Instant Pot | Main Course | Paleo | Recipes
Instant Pot Chicken “Noodle” Soup Recipe with Spaghetti Squash (Whole30 & Paleo)
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Another instant pot soup because I love fall soups, especially this Instant Pot Chicken “Noodle” Soup with Spaghetti Squash . Using spaghetti squash instead of pasta is a great way to add another vegetable and keep to your healthy lifestyle. YUM! Give this recipe and try and leave a review below!
If you like this recipe, try some of my other soup recipes like my Instant Pot White Chicken Chili, Minestrone Soup or Whole30 Instant Pot Chicken Tortilla Soup.
![](https://morganfosternutrition.com/wp-content/uploads/2021/10/11-Chicken-Soup-500x500.jpg)
Instant Pot Chicken “Noodle” Soup with Spaghetti Squash (Whole30 & Paleo)
Print RecipeEquipment
- Instant Pot
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 carrots diced
- 4 celery stalks diced
- 3 garlic cloves minced
- salt & pepper to taste
- 3 lbs chicken breast
- 1 box chicken bone broth
- 1 box chicken stock
- 1/2 tsp oregano
- 1/2 tsp basil
- 1 tsp thyme
- 1 spaghetti squash cooked
Instructions
- Put instant pot on sauté mode and add diced onion, carrots and celery. Sauté for 4-6 minute until veggies are soft.
- Add salt and pepper to taste and minced garlic. Stir and cook for 2 minutes.
- Turn instant pot off and add chicken, spices and broths. Close lid and pressure cook for 22 minutes.
- After pressure cooking is done, quick release. Remove chicken and shred with forks and return back to soup. Add cooked spaghetti squash and stir.
- Serve hot and enjoy!