Soups & Pastas

Instant Pot Summer Soup

Name: Instant Pot Summer Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Chicken
Ingredients: 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 basilÂ andÂ 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.

Chicken

8 servings

portions

20 minutes

temps actif

50 minutes

temps total

Commencer à Cuisiner

Ingrédients

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 basilÂ andÂ 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.

Instructions

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.

Shred the chicken. Stir in the zucchini and sweet corn. Set to high pressure for another 5 minutes. Release the steam.

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!

Nutrition

Taille de Portion

Calories

217

Lipides Totaux

7.2 g

Lipides Saturés

1 g

Lipides Insaturés

Acides Gras Trans

0 g

Cholestérol

45.1 mg

Sodium

1341.6 mg

Glucides Totaux

24.2 g

Fibres Diététiques

4.7 g

Sucres Totaux

7.7 g

Protéines

18.3 g