A Bowl of Sunshine: My Instant Pot Summer Soup Adventure
As the days get warmer, my kitchen craves lighter fare, but I still want something comforting. This is where my Instant Pot comes in, transforming the abundance of summer produce into a flavorful and satisfying soup. It’s a beautiful symphony of fresh flavors and minimal effort— the perfect recipe for busy weeknights or relaxed weekend lunches.
The Beauty of Customization
One of the things I love most about this recipe is how easily it adapts to whatever I have on hand. No corn? Add some beans. Craving more greens? Spinach or kale fits right in. The base recipe is a starting point, and you can tweak it to create your own masterpiece.
Here’s how I’ve been doing it lately:
- Gather the Goodies: I start with a base of carrots, celery, and garlic, sauteed to release their fragrant essence, then I add chicken or vegetable broth.
- Grain it Up: A handful of farro adds a hearty chew, but rice or small pasta work just as well.
- Pressure Cook Perfection: Everything goes into the Instant Pot, and in a matter of minutes, the base of the soup is ready.
- Fresh Finish: I stir in zucchini and corn kernels at the very end. Just a few extra minutes in the Instant Pot ensures they are tender-crisp.
Toppings: The Grand Finale
The real magic happens with the toppings. Here are a few of my go-to options:
- A squeeze of lemon juice for brightness.
- Grated parmesan for a salty, savory note.
- Fresh basil and parsley for a burst of herby freshness.
- A dollop of whole milk Greek yogurt for creaminess and a bit of tang.
Instant Pot Magic
The Instant Pot is my go-to kitchen companion. It transforms the meal process into:
- Prep: Chop the veggies and measure the spices.
- Cook: Set it and forget it while you enjoy some sunshine.
- Eat: Delicious homemade soup ready in no time.
Don’t worry if you don’t have an Instant Pot! I've included stovetop directions as well, so no one is left out of this soup party.
More Than Just Soup
This recipe has become more than just a meal to me. It’s a way to celebrate the fresh produce of the season, a flexible and healthy option for lunch or dinner, and a testament to the idea that good food doesn't have to be complicated. It’s a make-ahead meal, perfect for those who love leftovers and are looking for low-maintenance flavor and freshness. So, grab your veggies, fire up your Instant Pot, and dive into a bowl of summer bliss!
Recipe
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 (or other grain)
- 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 fresh sweet corn kernels
- Toppings: Parmesan, lemon juice, plain yogurt, fresh herbs, pepper, etc
Instructions
- Place all ingredients except zucchini and sweet corn in the Instant Pot. Set to high pressure for 20 minutes. Release steam.
- Shred chicken. Stir in zucchini and sweet corn. Set to high pressure for another 5 minutes. Release steam.
- Let the soup rest, season, and add your favorite toppings before enjoying!
Notes
- Adjust grains based on cook time. Add quick-cooking grains with zucchini and corn.
- Garlic and onion powder enhance flavors. Add fresh onions if desired.
- For a vegetarian option, omit the chicken, use vegetable broth and add beans or lentils.
- Yogurt is a surprising, yummy addition for creaminess.
- Stovetop and slow cooker methods are included in the original recipe notes.
Enjoy your bowl of sunshine!