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Instant Pot Summer Soup

Instant Pot Summer Soup

A vibrant and flavorful soup made with fresh summer vegetables, perfect for warm evenings and quick meals.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups fresh tomatoes, chopped
  • 2 medium zucchini, diced
  • 2 cups fresh corn kernels
  • 4 cups vegetable broth
  • 1/2 cup fresh basil, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Method
 

  1. Turn your Instant Pot to the sauté function. Add olive oil and let it heat for about one minute.
  2. Add diced onion to the pot. Sauté for three to four minutes until the onion turns translucent and fragrant.
  3. Add minced garlic and red pepper flakes. Sauté for another minute, stirring constantly.
  4. Add chopped tomatoes, diced zucchini, and corn kernels. Stir everything together for about two minutes.
  5. Pour in vegetable broth. Add salt and black pepper. Stir well to combine all ingredients.
  6. Secure the Instant Pot lid. Make sure the valve is set to 'sealing.' Press the manual or pressure cook button and set the timer for 5 minutes at high pressure.
  7. When the timer beeps, allow a natural pressure release for 5 minutes. Then carefully turn the valve to 'venting' to release any remaining pressure.
  8. Remove the lid and stir in fresh basil. Taste and adjust seasonings as needed.

Notes

For best results, add basil after cooking to preserve its flavor. Serve immediately for the best texture.