Chicken Zoodle Soup


  • 3 stalks celery
  • 2 tbsp pickled jalapeno
  • 1 cup bok choy
  • 1/2 cup fresh spinach
  • 3 Zucchini
  • 1 tbsp coconut oil
  • 1/4 cup button mushrooms
  • 1/4 medium onion
  • 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
  • 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.
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