots, and celery and cook for 3-5 minutes or until onions turn translucent. Add the red pepper flakes, thyme, oregano, season with salt and pepper, and stir well.
- Add the chicken broth, chicken, water, and bay leaves. Close the lid and set to the Soup setting and set the timer for 7 minutes. Once the cycle is done, wait until the natural release is done, about 10 more minutes. Remove the chicken from the pressure cooker and shred, using two forks.
- Switch the pressure cooker back to the saute function and add in the zucchini noodles and let cook, uncovered, for 3 minutes or until noodles are al dente. Turn off the pressure cooker, add the chicken back, stir well, remove the bay leaves, and serve into bowls, garnished with freshly cracked black pepper.
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