Soup season, but make it speedy.
There’s something utterly satisfying about a warm, homemade soup that doesn’t require babysitting for hours. I’ve danced with many slow-simmered broths, but the Instant Pot turns that ritual on its head — fast, furious, and full of flavor. This chicken zucchini noodle soup is my go-to when I need a hearty bowl without the wait. The zucchini spirals sneak in a fresh, low-carb twist, balancing the rich chicken broth and tender chunks like a well-oiled machine.
Imagine the aromatic hit as garlic and onions hit hot olive oil, sending your kitchen into a mini sensory overload. Then, the broth bubbles up with thyme and oregano, creating that comforting, homestyle vibe we all crave after a long day. The pressure cooker does the heavy lifting while you catch your breath.
In under 40 minutes, you’re slurping on something light yet filling, mindful without sacrificing taste. It’s not just soup—it’s a kitchen win that feels like a hug in a bowl.
For a different cozy dinner option, try our Slow-Cooked Crock Pot Chicken Vegetable Soup for Cozy Nights that’s perfect for chilly evenings.
Why I Keep This Instant Pot Chicken Zucchini Noodle Soup in My Weekly Rotation
- Whip it up in about 35 minutes—perfect for those nights when you’re running on empty but want something wholesome.
- Low-carb and gluten-free, it fits effortlessly into clean eating or keto lifestyles without feeling like a chore.
- The zucchini noodles hold their shape without turning to mush, thanks to that last sauté step—no soggy spiral drama here.
- Batch cooks like a champ: leftovers stay tasty for days if you follow the trick of tossing in fresh zucchini noodles when reheating.
- Hands down, it’s the kind of cozy soup that makes you feel like you actually nailed dinner, even on your busiest days.
Instant Pot Chicken Zucchini Noodle Soup
- Total Time: 35 minutes
- Yield: 6 1x
Description
A healthy and comforting chicken zucchini noodle soup made quickly in the Instant Pot. This low-carb, gluten-free soup features tender chicken, fresh zucchini noodles, and a flavorful broth, perfect for a nourishing meal any day of the week.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound boneless skinless chicken breasts
4 medium zucchinis, spiralized into noodles
2 tablespoons fresh parsley, chopped
Instructions
Set the Instant Pot to ‘Sauté’ mode and heat the olive oil.
Add the diced onion, carrots, and celery to the pot and sauté for 4-5 minutes until the vegetables soften.
Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and stir in the dried thyme, dried oregano, salt, and black pepper.
Place the chicken breasts into the broth, ensuring they are submerged.
Secure the Instant Pot lid and set the valve to ‘Sealing’.
Select ‘Pressure Cook’ or ‘Manual’ mode and set the timer for 10 minutes on high pressure.
When the cooking time is complete, allow a natural pressure release for 10 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure.
Open the lid and carefully remove the chicken breasts. Shred the chicken using two forks.
Add the spiralized zucchini noodles to the pot and stir to combine.
Return the shredded chicken to the soup and stir.
Set the Instant Pot to ‘Sauté’ mode and cook for an additional 2-3 minutes until the zucchini noodles are just tender.
Turn off the Instant Pot and stir in the chopped fresh parsley.
Ladle the soup into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Explore more:
Dinner Recipes
Mastering Instant Pot Chicken Zucchini Noodle Soup
The Swap That Saves Your Soup: Zoodles vs. Traditional Noodles
Look, zucchini noodles—aka zoodles—aren’t just trendy; they’re the MVPs of this low-carb game. I like tossing them in right at the end because they cook lightning fast and keep their snap. Swap ’em out for classic pasta if you must, but be ready for a mush-fest if you add them too soon. Pro tip: if you’re craving that carb comfort, spiralize some sweet potatoes or carrots for a different texture and slight sweetness—zoodles aren’t the only veggie spiral in town. Just remember, zucchini has a high water content, so chucking it in early turns your broth into a watery mess faster than you can say “pressure release.” Keep the zoodles fresh and quick, and your soup stays crisp, clean, and far from sad.
Pressure Cooking—Why It’s the Real Game Changer
Instant Pot magic in 20 minutes? Yes, please. Here’s the skinny: cooking chicken breasts under pressure locks in juices and shreds like a dream. No dry, rubbery bites allowed in this kitchen. Plus, the veggies get tender but not mushy—thanks to that quick sauté before the pot seals tight. The natural pressure release? That’s your secret weapon for gentle finishing. You walk away, the pot works its mojo, and bam—you avoid the dreaded soup explosion or chicken turnin’ to jerky. And hey, never underestimate the humble sauté step at the start: it amps the flavor like a boss before the pressure does its thing. Trust me, skipping that step is like making a pizza without sauce. Bland city.
Rescue Mission: Fixing Watery or Soggy Soup
Ever opened your pot and thought, “Whoa, this broth looks more like a pool party than soup?” Happens to the best of us. The culprit is usually zucchini’s water release or too much broth. Here’s the fix—it’s all about patience and layering flavors. First, pull out some of the zoodles and drain any excess water if you can. Then, crank the sauté mode and simmer the soup uncovered to tighten up the broth. A sprinkle of instant potato flakes or a small spoonful of cornstarch slurry (half cornstarch, half cold water) stirred in can thicken things up fast, no fuss. Lastly, fresh herbs—parsley, dill, or thyme—added last minute brighten and distract from any lingering blah broth vibes. Done and dusted.
Instant Pot Chicken Zucchini Noodle Soup FAQs
A: Yes, you can! Just add a couple of extra minutes to the pressure cooking time. Frozen chicken tends to take a bit longer to cook through, but your Instant Pot will handle it like a champ.