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Clean Eating Instant Pot Summer Soup! The perfect blend of comforting and fresh for the season. Packed with all the fresh summer produce and super customizable to whatever you have on hand!

Prep Time    : 20 minutes
Cook Time   : 30 minutes
Total Time    : 50 minutes

Servings      : 8 very generous servings (2 cups each)


·         1 lb. chicken breasts
·         1 28-ounce can crushed tomatoes
·         4 carrots, peeled and chopped
·         2 stalks celery, chopped
·         3 cloves minced garlic
·         1/2 cup farro (you can also use brown rice or small pasta)
·         6 cups chicken broth
·         2 tablespoons olive oil
·         1 teaspoon each basil and oregano
·         1/2 teaspoon each garlic and onion powder
·         2 teaspoons salt
·         2 zucchini, cut into small pieces
·         2-3 cups of fresh sweet corn kernels, cut off the cob
·       Toppings: Parmesan, lemon juice, plain yogurt, fresh herbs, freshly ground pepper, etc.


1.   Place everything except the zucchini and sweet corn in the Instant Pot or pressure cooker. Set to high pressure for 20 minutes. Release the steam.
2. Shred the chicken. Stir in the zucchini and sweet corn. Set to high pressure for another 5 minutes. Release the steam.
3. Let the soup rest for a few minutes – it thickens up a bit as it cools. Season with more salt and pepper and whatever toppings you like. Aaand devour!

Recipe from https:// pinchofyum. com

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