Turn instant pot on sauté mode for 5 minutes. In pot, heat olive oil. Sauté celery, onion, carrots and garlic for about 5 minutes.
Once vegetables have sautéd, layer chicken breasts on top of mixture. Sprinkle with spices + fill with chicken stock. (It is recommended to add 2 total quarts of broth if using instant pot, vs 1.5 quarts for slow cooker due to the high pressure cooking
Cover instant pot and set to ‘Soup’ for 13 minutes.
Allow the soup to come to pressure and cook. Once finished, quick release the pressure. Remove bay leaves and throw away.
Remove chicken from the pot + shred on a cutting board with forks or in a mixer.
Place chicken back in instant pot, and stir to combine.
When ready to serve, add raw, room temperature zucchini noodles, they will warm in the soup!
Tip: For best results, I recommend adding the zucchini noodles to the bowl instead of adding to the slow cooker pot. This way your zucchini noodles/spinach won’t get soggy if you eat leftovers.