Soups & Pastas

Instant Pot Summer Soup

Name: Instant Pot Summer Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Chicken
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 (you can also use brown rice or small pasta); 6 cups chicken broth; 2 tablespoons olive oil; 1 teaspoon each basilÂ andÂ 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.

Chicken

8 servings

portionen

20 minutes

aktive zeit

50 minutes

gesamtzeit

Kochen beginnen

Zutaten

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 basilÂ andÂ 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.

Anweisungen

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!

Nährwertangaben

Portionsgröße

Kalorien

217

Gesamtfett

7.2 g

Gesättigtes Fett

1 g

Ungesättigtes Fett

Transfett

0 g

Cholesterin

45.1 mg

Natrium

1341.6 mg

Gesamtkohlenhydrate

24.2 g

Ballaststoffe

4.7 g

Zucker insgesamt

7.7 g

Eiweiß

18.3 g