Step 1

Add all of the ingredients except for the zucchini and basil leaves to the Instant Pot.

Step 2

Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.

Step 3

Naturally release pressure.

Step 4

Using two forks, shred the chicken.

Step 5

Stir in the zucchini - it’ll warm up on it’s own but if you’d like for the zucchini to be tender, press sauté and cook until tender.

Step 6

Top with basil leaves and parmesan and a dollop of ricotta if desired (highly recommend!).