Instant Pot Summer Soup

Easy Easy Full recipe here

[{"selector":"#anim-5efac89a-d193-423b-8767-8a9602788d1b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f7d6a2fb-6c8e-49c7-a67f-a291976ec258","keyframes":{"transform":["translate3d(0px, 132.52393%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 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. 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. Learn more

Recipe Snapshot

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Ingredients

– Gather the ingredients – farro, diced tomatoes, chopped onion, chicken broth, garlic, oregano, basil, and salt.

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– Place all the above ingredients with water in the instant pot.

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– Pressure cook. – Wash the zucchini and fresh corn.

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– Cut the zucchini wheels and then in quarters. Also take a sharp knife and slice corn kernels off the cob.

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– When the IP beeps to let you know it is done, you can either wait 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. – Open the cover of the IP.

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– Pour the zucchini and corn in the soup and stir.

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– Seal the IP again. Press the pressure cook button and set the timer. – Once ready, do a quick release: first, let the IP rest, then don an oven mitt and nudge the venting knob to the venting position.

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– Cut some bread and ladle the summer soup into bowls. Enjoy!

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Instant Pot Summer Soup

Instant Pot Summer Soup

Recipe Snapshot

Total time

Servings

Ingredients

– medium onion – diced tomatoes – farro – chicken broth ...

Find the full list on the blog

Find the full list on the blog

– Gather the ingredients – farro, diced tomatoes, chopped onion, chicken broth, garlic, oregano, basil, and salt.

– Place all the above ingredients with water in the instant pot.

– Pressure cook. – Wash the zucchini and fresh corn.

– Cut the zucchini wheels and then in quarters. Also take a sharp knife and slice corn kernels off the cob.

– When the IP beeps to let you know it is done, you can either wait 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. – Open the cover of the IP.

– Pour the zucchini and corn in the soup and stir.

– Seal the IP again. Press the pressure cook button and set the timer. – Once ready, do a quick release: first, let the IP rest, then don an oven mitt and nudge the venting knob to the venting position.

– Cut some bread and ladle the summer soup into bowls. Enjoy!

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