About 300 calories; 40+ g protein; low carb
4 servings
- 1½ lb boneless, skinless chicken breast
- 4 cups low-sodium chicken broth
- 2 cups chopped zucchini
- 1 cup chopped carrots
- 1 cup chopped green beans
- ½ cup chopped celery
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp Italian seasoning
- Salt to taste
- Put everything except the chicken into the Instant Pot.
- Add chicken breasts on top.
- Cook on High Pressure for 12 minutes.
- Natural release for 10 minutes, then release remaining pressure.
- Remove chicken, shred it, and return it to the soup.