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Pressure Cooker Cheesy Chicken & Zoodles (Paleo, Whole30, AIP, Keto)

  • Author: Cristina Curp
  • Prep Time: 5
  • Cook Time: 35
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Entree
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Gluten Free


Cheesy Chicken and Zoodles in your Instant Pot



  • 1 1/2 pounds boneless, skinless thighs
  • 1 1/2 tablespoons ghee or olive oil
  • 1 1/2 to 2 cups sliced leeks (or sweet onion)
  • 2 tablespoons Apple cider vinegar
  • 1/2 cup sliced carrots
  • 4 garlic cloves (or 1 tsp garlic powder)
  • 1 tablespoons Great Lakes Beef gelatin
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon salt
  • 1 teaspoon Italian herb blend
  • 1 teaspoon rosemary
  • 2 large zucchini
  • 1 clove garlic
  • 1 bunch broccoli rabe
  • a fist full of greens (arugula, baby kale, spinach)
  • extra ghee (or other cooking fat) and salt for vegetables
  • optional: 2 slices prosciutto or bacon


  1. Heat pressure cooker in saute mode, add in the ghee (or tallow).
  2. As it heats, slice and add leeks, carrots, and garlic to the pressure cooker. You don’t have to give them a proper browning, but this way the leek caramelizes a bit beforehand.
  3. Once all the veggies are in, add in the vinegar, then the herbs, the chicken, and lastly the yeast and beef gelatin. Stir well. Set to pressure cook, poultry mode, or on medium pressure for 20 minutes.
  4. My pressure cooker takes about 25 minutes. In that time spiralize 2 zucchini, spread the zoodles out over kitchen towels, and sprinkle with salt. Cover with a paper towel and pat down. Set aside. Mince a few cloves of garlic.
  5. Dice up some broccoli or broccoli rabe and saute in a skillet on high heat with more ghee (or tallow). Stir often until the edges are browned, you can also add some prosciutto or bacon to the mix.
  6. Turn the heat down and add a fist full of greens (spinach, kale, or arugula). Mix in. When wilted, remove from heat. Sprinkle with salt. When the chicken is done and the pot has released pressure, remove the insert from the pressure cooker and set it under a fan to cool off a bit, at this point, you can also shred the chicken carefully with a fork. You don’t want it to get cold, but as the sauce cools it will thicken to a gravy-like consistency (like melted cheese!). Toss zoodles and broccoli mix in a large bowl.
  7. Spoon chicken over vegetables generously. Use tongs to plate it. Serves 4!


  • Serving Size: 1/4 recipe
  • Calories: 381
  • Fat: 16g
  • Carbohydrates: 17g
  • Fiber: 7g
  • Protein: 45g