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Instant Pot® End-Of-Summer Soup

Instant Pot® End-Of-Summer Soup
  • 10 min
    Prep Time
  • 40 min
    Total Time
  • 4 people
    Serves

Ingredients

  • 3 cups fresh corn kernels, cut off the cob
  • 2 cups Swiss chard or collard greens, roughly chopped
  • 2 zucchini, chopped
  • 1/2 cup fresh basil leaves, roughly chopped
  • 6 cups Pacific Foods™ Organic Vegetable Broth
  • 4 carrot, peeled and chopped
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 cups uncooked elbow-shaped pasta or penne
  • 1 can (about 28 ounces) diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder

Instructions

  • Step 1

    Set aside corn, chard, zucchini and basil.  Add everything else to Instant Pot.  Lock the lid and set to high pressure for 20 minutes.  When done, carefully release steam. 

  • Step 2

    Stir in zucchini and corn. Close lid, lock and set to high pressure for 5 minutes. When done, carefully release steam. 

  • Step 3

    Stir in chard.  Close lid, lock and set to high pressure for 2 minutes.  When done, carefully release steam. 

  • Step 4

    Divide soup into bowls and garnish with additional fresh basil. Enjoy! 

Tips

  • Alternate cooking without an Instant Pot: Add olive oil to a large stockpot over medium heat. Stir in garlic, celery, and carrots. Saute vegetables until tender, about 5 minutes. Stir in vegetable broth, diced tomatoes, salt, pepper, oregano, onion powder, and garlic powder. Bring to a boil and reduce heat to a simmer. Stir in uncooked pasta and zucchini. Cook for 10 minutes. Stir in corn kernels and chard and cook an additional 3 to 5 minutes, or until greens are tender. Divide soup into bowls and garnish with fresh basil. Enjoy!

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