Ingredients

The following ingredients have 8 Servings
  • 1 lb. chicken breasts
  • 1 28-ounce can crushed tomatoes
  • 4 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 3 cloves minced garlic
  • 1/2 cup farro (you can also use brown rice or small pasta)
  • 6 cups chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon each basil and oregano
  • 1/2 teaspoon each garlic and onion powder
  • 2 teaspoons salt
  • 2 zucchini, cut into small pieces
  • 2-3 cups of fresh sweet corn kernels, cut off the cob
  • Toppings: Parmesan, lemon juice, plain yogurt, fresh herbs, freshly ground pepper, etc.

Instruction

  • Place everything except the zucchini and sweet corn in the Instant Pot or pressure cooker. Set to high pressure for 20 minutes. Release the steam.
  • Shred the chicken. Stir in the zucchini and sweet corn. Set to high pressure for another 5 minutes. Release the steam.
  • Let the soup rest for a few minutes – it thickens up a bit as it cools. Season with more salt and pepper and whatever toppings you like. Aaand devour!