Instant Pot Chicken "Noodle" Soup (Keto)

Instructions:

1. Finely chop onion and celery. With a spiralizer or vegetable peeler, cut zucchini into long thin noodles. Cut chicken thigh into roughly bite-sized pieces.
2. Heat Instant Pot on saute and add olive oil. Once hot, add chicken thigh and a pinch of salt and pepper. Cook, stirring occasionally, 5 minutes, until chicken is lightly browned. Add garlic, celery and onions. Continue to cook until onions are softened and fragrant, 4 to 5 minutes more.
3. Add chicken broth to the pot. Lock lid and set to manual: high pressure for 10 minutes. When done, release pressure naturally 10 minutes, then quick release and remove lid.
4. Turn Instant Pot to saute and add spinach and zucchini noodles. Stir to combine and cook 5 minutes, just until noodles are soft.
5. Taste and season with salt and pepper as needed. Serve immediately.