Instant Pot Chicken "Noodle" Soup (Keto)

Instructions:

1. Step 1:

   Finely chop onion and celery. With a spiralizer or vegetable peeler, cut zucchini into long thin noodles. Cut chicken thigh into roughly bite-sized pieces.

2. Step 2:

   Heat Instant Pot on saute and add olive oil. Once hot, add chicken thigh and a pinch of salt and pepper. Cook, stirring occasionally, 5 minutes, until chicken is lightly browned. Add garlic, celery and onions. Continue to cook until onions are softened and fragrant, 4 to 5 minutes more.

3. Step 3:

   Add chicken broth to the pot. Lock lid and set to manual: high pressure for 10 minutes. When done, release pressure naturally 10 minutes, then quick release and remove lid.

4. Step 4:

   Turn Instant Pot to saute and add spinach and zucchini noodles. Stir to combine and cook 5 minutes, just until noodles are soft.

5. Step 5:

   Taste and season with salt and pepper as needed. Serve immediately.