INSTANT POT SUMMER SOUP

Instant Pot Summer Soup is a light and refreshing dish that captures the essence of summer with a medley of fresh, vibrant vegetables. This easy-to-make soup is perfect for using up garden produce or farmers’ market finds, featuring ingredients like zucchini, tomatoes, corn, and bell peppers. The Instant Pot makes this recipe quick and convenient, infusing the vegetables with aromatic herbs and spices for a deliciously flavorful broth. Ideal for a light lunch or a healthy dinner, this soup can be enjoyed warm or chilled, making it a versatile addition to your summer meal rotation.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 2 zucchinis, diced
• 1 cup fresh corn kernels (or frozen)
• 2 cups fresh tomatoes, chopped (or one 14.5-ounce can diced tomatoes)
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup fresh spinach or kale, chopped
• 2 tablespoons fresh parsley, chopped (for garnish)
• Fresh lemon wedges, for serving

Instructions

1. Sauté the aromatics: Set the Instant Pot to “Sauté” mode. Add the olive oil and allow it to heat. Add the diced onion and sauté for about 3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
2. Add the vegetables: Stir in the carrots, celery, bell pepper, zucchini, and corn. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add tomatoes and broth: Add the chopped tomatoes (or canned tomatoes), vegetable broth, dried thyme, dried basil, salt, and pepper. Stir well to combine.
4. Pressure cook: Secure the lid on the Instant Pot and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” setting and adjust the time to 5 minutes.
5. Quick release: Once the cooking time is complete, carefully perform a quick release by turning the valve to the venting position. Wait for the steam to escape completely before opening the lid.
6. Finish the soup: Stir in the chopped spinach or kale until wilted. Taste and adjust seasoning with more salt and pepper if needed.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for squeezing over the soup.

Enjoy your Instant Pot Summer Soup as a healthy and refreshing meal that showcases the best of summer’s produce, perfect for any time of the day.