Clean Eating Instant Pot Summer Soup! The perfect blend of comforting and fresh for the season. Packed with all the fresh summer produce and super customizable to whatever you have on hand!
Clean Eating Instant Pot Summer Soup
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Made this last night for dinner, really fresh, simple, and delicious. Adding the yogurt was a nice addition. Really going to enjoy the leftovers for lunch.
Spring = warmer weather = eating less soup!
That being said…
This spring soup = eating more soup.
It’s that perfect blend of comforting but also fresh-feeling that leaves you a) wanting to lick the bowl, and b) feeling really good about yourself when it’s later in the day and you remember back to all the veggies you ate for lunch. It’s LOADED TO THE MAX with veggies and whole grains and protein, and also big, yummy, Italian-style flavor.
It’s also kind of a blank canvas for toppings, which, as you know, are my weakness – lemon juice? Parmesan? fresh basil and parsley? salt and pepper? whole milk Greek yogurt? I can’t say I don’t like it all.
You can love me or hate me for this, but this recipe is also meant to be however you want it to be.
You can add or subtract those filler ingredients like no one’s business – omit corn, add beans, swap more vegetables for chicken. Whatever you want, girl. Whatever. You. Want.
Although it’s not really what people think of as Instant Pot season, I find that the IP treats me well year-round. Lately my dinner life looks like this:
- Come home.
- Chop vegetables, measure spices, check the recipe one more time.
- Start Instant Pot.
- Go sit outside and look at a magazine in the sun. ☀
- Come back in and eat.
I mean, dang if that isn’t a really good way to make dinner.
(And guys, if you don’t have an Instant Pot, that’s okay, too – I will put some alternative directions for you in the recipe notes section!)
For lunch, for dinner, for clean eating, for make-ahead, for low maintenance, for flavor and freshness… she’s a spring and summer beauty that wins all the awards.
Watch How To Make Our Instant Pot Summer Soup:
Instant Pot Summer Soup
- Total Time: 50 minutes
- Yield: 8 very generous servings (2 cups each) 1x
Description
Clean Eating Instant Pot Summer Soup! The perfect blend of comforting and fresh for the season. Packed with all the fresh summer produce and super customizable to whatever you have on hand!
Ingredients
Scale
- 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.
Instructions
- 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!
Notes
Grains: If you use small pasta, rice, quinoa, or another quick-cooking grain, I would recommend that you add it to the Instant Pot at the same time you add the zucchini and sweet corn, otherwise it will become too mushy. Sturdier grains like brown rice and farro will hold up just fine for 30 minutes in the Instant Pot, so you can add those right away as directed.
Garlic / onion: I like to use garlic powder and onion powder because the taste is so distinct – different from fresh garlic and onions, which I also love. Using both fresh and dried together seems to boost the flavor of the soup. I didn’t use an onion here, but if you love onions, a small diced yellow onion would be a great addition.
Vegetarian / vegan: omit the chicken, and use vegetable broth. I would also consider increasing the amount of grains or maybe adding a can of beans to bulk up the soup a bit.
Gluten free: use a gluten free alternative to farro such as brown rice, sorghum, quinoa, or gluten free pasta. Follow Note #1 for cooking instructions.
Yogurt? It sounds kinda weird, but I love to add a dollop of plain Greek yogurt to this soup! Makes it creamy, tangy, and adds some nice protein and probiotics. Yum!
Stovetop: Saute your veggies and spices in the oil until softened. Add liquids, grains, and chicken. Simmer until the chicken and farro is done – probably 20 minutes. Shred chicken and return to pot. Add zucchini and corn, and simmer until cooked.
Slow Cooker: (This is an educated guess – please leave a comment if you try it and find the times need adjusting!) Add all ingredients except zucchini and sweet corn. Cook on high for 3-4 hours, or low for 5-6 hours. Shred chicken, return to pot, and add zucchini and sweet corn for another 20-30 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Keywords: summer soup, instant pot soup, clean summer soup
One More Thing!
This recipe is part of our collection of best healthy soups. Check it out!
Filed Under: All Recipes Dairy-Free Gluten-Free Healthy Instant Pot Lemon Lunch Pasta Recipes Slow Cooker Soups Spring Sugar-Free Tomato
April 30, 2018
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @savorysojourn on Instagram so we can find you!
This looks amazing! I ate an embarrassing amount of pizza this weekend so this looks perfect for dinner tonight also so much yes to spring and summer soup. Even for us Floridians!
I’m a soup lover and I’m loving this recipe flavors. Question- the basil & Oregano is dry or fresh?
It has to be dry herbs to be only a tsp.
I plan on making this soup. Sounds delicious. I love both soup and the Instant Pot!
Your soup is very tempting and easy to find ingredient. Thanks for another healthy soup!
This looks like a perfect work lunch to make on Sunday and pack for the week!
I can’t wait to try this soup! I’ve been doing a detox from sugar, gluten and dairy for the past two weeks and your recipes have been a lifesaver! They are so good! Thank you!
Awesome! Hope you enjoy it!
Hello, if I were to use frozen chicken, what changes would you recommend? Thank you!
You actually shouldn’t need to change the cook time – if you want to be safe, you could do 25 mins!
Did anyone sub out the corn? It’s not my fav veg.
I’m excited to try this soup. I especially love your lentil detox soup!
I’m so sorry I didn’t read carefully enough and I see you suggested to swap out beans and that works for me! Many thanks!!
Hi, Carol! You could sub the corn for another veggie you’d like. We’d recommend more zucchini or some cut green beans added in at the same time as the zucchini. Hope you love this soup!
I so appreciate that you give other cooking methods besides instant pot instructions. My kitchen is already full of appliances and I’\don’t want to add the instant pot to the collection. I resisted the urge to follow the bread maker trend many years ago so thanks for helping me stay strong on the instant pot.
Glad to hear that, Susan!
Good recipe but I have a problem with the term “clean eating”. Are other foods “dirty”?
Lindsay, I think the term “clean eating” is generally meant to refer to eating fresh no-processed foods.
I’m not a super huge fan of soup, I don’t know why! But the ingredients in this soup sound so perfect together!
this is like my fave soup ever. winter spring fall summer. all the time. thank you!!!
Looks so good!
If I only make a half recipe will cooking time be affected?
Thanks!
I’m enjoying soups more than I used to and am already eating a lot of these ingredients in a lot of my recipes, so love the slow cook or instant pot (I have a slow cooker) no hassle option of throwing them all into one protein rich soup, thank you!
So I know the recipe says it only takes 30 minutes to cook but that doesn’t include the time it takes the Instant Pot to get to pressure. Is that time included in the prep time? I feel lame for asking this question but with the few IP recipes I have done so far it seems like it take FOREVER for the IP to get up to pressure before the cook time even begins (which doesn’t seem very “instant” to me). And I noticed in this recipe you have to bring it up to pressure twice, the 2nd time being when you cook the zucchini and corn. So from start to finish with all the pressure stuff happening how long does it really take to make this recipe from start to finish? It looks super yummy though!
If you use warm liquids, IP comes to pressure sooner. If you forget, use sauté feature to heat liquid. Second time to come to pressure is usually very short.
Have you ever eaten your summer instant pot soup chilled? If so, how was it? Thanks!
P.S. Great tip on using warm liquids to bring IP up to pressure quicker!
We haven’t tried that yet, but we’d love to hear if you give it a shot!
So I’ve made this soup twice in my Instant Pot, it took me close to an 1-1.5 hrs from start to finish. It is annoying to add the zucchini and corn after the initial cook time and then wait for it to reach pressure again etc (which added close to 25 Mins for it to reach pressure, cook for 5 mins and then release.) Next time I plan to sauté the Zucchini while the IP is going and then adding it when it is done as to avoid the second IP cook step.
Thanks for the tip!
I love your recipes and your blog.
I just made this and it’s DELICIOUS! Thank you!!
Glad to hear that, Kim!
Farro is my new favorite grain!! Super excited to try this recipe…love all the spring/summer produce too! 🙂
Hope you enjoy it! 🙂
I can’t pin this recipe! This is common with your blog. I’m not sure why? I found one recipe on Pinterest but not the summer soup. I tried several ways to pin it.
Yes! I was just thinking today how it’s getting warm but I have a lot of veggie broth on hand! Can’t wait to try this!
http://Www.themilestraveled.com
How much sweet potato did you use? It’s in all the pictures but not the recipe.
Pretty sure that’s carrots in the picture
Hi Danielle! Those are actually carrots, not sweet potato. 🙂 Hope this helps!
Hi. Just to tell you that the pin button isn’t working. For me at least.
Thank you
I can’t wait to try this soup! Lindsay – was wondering what your favorite brand of chicken broth is to use for your soups. Still trying to find a good one!
Hello. You have a great idea. Chop, add, mix and let cook. Love it. I do love soups and I am always looking for new ideas for them. I know you said do what ever you want with the recipe, however, I think how you have given it sounds great that way. Thank you I have a new idea for a supper.
I have an instant pot and now I have your recipe in hand. I am gonna prepare it right now for dinner. I am sure my foody hubby will love it:-)
Hope you both enjoy it!
Oh, boy. This looks so yummy!
the soup looks very appetizing! I will definitely try this recipe tonight. If you wnat to know more soup recipes, please visit https://ssl.clickbank.net/order/restricted.html?errCode=accntstate&cbhopvendor=fitcooking
I just got an Instant Pot and couldn’t wait to make your soup to prep for lunch for the week. I omitted the chicken, swapped the chicken broth for veg broth, and added a can of chickpeas, as you mentioned in your notes. Otherwise, I made it exactly as written. Of course, I snuck a taste, and wow, it is SO delicious!!
I was looking to see if someone had omitted the chicken and see how it turned out. Thanks for the chickpea suggestion! 🙂
did you add the chickpeas when you added all the ingredients at first or did you wait until you added the zucchini and corn?