Press saute on Instant Pot. Add oil and onions.
Cook for 3 to 4 minutes. Add garlic until
fragrant.
Add chicken broth, tomato sauce, oregano, cumin,
bay leaves and cilantro. Cover and cook on high
pressure for 20 minutes. You can either quick
release or natural release.
After opening the lid, discard bay leaves. Remove
chicken. Add zucchini spirals into soup so they
cook in the hot soup. Shred chicken with two
forks. Then add chicken back into pot.
Ladle into soup into bowls. Top with sliced avocado
and some cheese.
Originally Submitted
11/25/2018
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