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Just because the weather is finally warming up doesn't mean you have to say goodbye to soup! Especially when you have an Instant Pot, which frees you from having to use the stove.
For those chilly spring and summer nights when you're craving something nourishing and warm, this soup — packed with farro, chicken, and veggies — will comfort you like nothing else can.
The most time-consuming part of this recipe (and we're only talking 20 minutes here) is chopping the ingredients. Once you've prepped everything, you just load it all — chicken breasts, crushed tomatoes, carrots, celery, garlic, farro, chicken broth, olive oil, basil, oregano, garlic and onion powder, and salt — into the Instant Pot and set to high pressure for 20 minutes.
Then you just have to shred the chicken, add in some zucchini and corn, and set to high again for an additional five minutes. That's seriously all this recipe entails!
If you don't have an Instant Pot, the author outlines how to cook this dish on the stovetop and in the slow cooker. There are also suggestions for how to customize this soup with different toppings and how to adjust it to meet a number of dietary needs.
This is the easy, hands-off meal that the carefree nights of summer call for!
→ Get the Recipe: Instant Pot Summer Soup from Pinch of Yum