Instant Pot® End-Of-Summer Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Servings 4 people
Recipe Ingredients:
  • 6 cups Pacific Foods Organic Vegetable Broth
  • 1 (28oz) can diced tomatoes
  • 4 carrots peeled and chopped
  • 3 stalks celery chopped
  • 4 cloves garlic minced
  • 2 zucchini chopped
  • 3 cups fresh corn kernels cut off the cob
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. dried oregano
  • 1/2 tsp. onion powder
  • 2 tbsp. olive oil
  • 2 cups swiss chard or collard greens roughly chopped
  • 1/2 cup fresh basil roughly chopped
  • 2 cups dried small pasta such as elbows or penne
  • Set aside zucchini, corn, collard greens/ Swiss chard, and basil. Add everything else to Instant Pot® and set to high pressure for 20 minutes and cook. Carefully release steam.
  • Stir in zucchini and corn. Set to high pressure for 5 minutes. Carefully release steam.
  • Stir in Swiss chard or collard greens. Set to high pressure for 2 minutes. Carefully release steam.
  • Divide soup into bowls with cooked pasta and garnish with fresh basil. Enjoy!
  • 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 dried (uncooked pasta) and zucchini. Cook for 10 minutes. Stir in corn kernels and Swiss Chard or collard greens and cook an additional 3-5 minutes, or until greens are tender. Divide soup into bowls and garnish with fresh basil. Enjoy!