The Best Summer Soup

This vibrant, veggie-packed Instant Pot Summer Soup is the ultimate clean and comforting meal for warm-weather months. It's brimming with fresh summer vegetables like zucchini and corn, paired with tender shredded chicken and hearty farro. Cooked entirely in the Instant Pot, it’s a no-fuss, customizable recipe that’s light yet satisfying, perfect for meal prepping or feeding a family. Bursting with Italian herbs and wholesome ingredients, this soup brings sunshine to your table—one nourishing bowl at a time.

Ingredients (Serves ~8)

Protein & Canned Goods

• 1 lb chicken breasts

• 1 (28 oz) can crushed tomatoes
  
  

Vegetables & Aromatics

• 4 carrots, peeled and chopped

• 2 celery stalks, chopped

• 3 garlic cloves, minced

• 2 zucchini, chopped into small pieces

• 2 to 3 cups fresh sweet corn kernels
  
  

Grain

• ½ cup farro (can substitute brown rice, small pasta, or quinoa)
  
  

Liquids & Oil

• 6 cups chicken broth

• 2 tablespoons olive oil
  
  

Herbs & Seasoning

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 2 teaspoons salt
  
  

Optional Toppings

• Lemon juice

• Grated Parmesan cheese

• Plain Greek yogurt

• Fresh chopped herbs

• Cracked black pepper
  
  

Instructions

1. Pressure Cook Base Ingredients
Add all ingredients except the zucchini and corn to the Instant Pot. Seal and pressure cook on High Pressure for 20 minutes, then use Quick Release to release the steam.

2. Add Fresh Vegetables
Once the pressure is released, open the lid and use a fork to shred the cooked chicken directly in the pot. Add the chopped zucchini and corn. Reseal the Instant Pot and cook again on High Pressure for 5 minutes. Quick release again once finished.

3. Let Soup Rest & Serve
Allow the soup to sit for a few minutes so the farro absorbs more broth and the soup thickens slightly. Taste and adjust salt if needed. Serve hot with your favorite toppings like a squeeze of lemon, shredded Parmesan, a dollop of yogurt, or fresh herbs.

Serving Suggestions

• Makes approximately 8 hearty 2-cup servings.

• Serve it warm with crusty whole grain bread, a simple side salad, or a sprinkle of crackers for a wholesome lunch or dinner.

• It stores well in the fridge for 3–4 days and is freezer-friendly too, making it perfect for batch cooking.

Nutrition Information (per 2-cup serving, approximate)

• Calories: 280–320 kcal

• Protein: 22–25 g

• Carbohydrates: 28–32 g

• Fiber: 4–6 g

• Fat: 9–11 g
  
  

Note: Nutritional values vary depending on toppings, specific brands, and ingredient substitutions.