Hands-on time: 15 minutes
Cook time: 20 minutes
3 stalks celery, diced
2 Tbsps. diced pickled jalapeño
1 cup bok choy, sliced into strips
½ cup fresh spinach
3 zucchinis, spiralized
1 Tbsp. coconut oil
¼ cup button mushrooms, diced
¼ medium onion, diced
2 cups cooked diced chicken
3 cups chicken broth
1 bay leaf
1 tsp. salt
½ tsp. garlic powder
⅛ tsp. cayenne pepper
- Place celery, jalapeño, bok choy, and spinach into medium bowl. Spiralize zucchini; set aside in a separate medium bowl. (The zucchini will not go in the pot during the pressure cooking.)
- Press the Sauté button and add the coconut oil to your Instant Pot. Once the oil is hot, add mushrooms and onion. Sauté for 4 to 6 minutes until onion is translucent and fragrant. Add celery, jalapeños, bok choy, and spinach. Cook for additional 4 minutes. Press the Cancel button.
- Add cooked diced chicken, broth, bay leaf, and seasoning to your Instant Pot. Click lid closed. Press the Soup button and set time for 20 minutes.
- When timer beeps, allow a 10-minute natural release, and quick-release the remaining pressure. Add spiralized zucchini on Keep Warm mode and cook for additional 10 minutes or until tender. Serve warm.
CALORIES: 111 / FAT: 3.7 grams / PROTEIN: 13.2 grams / SODIUM: 445 milligrams / FIBER: 1.7 grams / CARBOHYDRATES: 5.0 grams / NET CARBOHYDRATES: 3.3 grams / SUGAR: 3.3 grams