Clean Eating Instant Pot Summer Soup
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(95)
Ingredients
8 servings
- 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.
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Preparation
Chef’s notes
If you use small pasta, rice, quinoa, or another quick-cooking grain, add it to the Instant Pot at the same time you add the zucchini and sweet corn to avoid mushiness. Sturdier grains like brown rice and farro will hold up just fine for 30 minutes.
Using both fresh and dried garlic and onion together seems to boost the flavor of the soup.
For a vegetarian/vegan version, omit the chicken and use vegetable broth. Consider increasing the amount of grains or adding a can of beans.
Use a gluten-free alternative to farro such as brown rice, sorghum, quinoa, or gluten-free pasta.
A dollop of plain Greek yogurt can make the soup creamy, tangy, and add protein and probiotics.
For stovetop:
Sauté veggies and spices in oil until softened. Add liquids, grains, and chicken. Simmer until the chicken and farro are done, about 20 minutes. Shred chicken and return to pot. Add zucchini and corn, simmer until cooked.
For slow cooker:
Add all ingredients except zucchini and sweet corn. Cook on high for 3-4 hours, or low for 5-6 hours. Shred chicken, return to pot, and add zucchini and sweet corn for another 20-30 minutes.