Go Back

Instant Pot Chicken “Noodle” Soup with Spaghetti Squash (Whole30 & Paleo)

Print Recipe

Equipment

  • 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!
Course: Main Course, Soup
Cuisine: American
Keyword: Instant Pot, Paleo, Whole30