Instant Pot Summer Soup

• servings: 8 servings
• active time: 20 minutes
• total time: 50 minutes

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 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.

Directions

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

• Calories: 217
• Total Fat: 7.2 g
• Saturated Fat: 1 g
• Trans Fat: 0 g
• Cholesterol: 45.1 mg
• Sodium: 1341.6 mg
• Total Carbohydrate: 24.2 g
• Dietary Fiber: 4.7 g
• Total Sugars: 7.7 g
• Protein: 18.3 g