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Instant Pot Summer Soup

This instant pot summer soup recipe takes advantage of fresh vegetables, hearty grain, and flavorful broth. It will also give you another reason to love your pressure cooker. It makes for a fresh-tasting, delicious, and satisfying meal.

Closer view of the two grey bowls of soup with bread and a big serving bowl in the background

Some people don’t eat soup during the summer months. I am NOT one of those people. I enjoy and eat soup year round. My grandmother used to say that soup in the summer helps you cool off. I’m not sure of the reasoning behind it, but I have never felt overheated when I enjoyed soup during warm/hot seasons.

What I love about this summer soup is it has such a fresh taste and the melding of the flavors makes you want to shovel it in your mouth. It is light enough that you won’t feel overwhelmed or overly full.

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But don’t let the name stop you from enjoying it during the colder months. Just add a few chunks of bread and get ready for a scrumptious meal.

Why this recipe works

  • You can eat a soup like pea soup and while it is delicious, it doesn’t make you think ‘summer’. This soup screams summer because of the ultra fresh zucchini and corn cut right off the cob.
  • If you have a garden, you can use your fresh summer produce in this recipe.
  • The grain farro gives the soup substance, which means it is hearty enough to be eaten by itself for dinner.
  • Cooking farro in an Instant pot or pressure cooker lessens the cook time of the grain and causes it to thicken the broth, giving your soup a rich and satisfying texture.
  • This recipe makes a good quantity of soup, which means, if you aren’t feeding a crowd, you can freeze it in an airtight container, defrost it, and serve it again another time (or two).

Ingredients and substitutes

  • Onion – I use Vidalia onions as I love that they are sweeter than yellow onions, but you can use yellow onions if you prefer.
  • Diced tomatoes – 28-ounce can. I love diced tomatoes and cook with them almost exclusively, even with tomato gravy (what you would call tomato sauce).
  • Farro – either full cook or instant. See the above notes. Farro is a fabulous grain that you MUST try if you haven’t already. Here’s a great post espousing the virtues of the grain.
  • Chicken broth – I use Trader Joe’s free-range broth, which is both inexpensive and delicious. You can substitute vegetable broth (which Trader Joe’s also sells) in this recipe since the soup is tomato based.
  • Herbs – dried oregano and basil. I use organic.
  • Garlic – I use garlic paste and if I could write a whole post on it, I would. I L O V E this stuff. You can buy it in the grocery store at the produce section where the fresh herbs are. The brand is Gourmet Gardens. LOVE IT!
  • Salt – I always use fine sea salt.
  • Zucchini – two medium-sized firm zucchini, about 2.5 cups. You could also substitute it with summer squash.
  • Corn – Fresh and sweet; about 2 cups. Cut it off the cob with a sharp knife. If fresh corn isn’t available, you can use frozen.
Helpful
Tips
  • Zucchini and corn cook really quickly, so depending on how crunchy you like your vegetables, you can either 1) add them to the instant pot after the soup is done for an additional three-minute cook time, as I do in this recipe OR 2) stir them into the finished soup without cooking, after you’ve released the pressure. In the case of option 2, just cover the pot and let everything sit for 10 minutes. Either method will work.
  • If you want this summer soup to be vegetarian, omit the chicken broth and add vegetable broth or just water.
  • Want some meat in this soup? I find that pre-cooked shredded chicken breasts go well with the vegetables and broth.
  • You can also add canned cannellini beans to make it thicker.
  • Farro comes in two different ways, regular (30 minutes) or instant (10 minutes). I’ve used both and prefer the regular kind just because it feels heartier.
  • I always wash my farro before using it. Here’s how: Place a smallish strainer in a large bowl and pour the correct amount of the grain into the strainer. Add enough water to cover the farro without covering the top of the strainer and swish the grain around the water with your fingers. Dump the water and repeat it two times.
  • I have made meals in the Instant pot where I use the sauté function on the vegetables before I seal it up and start cooking. I have also done it without sautéing the vegetables with olive oil. Let me tell you, I hardly ever sauté anymore. I just throw the ingredients in the pot, seal it and start cooking. I never can tell the difference. The only thing I will sauté in the Instant pot before cooking is meat.
A grey bowl filled with a vegetable soup with a spoon and on a grey napkin
Photo Credit: Dishes Delish.

How to make instant pot summer soup

Pre-step

Get out your pressure cooker or Instant Pot. Chop the onion in chunks and wash the farro. (See the helpful tips above.)

Step one

Gather the ingredients – farro, diced tomatoes, chopped onion, chicken broth (or vegetable if you are want your summer soup to be vegetarian), garlic, oregano, basil, and salt.

Farro, herbs, garlic, onion, tomatoes and broth and the instant pot insert on a table

Step two

Place all the above ingredients plus 2 cups of water in the instant pot.

All the ingredients in the instant pot for the soup - you can see garlic, farro and diced tomatoes

Step three

Seal the IP and make sure the venting knob is in the sealed position. Press the pressure cook button and the mode should be on Normal and the temperature High.  These are the default factory settings and I’ve yet to change them. Set the timer to 20 minutes. Please note that the pressure cooker will take around 10 minutes to come to pressure.

Step four

Wash the zucchini and fresh corn.

Zucchini and corn on a table for the soup

Step five

Cut the zucchini first in 1/2 inch wheels and then in quarters. You want about two and a half cups, don’t go over that amount as you don’t want the contents to exceed the mark on the inside of the insert as it could overflow when cooking. Also take a sharp knife and slice corn kernels off the cob. You want about two cups but your veggie measurements don’t need to be exact. It’s soup!

Chunked zucchini and corn off the cob in a glass bowl with a dish towel in the background

Step six

When the IP beeps to let you know it is done, you can either wait five minutes and do a quick release by putting on an oven mitt and nudging the venting knob to let the steam out OR you can let the pressure release naturally, which takes between 10 – 15 minutes.

I do the quick release method.

Step seven

Open the cover of the IP.

This is what the soup looks like once you do. (A)

The soup cooked in the instant pot and the zucchini and corn added

Step nine

Pour the zucchini and corn in the soup and stir. (B)

Step ten

Seal the IP again, making sure the venting knob is in the sealed position. Press the pressure cook button and set the timer for 3 minutes. At this time the IP will come to pressure again but does so at a quicker timeline.

Step eleven

Do a quick release: first, let the IP rest for 5 minutes, then don an oven mitt and nudge the venting knob to the venting position in order to let all the steam escape and the little silver button to retract.

I always transfer soup out of the IP and into either a serving dish or one of my Le Creuset pans.

Soup in a serving bowl with the bread, a pan and bowls in the background

I cut some bread and ladle the summer soup into bowls.

Almost an overview view of the flavorful soup in two grey and white bowls and spoons on the napkin

And the overhead view.

Overhead view of the soup in two bowls with two spoons and bread

So delicious. Want to give it extra pizzaz? Sprinkle some fresh parmesan on it before serving.

I hope you enjoyed this instant pot summer soup recipe.

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Grey bowl of vegetable soup - square

Summer Soup

This soup is so fresh tasting and delicious that you'll want it year round. Thankfully you can get the ingredients most of the year!
5 from 18 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: soup with corn, summer soup, zucchini soup
Prep Time: 10 minutes
Cook Time: 23 minutes
Servings: 10 cups
Calories: 136kcal

Ingredients

  • 1 medium onion (chopped)
  • 14.5 ounces diced tomatoes (one small can)
  • 1.5 cups farro (washed and rinsed)
  • 4 cups chicken broth (or vegetable broth if you want vegetarian or vegan)
  • 2 cups water
  • 3 teaspoons garlic paste (or 3 garlic cloves, crushed)
  • 3/4 teaspoon salt (sea salt)
  • 1 teaspoon oregano (dried)
  • 1 teaspoon basil (dried)
  • 2 medium zucchini (2.5 cups – sliced in .5 inch rounds and then quartered)
  • 2 ears corn (2 cups – kernals cut off cob or you could use frozen if it's not available)

Instructions

  • Place onion, broth, water, farro, diced tomatoes, salt, oregano, basil and garlic in Instant pot.
    1 medium onion, 14.5 ounces diced tomatoes, 1.5 cups farro, 4 cups chicken broth, 2 cups water, 3 teaspoons garlic paste, 3/4 teaspoon salt, 1 teaspoon oregano, 1 teaspoon basil
  • Seal IP and make sure the venting knob is in the sealed position. Press pressure cook button, make sure it is on high and normal (default factory settings) and set the timer for 20 minutes.
  • Cut the zucchini in 1/2 inch wheels and then in quarters. Also cut the corn kernals off the cob and set aside.
    2 medium zucchini, 2 ears corn
  • Once the timer beeps to indicate it's done, wait 5 minutes before you do a quick release – don an oven mitt and nudge the knob to the venting position.
  • Once the pressure has been released, open cover and pour in the zucchini and corn in with the soup. Give it a quick stir then seal the IP. Make sure the venting knob is set to sealed and press the pressure cook button and set the timer for 3 minutes. The IP shouldn't take as long to come back to pressure.
  • Once the timer beeps, wait 5 minutes before doing another quick release. Open cover and transfer soup into a serving dish or pan.
  • Serve
  • Eat
  • Enjoy

Equipment

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Notes

I did not add the time it takes for the IP to come to pressure or the time it takes to release the pressure.
Helpful tips
  • Zucchini and corn cook really quickly, so depending how crunchy you like your vegetables, you can either 1) add them to the instant pot after the soup is done for an additional three-minute cook time, as I do in this recipe OR 2) stir them into the finished soup without cooking, after you’ve released the pressure. In the case of option 2, just cover the pot and let everything sit for 10 minutes. Either method will work.
  • If you want this summer soup to be vegetarian, omit the chicken broth and add vegetable broth or just water.
  • Farro comes two different ways, regular (30 minutes) or instant (10 minutes). I’ve used both and prefer the regular kind just because it feels heartier.
  • I always wash my farro before using. Here’s how: Place a smallish strainer in a large bowl and pour the correct amount of the grain in the strainer. Add enough water to cover the farro without covering the top of the strainer and swish the grain around the water with your fingers. Dump the water and repeat 2 times.
  • I have made meals in the Instant pot where I use the sauté function on the vegetables before I seal it up and start cooking. I have also done it without sautéing the vegetables. Let me tell you, I hardly ever sauté anymore. I just throw the ingredients in the pot, seal it and start cooking. I never can tell the difference. The only thing I will sauté in the Instant pot before cooking is meat.

Nutrition

Serving: 1.5cups | Calories: 136kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 641mg | Potassium: 427mg | Fiber: 6g | Sugar: 4g | Vitamin A: 178IU | Vitamin C: 22mg | Calcium: 52mg | Iron: 2mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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40 Comments

      1. This is definitely a keeper. Made according to the recipe except for a little grated Parm on top. Yummy!

  1. This looks so good! I always think of soup as a gal weather thing, but now you have me craving it with summer weather!

  2. Oh wow! So much health and vitality right here!! This soup looks amazing, I would love to put a spoon in and slurp it up, love the zucchini in there too!

  3. Thanks for all the very precise instant pot tips to make this dish. Sometimes the steps to use the device can be a bit challenging. Thanks for breaking it down.

  4. Yum! This summer soup looks really delicious! I could have this anytime of the year! I can’t wait to go buy some ingredients.

  5. You know I bought a bag of Farro and never knew what to do with it. So glad I stumbled across this recipe! I love how colorful and healthy this looks.

  6. This soup looks so easy to make,healthy and delicious. Although I don’t have insta pot, I will still be making this for sure, in my slow cooker. The pictures made this soup very enticing to make.

  7. At my house, we eat soup all year round too! It’s seriously one of our favorite things to eat for lunch or dinner. Anyway, I saw this recipe and knew I had to try it. I didn’t have access to an instant pot, so I made it the old fashioned way – on the stovetop. 🙂 It was absolutely delicious and I love that it made enough for us to reheat for lunch later in the week. Thanks for a great recipe!

  8. It looks like the weather going to drop next week to 60s and a bowl of warm soup will be just perfect! Your soup recipe looks so tasty, going to save the recipe and make it next week!

  9. Quick, easy and totally comforting is what this soup looks like! It’s the perfect end to summer and a great way to welcome fall!

  10. I could have this soup any time of the year and enjoy it just as much! Fantastic soup that shows why Instant Pot is such a good thing to have 🙂 Great tip on washing farro – I always do that, too!

  11. I’m a soup person and I love to eat it all year long. Summer soup looks absolutely gorgeous, the sunshine color of the soup is so inviting. Lovely recipe.

  12. I am SO that person who forgets about soup in summer, but I have heard your grandmothers expression before .- about cooling off! I love everything in this soup and need to remember to try them – all year long – not just when it gets chilly.

    1. It really is delightfully delicious in the summer and no noticeable difference in how you feel the heat! Thank you for your comment Kita!

  13. This summer soup recipe was so easy and perfect for helping me empty my veggie bin! I loved how fast it was to make in my instapot!!! Thanks for all the great tips!
    Heidy

    1. Thanks so much Heidy! I love that too as you can put just about anything in it and have it still taste delicious.

  14. Elaine this really hits the spot- bursting with farm fresh ingredients and love that it is made in the instant pot. Set it and forget it!

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