Instant Pot Summer Soup

• 份量: 8 servings
• 活動時間: 20 minutes
• 總時間: 50 minutes

食材

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.

步驟

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!

營養

• 卡路里: 217
• 總脂肪: 7.2 g
• 飽和脂肪: 1 g
• 反式脂肪: 0 g
• 膽固醇: 45.1 mg
• 鈉: 1341.6 mg
• 總碳水化合物: 24.2 g
• 膳食纖維: 4.7 g
• 總糖: 7.7 g
• 蛋白質: 18.3 g