Put the bone-in, skin-on chicken thighs into the stainless Ninja Foodi insert. Add the filtered water and sea salt. Lay the peeled zucchini chunks over and around the chicken, keeping the pot comfortably below the maximum fill line.

Install the separate pressure lid and turn the pressure-release valve to Seal. Select Pressure, choose High, and set the time to 40 minutes. The countdown begins after the cooker reaches pressure.

When the cycle ends, let the cooker release pressure naturally. Open only after the float valve drops and the FD401 is fully depressurized.

Lift the chicken thighs to a cutting board or shallow dish. Measure exactly 2 cups of the hot chicken stock for this bisque and reserve any extra stock in a separate heat-safe glass container.

Put all cooked zucchini, the grated ginger, and 1 cup of the measured chicken stock into the Ninja BN801 72-ounce pitcher. Secure the lid, pulse briefly to a thick coarse purée, and pour about half back into the clean Foodi insert.

Add the second cup of measured chicken stock to the blender pitcher and blend the remaining purée until smooth and pale ivory-green. Pour it into the insert and stir the smooth and coarse portions together.

Pull the cooked chicken meat and softened usable tissue from the bones. Discard the hard bones. Chop or tear the chicken into bite-size pieces and stir it into the bisque.

Use Keep Warm to heat gradually, or select Sear/Sauté on Low and stir often for 5 to 10 minutes. Stop when the bisque is steaming and serve hot.