Instant Pot Summer Soup for #SoupSaturdaySwappers

Welcome to the July 2020 Soup Saturday Swappers event led by Wendy of A Day in the Life on FarmAre you interested in joining this great group of Soup Swappers? Request to join our Facebook group here

For today's event, Camilla from Culinary Adventures with Camilla invited us to make hot or cold summertime soups. She said: "Create a soup for summertime. It can be a chilled soup such as a gazpacho; it can be a soup that features summer produce; the limit is only your creativity. Have fun! "

This is such a wonderful light soup to really take advantage of and enjoy your summertime produce! I used a combination of squash for the zucchini (patty pan, yellow, and zucchini) which I had received from my egg farmer! Lightly seasoned, flavorful broth, and lots of other fresh veggies - tomatoes, carrots, and corn - make this a perfect summery soup. It reheats and even freezes well if needed! This is also a good "kitchen sink" type soup - use random leftovers in place of called for ingredients pretty easily. Got some leftover baked / grilled / roasted chicken? Use that! Got some random cooked veggies in need of a home? Throw those in at the end! Got some fresh tomatoes in need of use? Use them instead of canned!

Instant Pot Summer Soup 

1 lb. boneless, skinless chicken breast, diced small
2 (14-oz) cans diced tomatoes
4 carrots, peeled and chopped
2 stalks celery, chopped
1 TBS minced garlic (jarred)
1/2 cup brown rice (uncooked, if using already cooked use at least 1 cup)
6 cups chicken or vegetable broth
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons salt
4 cups diced summer squash (patty pan, yellow, zucchini, etc.)
2 cups of fresh corn kernels, cut off the cob (or 1 14-oz can of corn, drained)
Toppings: Parmesan, lemon juice, plain yogurt, fresh herbs, freshly ground pepper, etc.

  1. Combine your chicken, diced tomatoes, carrots, celery, garlic, brown rice (if using uncooked), broth, and all the seasonings into the instant pot.
  2. Set the pressure cooker for 20 minutes, then quick release the steam.
  3. Add in the zucchini and corn (if using fresh). Set the pressure cooker for another 5 minutes.
  4. Now add in any pre-cooked ingredients if using in place of fresh (such as the rice or canned corn). Stir to combine, taste test, and adjust seasonings as needed. 
  5. Enjoy with your desired toppings!
Recipe adapted from Pinch of Yum

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  1. I love that soup is the great catch all like you mentioned, use what you have! And I love the different squash in the recipe.

  2. I love anything kitchen sink! There's always something in my veggie bin in need of a home!

  3. I love recipes that use up leftovers in my fridge. Thanks Rebekah.

  4. Love the idea to use whatever is there in the refrigerator and make a wholesome soup!

  5. "Kitchen Sink" my favorite kind of soup! I love making a big pot of soup, and tossing in odds and ends veggies before they go bad. It usually turns out to be some of the best soup I've ever made.


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