Directions
Set your Instant Pot to the “Sauté” function and add the coconut oil.
Once the oil is shimmering, add the chicken thighs and cook for 4-5 minutes per side, until nicely browned.
Transfer the seared chicken to a bowl or cutting board.
Add the chopped carrots, celery, and scallions to the pot.
Sauté for 2-3 minutes, stirring occasionally, until they begin to soften.
While the vegetables are cooking, use two forks to shred the seared chicken thighs into bite-sized pieces.
Press “Cancel” to turn off the Sauté mode. Return the shredded chicken to the pot.
Pour in the chicken broth, oregano, basil, salt, and pepper.
Stir to combine all .
Secure the lid and turn the pressure valve to the “Sealing” position.
Select the “Soup” setting and cook for 15 minutes at high pressure.
Once the timer finishes, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to vent any remaining steam.
Open the lid, stir in the fresh zucchini noodles, and let them sit in the hot broth for 1-2 minutes to warm through without becoming mushy.
Serve immediately.
