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WTF Do I Do With
SunFed® Perfect Zucchini® ?!

‐ Instant Pot® Chicken Zoodle Soup ‐

2 SunFed® Perfect Zucchini®

1 tsp olive oil

1 lb chicken meatballs or boneless, skinless chicken breast, diced

1 medium yellow onion, diced

4 medium carrots, diced

4 medium celery stalks, diced

2 garlic cloves, minced

1 tsp salt

½ tsp pepper

½ tsp dried thyme

½ tsp dried oregano

1 pinch turmeric

4 cups unsalted chicken broth


Prep Time: 15 min

Cook Time: 15 min

Servings: 4–6


1 Turn the Instant Pot® on for 10 minutes. Add the olive oil to the pot.

2 Add the diced chicken breast and sauté for 5 minutes. Then, add the onion, carrots, celery, garlic, salt, pepper, thyme, oregano, and turmeric. Mix well. Allow the sauté cycle to finish.

3 Add the chicken broth, place the lid on. and turn the knob to “sealing.” Select the “soup/broth” function and set the cycle time for 5 minutes. While the soup cooks in the Instant Pot, spiralize the zucchini into zoodles (zucchini noodles).

4 When the cycle finishes, immediately but carefully perform a “manual release.”

5 Divide the zoodles between 4–6 bowls. Spoon the hot soup over the zoodles, this will cook them just enough so that they’re not soggy. Enjoy!

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