When you need a hug in a bowl but are short on time, this Instant Pot Chicken & Zoodle Stew is your new best friend! It delivers all the classic, soul-warming flavors of traditional chicken noodle soup but with a healthy, low-carb twist. Forget simmering for hours; this entire one-pot wonder comes together in a mind-blowing 13 minutes, making it the ultimate weeknight warrior. It’s cozy, it’s quick, and it’s packed with wholesome veggies and tender chicken. Let’s get cooking!
Ingredients
• Total Time: 13 MIN | Serves: 4
• 4 cups (950 ml) vegetable stock
• 1 cup (150g) diced chicken breast
• 6 oz (170g) spiralized zucchini (zoodles)
• 1 cup (150g) diced onion
• 1 cup (120g) diced celery
• 1 cup (150g) diced bell pepper, any color
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Place the diced chicken, onion, celery, and bell pepper into the inner pot of your Instant Pot.
3. Pour the vegetable stock over the and season lightly with salt and pepper.
4. Secure the lid, ensuring the steam release valve is set to the ‘Sealing’ position.
5. Select the ‘Stew/Soup’ or ‘Pressure Cook’ setting and set the timer for 8 minutes.
6. Once the cooking cycle is complete, perform a quick release of the pressure. Carefully open the lid once the pin has dropped.
7. Stir in the zucchini noodles (zoodles) and let them sit in the hot stew for 1-2 minutes to soften slightly. Serve immediately.
Nutritional Information
• Per Serving
• Calories: 120
• Total Fat: 5g
• Net Carbs: 7g
• Protein: 6g
• Fiber: 1g
Pro Tips
• For a richer flavor, use chicken bone broth instead of vegetable stock.
• Don’t overcook the zoodles! Add them at the very end after pressure cooking to keep them from becoming mushy.
• Add a squeeze of fresh lemon juice and a sprinkle of fresh parsley or dill just before serving to brighten up the flavors.
• Feel free to add other quick-cooking vegetables like chopped spinach or mushrooms along with the zoodles.
FAQ
Q: How do I keep my zoodles from getting mushy
A: To prevent mushy zoodles, it’s crucial to add them at the very end, after the pressure cooking cycle is complete. Stir them into the hot stew and let them sit for only 1-2 minutes to soften slightly before serving.
Q: Can I use a different broth for this stew
A: Yes, for a richer and more savory flavor, you can easily substitute the vegetable stock with chicken bone broth. This will also add extra protein and nutrients.
Q: Is this Instant Pot chicken stew keto-friendly
A: Absolutely. With only 7g of net carbs per serving, this Instant Pot Chicken & Zoodle Stew is a perfect low-carb and keto-friendly meal.
Q: What other vegetables can I add to this recipe
A: You can add other quick-cooking vegetables to this stew. Chopped spinach or mushrooms are great options to stir in along with the zoodles at the end of the cooking process.
