Umami Recipes
Umami Recipes

Soups & Pastas

Instant Pot Summer Soup

8 servings


20 minutes

active time

50 minutes

total time


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.


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!


Serving Size




Total Fat

7.2 g

Saturated Fat

1 g

Unsaturated Fat


Trans Fat

0 g


45.1 mg


1341.6 mg

Total Carbohydrate

24.2 g

Dietary Fiber

4.7 g

Total Sugars

7.7 g


18.3 g

8 servings


20 minutes

active time

50 minutes

total time
Start Cooking