Chicken Cheese Steak Sheet Pan Pizza
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||%|
|Saturated Fat 1g||%|
|Total Carbs 14g||%|
|Dietary Fiber 3g||%|
|Vitamin A 110%|
|Vitamin C 40%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbspolive oil
1/4 tspblack pepper
3 celery stalks, sliced (about 1cup)
2 medium carrots, sliced (about 1 cup)
1 small onion, chopped (about 1 cup)
1 tbspfresh dill, or 1 teaspoon dried dill
1 bay leaf
6 cuplow sodium chicken stock
1 (10 ounce) package zucchini noodles or 2 medium zucchini, spiralized
Pour the olive oil into the pot of your pressure cooker. Select the "brown" or "sauté" setting and heat until hot. Add the diced chicken and season with salt and pepper. Sauté until the chicken starts to brown, about 5 minutes. Then add the celery, carrots and onions. Sauté until vegetables are slightly tender, another to 2 to 3 minutes.
Add the chicken stock to the cooker and season with the dill and bay leaf. Stir to combine.
Place the lid on the pressure cooker and lock into place. Set the cooker on HIGH and the timer for 5 minutes. The cooker will take about 8 to 10 minutes to come up to pressure. After 5 minutes, allow the cooker to vent naturally for 2 to 3 minutes, then turn the valve to "quick release".
Unlock the pressure cooker lid and stir in the zucchini noodles. The soup will be hot enough to soften the zucchini. Let stand for 5 minutes and then serve!
TIP: If you're spiralizing your own zucchini, you might need to cut them into manageable lengths...otherwise you might just get one long noodle!
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