Looking for a summer soup that’s both comforting and fresh? Try this Clean Eating Instant Pot Summer Soup! It’s loaded with fresh summer veggies and is super easy to customize based on what you have in your fridge.
Ingredients:
- 1 lb. chicken breasts
- 1 28-ounce can of crushed tomatoes
- 4 carrots, peeled and chopped
- 2 stalks of celery, chopped
- 3 cloves of minced garlic
- 1/2 cup of farro (or substitute with brown rice or small pasta)
- 6 cups of chicken broth
- 2 tablespoons of olive oil
- 1 teaspoon each of basil and oregano
- 1/2 teaspoon each of garlic and onion powder
- 2 teaspoons of salt
- 2 zucchinis, cut into small pieces
- 2-3 cups of fresh sweet corn kernels, cut off the cob
- Optional toppings: Parmesan, lemon juice, plain yogurt, fresh herbs, freshly ground pepper
Instructions:
- Add everything except the zucchini and sweet corn to your Instant Pot. Cook on high pressure for 20 minutes, then release the steam.
- Shred the chicken and stir it back into the pot along with the zucchini and sweet corn. Cook on high pressure for another 5 minutes, then release the steam.
- Let the soup sit for a few minutes to thicken slightly. Season with additional salt and pepper to taste and add any toppings you like.
Notes:
- If using small pasta, rice, quinoa, or another quick-cooking grain, add it when you add the zucchini and sweet corn to avoid it getting mushy.
- For a burst of flavor, use both fresh and dried garlic and onion.
- To make it vegetarian or vegan, skip the chicken and use vegetable broth. Consider adding more grains or a can of beans for extra substance.
- If you’re gluten-free, replace farro with a gluten-free grain like brown rice or quinoa.
- Adding a dollop of plain Greek yogurt can give the soup a creamy, tangy twist and boost its protein content.
This soup is perfect for any season but especially delightful during the summer when you can use fresh produce. Enjoy your meal!
