Healthy Instant Pot Recipes: Day 1- Afternoon

Lunch:

Chicken “Zoodle” Soup

Serves 6

This soup cooks in a little more than 10 minutes, but tastes as if it has simmered for hours. Zucchini “zoodles”replace traditional pasta noodles for a healthful spin on the classic recipe.

Look for packages precut noodles in the produce section, make you own with a spiralizer, or cut strips with a vegetable peeler.

This recipe is:

Gluten Free
Dairy Free
Paleo
Low Fat

Directions:	Ingredients:
Put the onion, carrots, broth, bay leaf, vinegar, parsley springs, thyme, and 1 tsp salt in the Instant Pot. Stir to combine. Nestle the chicken inside.	1 medium onion, chopped
Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 8 minutes at high pressure.	2 carrots, peeled, sliced 1/2 inch thick
Turn the valve to Venting to quick-release the steam. Carefully remove the lid.	3 ribs celery, sliced 1/2 inch thick
Transfer the chicken breasts to a plate. Let the meat cool slightly and then shred it with two forks.	6 cups (1.5 L) chicken stock
While the soup is still hot, add the zucchini noodles to the pot and heat for 3 minutes until they are warmed through.	1 bay leaf
Remove the discard the bay leaf and parsley springs.	1 tablespoon apple cider vinegar
Return the shredded chicken and its juices to the pot and stir to combine.	1 bunch fresh flat-leaf parsley (leaves and sprigs separated, springs tied together with kitchen twine, reserved for garnish)
Taste and adjust the seasoning as needed.	1 1/2 teaspoon chopped fresh thyme leaves (or 3/4 teaspoon dried thyme)
Ladle into bowls, sprinkle with parsley leaves and pepper, and serve right away.	Kosher salt and freshly ground black pepper
	1 lb (500 g) boneless, skinless chicken breasts
* if you are or someone you know is allergic to an ingredient; you can always substitute or even take out of recipe	2 zucchini, spiraled or cut into ribbons using vegetable peeler, or 1 package (10 oz) zucchini noodles

All the love,

Cheyenne