This Instant Pot summer soup is light, fresh, and satisfying, made with zucchini, sweet corn, farro, tomatoes, herbs, and a flavorful broth. It is an easy pressure cooker soup that feels perfect for warm weather while still being hearty enough for a simple lunch or dinner.
Soup may not be the first meal people think of during the summer, but this Instant Pot summer soup is exactly the kind of recipe that makes sense when fresh vegetables are at their best. It is warm and comforting without feeling heavy, and every spoonful has a bright, garden-fresh flavor.
The combination of zucchini and corn gives this soup its seasonal character, while farro adds substance and a pleasantly chewy texture. The broth becomes richer as the farro cooks, and the tomatoes, garlic, oregano, and basil bring everything together in a simple, classic way.
Although this recipe is called summer soup, it is not limited to one season. If zucchini and corn are available, you can make it any time of year. Serve it with crusty bread for a fuller meal, or enjoy it on its own when you want something nourishing, easy, and flavorful.
Why this recipe works
- This Instant Pot summer soup tastes fresh and vibrant because it uses zucchini and corn, two vegetables that bring natural sweetness and color to the bowl.
- It is a great way to use summer garden produce, especially if you have extra zucchini or fresh corn on hand.
- Farro gives the soup enough body to serve as a meal rather than just a starter.
- Cooking farro in a pressure cooker reduces the cooking time and helps thicken the broth, creating a rich and satisfying texture.
- The recipe makes a generous batch, so leftovers can be stored in an airtight container and frozen for another meal.
Helpful
Tips
- Zucchini and corn cook quickly. For softer vegetables, add them after the first pressure cooking cycle and cook for 3 more minutes. For a slightly crisper texture, stir them into the hot soup after releasing the pressure, cover the pot, and let the soup sit for 10 minutes.
- To make this summer soup vegetarian or vegan, replace the chicken broth with vegetable broth or water.
- If you want to add meat, pre-cooked shredded chicken breast works well with the vegetables and broth.
- Canned cannellini beans can be added if you want a thicker soup.
- Farro is available as regular farro or instant farro. Regular farro takes longer to cook, but it gives the soup a heartier texture.
- Wash farro before using it. Place it in a small strainer set inside a large bowl, cover the grain with water, and swish it with your fingers. Drain the water and repeat the process twice.
- You do not need to sauté the vegetables before pressure cooking. Add the ingredients directly to the Instant Pot, seal it, and cook. The result is still flavorful and delicious.
How to make Instant Pot summer soup
Pre-step
Get out your pressure cooker or Instant Pot. Chop the onion into chunks and rinse the farro well before cooking.
Step one
Gather the farro, diced tomatoes, chopped onion, chicken broth or vegetable broth, garlic, oregano, basil, and salt.
Step two
Add those ingredients to the Instant Pot along with 2 cups of water.
Step three
Seal the Instant Pot and make sure the venting knob is set to the sealed position. Press the pressure cook button, keep it on high pressure, and set the timer for 20 minutes. The pot will take about 10 minutes to come to pressure before the cooking time begins.
Step four
While the soup cooks, wash the zucchini and fresh corn.
Step five
Cut the zucchini into 1/2-inch rounds, then cut each round into quarters. You need about 2 1/2 cups. Cut the corn kernels from the cobs until you have about 2 cups. The measurements do not need to be exact, but do not overfill the Instant Pot past the safe fill line.
Step six
When the Instant Pot beeps, let it rest for 5 minutes. Then carefully do a quick release by wearing an oven mitt and moving the venting knob to release the steam. You can also allow the pressure to release naturally, which usually takes 10 to 15 minutes.
Step seven
Open the lid once the pressure has fully released and the silver button has dropped.
Step nine
Add the zucchini and corn to the soup and stir well.
Step ten
Seal the Instant Pot again, make sure the venting knob is in the sealed position, and pressure cook for 3 minutes. Since the soup is already hot, the pot should come back to pressure more quickly.
Step eleven
When the timer beeps, let the soup rest for 5 minutes, then do another quick release. Open the lid carefully and transfer the soup to a serving dish or large pan.
Ladle the soup into bowls and serve it with crusty bread if desired.
For extra flavor, sprinkle fresh Parmesan over each bowl just before serving. This Instant Pot summer soup is fresh, hearty, and easy enough to make whenever you want a comforting vegetable soup without a lot of effort.
Other popular soup recipes
- Tuscan bean soup
- Venison soup
- Udon soup
- Paella soup
- Chicken soup
And as always, may all your dishes be delish!
Summer Soup
Ingredients
- 1 medium onion, chopped
- 14.5 ounces diced tomatoes, one small can
- 1.5 cups farro, washed and rinsed
- 4 cups chicken broth, or vegetable broth for a vegetarian or vegan version
- 2 cups water
- 3 teaspoons garlic paste, or 3 crushed garlic cloves
- 3/4 teaspoon sea salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 medium zucchini, about 2.5 cups, sliced into 1/2-inch rounds and quartered
- 2 ears corn, about 2 cups kernels cut from the cob, or frozen corn if fresh is not available
Instructions
- Place the onion, diced tomatoes, farro, chicken broth, water, garlic, salt, oregano, and basil in the Instant Pot.
- Seal the Instant Pot and make sure the venting knob is set to sealed. Press pressure cook, keep it on high pressure, and set the timer for 20 minutes.
- While the soup cooks, cut the zucchini and remove the corn kernels from the cobs. Set them aside.
- When the timer beeps, wait 5 minutes before doing a quick release. Wear an oven mitt and carefully move the knob to the venting position.
- Once the pressure has released, open the lid and stir in the zucchini and corn. Seal the Instant Pot again, set the knob to sealed, and pressure cook for 3 minutes.
- When the timer beeps again, wait 5 minutes, then do another quick release. Open the lid carefully and transfer the soup to a serving dish or pan.
- Serve hot and enjoy.
Equipment
Notes
Helpful tips
- Add zucchini and corn after the farro cooks so the vegetables stay fresh and do not become overcooked.
- For a vegetarian or vegan soup, use vegetable broth or water instead of chicken broth.
- Pre-cooked shredded chicken can be added if you want extra protein.
- Cannellini beans can make the soup thicker and more filling.
- Rinse farro before cooking for the best texture.
Nutrition
Originally published in September of 2019.