1 lb chicken breasts or thighs
1 Tbsp olive oil
1 small onion, diced
3 carrots, sliced
3 stalks celery, sliced
1/2 cup bell pepper, diced
2 cloves garlic, minced
salt and pepper to taste
1 tsp poultry seasoning
1 bay leaf
6 cups chicken broth
2 Tbsp apple cider vinegar
2 Tbsp finely chopped parsley
4 small zucchini
Dice the chicken into 1-inch pieces. Season well with salt and pepper and set aside while you start the vegetables.
Put the olive oil in the Instant Pot and hit the Saute button. Add the onions, carrots, celery and bell pepper. Saute for 2 or 3 minutes adding the garlic for the last minute.
Add the chicken broth and vinegar. Stir well and scrape any stuck on bits of vegetable off the bottom of the pot to prevent the Burn warning when cooking. Add the poultry seasoning, bay leaf and the seasoned chicken and give it a stir.
Close the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button and use the + or – button to get to 5 minutes.
Prepare the zucchini by slicing or spiralizing it into long, thin strips like noodles. A potato peeler works well for this, too.
When the IP beeps that it's done, leave it for a 10-minute natural release. Then flip the valve to Venting for a quick release and when the pin drops, open the pot.
Press Cancel and then Saute. Add the parsley and zucchini strips and cook for 1 - 2 minutes or until the zucchini “noodles” are the tenderness you desire. Taste and add salt and pepper as needed.