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