
Notes
- The recipe calls for 1-2 cups of water for the soup. You can make it more of a risotto if you use less water. I use about ~1/4-1/2 cup and prefer this consistency.
INGREDIENTS
- Zucchini noodles (use a spiralizer or buy pre-made)
- Chicken Breasts and/or Thighs (5, skinless/boneless, cut in larger than bite-sized pieces)
- Rice or Orzo (2 cups, rinsed)
- Kale (remove stems, chopped)
- Olive Oil (2 Tbsp)
- Onion (One, chopped — about 1 cup)
- Celery (6 stalks, chopped — about 1 cup)
- Carrots (8, chopped — about 2 cups)
- Garlic (5 cloves, minced)
- Rosemary and/or Thyme (fresh, about 1 1/2 tsp)
- Chicken Broth (4 cups, low sodium)
- Water (1-2 cups)
- Lemon Zest
- Salt
- Pepper
After Pressure Cooking
- Lemon Juice (to taste – at least one full lemon)
- Garnish
- Parmesan Cheese (grated)
- Lemon Wedges
- Fresh Sourdough Bread
EQUIPMENT
- Instant Pot
- Spiralizer
DIRECTIONS
- Prep all ingredients before starting to cook (i.e. chop the vegetables in advance).
- Turn pot on Sauté setting. When hot, add olive oil. Then add the onions and cook, stirring occasionally, until turning translucent.
- Add the celery, carrots, and garlic and cook, stirring constantly, for about 20 seconds.
- Add the chicken, rosemary, salt & pepper. Stir.
- Add the broth, water, lemon zest, and rice. Stir.
- Put the lid on. Put it on the Pressure Cook setting and cook on High for 7 minutes.
- When the timer goes off, let the pressure come down naturally for 7-10 minutes, then do Controlled Quick Releases.
- Once depressurized, add zucchini noodles, lemon juice and the kale leaves. Taste and adjust salt.
- Serve hot with bread, lemon wedges, and/or parmesan.