Clean-eat instant pot summer soup is the perfect combination of comfort and freshness. It is packed with fresh summer produce and super customizable, no matter what you have on hand!
Spring = Warm weather = Less soup!
That being said…
Drink spring soup = Drink more soup.
The perfect combination of comfort and freshness makes you a) want to lick the bowl and b) feel really good later in the day when you remember all the vegetables you ate for lunch. It’s rich in vegetables, whole grains, and protein; the flavor is big and delicious, Italian style.
It’s also like a blank canvas with an ingredient that’s, you know, my weakness—lemon juice? Palma? Fresh basil and parsley? Salt and pepper? Full-fat Greek yogurt? I can’t say I don’t like it.
You can love or hate me for this, but this recipe also means what you want it to look like.
Feel free to add or subtract from these fillers – omit corn, add beans, and replace more vegetables with chicken. Whatever you want, girl. No matter what. You. Want something?
While it’s not the instant pot season that people think it is, I’ve found this IP has been good to me all year. Here’s what my dinner life looks like these days:
- Go home.
- Cut the vegetables, measure the spices, and recheck the recipe.
- Start using an instant pot.
- Sit outside and read a magazine in the sun. ☀
- Come back for dinner.
That’s not a great way to have dinner.
(Guys, if you don’t have an instant pot, that’s okay – I’ll offer you some alternatives in the recipe notes section!)
Whether it’s lunch or dinner, whether it’s clean food, whether it’s pre-made food, whether it’s low-maintenance food or fresh food, she’s a spring/summer beauty who wins all the awards.
- Put everything except the zucchini and sweet corn into an instant pot or pressure cooker. Set to high pressure for 20 minutes, then release the steam.
- Shred the chicken. Add zucchini and sweet corn. Cook on high for another five minutes, then release steam.
- Let the soup sit for a few minutes—it will thicken as it cools—season with more salt and pepper and any toppings you like. Aaand devour!
- Grains: If you use small pasta, rice, quinoa, or other quick-cooking grains, I recommend adding zucchini and sweet corn to the instant pot at the same time; otherwise, they will become too gelatinous. More complex grains, such as brown rice and barley, will be kept for up to 30 minutes in an instant pot so you can add them immediately as directed.
- Garlic/onion: I like to use garlic powder and onion powder because they have a unique flavor that differs from fresh garlic and onion, which I also love. Using fresh and dried soups together enhances the taste of the soup. I didn’t use onions here, but a small diced yellow onion would be an excellent addition if you like onions.
- Vegetarians/vegans: Omit the chicken and use vegetable soup. Increase the amount of grain, or add a can of beans to increase the volume of the soup.
- Gluten-free: Use gluten-free alternatives to wheat, such as brown rice, sorghum, quinoa, or gluten-free pasta. Refer to Note 1 for cooking methods.
- Yogurt: This is going to sound a little weird, but I love a dollop of plain Greek yogurt in my soup! It makes it creamy and rich and adds some good protein and probiotics. Yum!
- Stovetop: Saute vegetables and spices in oil until tender. Add liquid, cereal, and chicken. Simmer until chicken and wheat are cooked through, about 20 minutes. Shred chicken, return to pan, add zucchini and corn, and simmer until cooked.
- Slow cooker :(This is an educated guess—if you try it and find the timing needs tweaking, please leave a comment!) Add all ingredients except zucchini and sweet corn. Cook on high for 3-4 hours or on low for 5-6 hours. Shred the chicken, return it to the pan, add the zucchini and sweet corn, and cook for another 20-30 minutes.
