Hey you. Yes, you. You need this summer soup in your life. It’s light, fresh, and packed with good stuff. No heavy cream, no processed junk—just clean, simple ingredients that make your body feel good. And because we’re using an Instant Pot, you don’t have to stand over the stove sweating.
Oh, and one more thing—this soup tastes even better the next day. Let’s get into it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Instant Pot – The star of the show.
- Cutting board – For chopping your veggies.
- Sharp knife – A dull knife will only slow you down.
- Measuring cups and spoons – Accuracy matters.
- Wooden spoon or spatula – For stirring everything together.
- Soup bowls – Because you need something to serve it in.
Important Info
- Servings: 4 large bowls
- Estimated Cost: Around $10 for all ingredients
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Calories Per Serving: About 150
- Cook Method: Instant Pot
- Season: Perfect for Summer
- Courses: Lunch, Main Course, Soup
- Cuisine: International
- Diets: GlutenFreeDiet, LowCalorieDiet, VeganDiet, VegetarianDiet
How to Make Clean Eating Instant Pot Summer Soup
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 4 cups vegetable broth
- 1 cup diced tomatoes (fresh or canned, no salt added)
- 1 cup zucchini, chopped
- 1 cup yellow squash, chopped
- ½ cup red bell pepper, chopped
- ½ cup carrots, diced
- ½ cup green beans, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- 1 tablespoon fresh lemon juice
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Vegetable broth | Chicken broth (if not vegetarian) |
| Zucchini | Cucumber (but add it at the end) |
| Yellow squash | Extra zucchini or pumpkin |
| Red bell pepper | Green or yellow bell pepper |
| Green beans | Sugar snap peas |
| Olive oil | Avocado oil or coconut oil |
| Fresh lemon juice | Apple cider vinegar |
Instructions
- Turn on your Instant Pot and set it to sauté mode. Add the olive oil, onions, and garlic. Stir for about 2 minutes until the onions soften.
- Add the carrots, bell peppers, and green beans. Sauté for another 2 minutes to bring out their natural flavors.
- Pour in the vegetable broth, tomatoes, zucchini, squash, salt, black pepper, basil, oregano, and red pepper flakes. Stir everything together.
- Close the lid, set the valve to sealing, and select the Pressure Cook setting for 5 minutes.
- Once it’s done, let the pressure release naturally for 5 minutes, then do a quick release.
- Open the lid, stir in the fresh lemon juice, and taste for seasoning. Adjust salt and pepper if needed.
- Serve hot or let it cool down for a refreshing chilled soup.
Helpful Tips
- Use fresh summer vegetables – The fresher, the better. This soup is all about clean eating.
- Don’t overcook – The Instant Pot does the work for you, so no need to overthink it.
- Want it thicker? Blend a cup of the soup and stir it back in.
- For extra protein – Add chickpeas or white beans before pressure cooking.
- Make it ahead – This soup tastes even better after sitting in the fridge for a few hours.
What to Serve with Clean Eating Instant Pot Summer Soup
This soup is light, so pair it with something simple:
- Whole grain bread – Toasted with a little olive oil.
- Side salad – A fresh green salad works well.
- Grilled protein – Chicken, tofu, or shrimp if you want extra protein.
How Do You Serve the Recipe?
This soup is best served warm in a bowl with a squeeze of fresh lemon. If you want it chilled, let it sit in the fridge for a few hours before serving.
Where Do You Serve This Recipe the Most?
This is a great soup for summer picnics, light lunches, or meal prep. It’s portable, stays fresh, and can be eaten hot or cold.
Storage
Short-Term Storage (Room Temperature)
- Let the soup cool down to room temperature before storing.
- Keep it in an airtight container for up to 6 hours at room temp.
Refrigeration
- Store in an airtight container in the fridge for up to 5 days.
- Reheat in a pot over low heat or microwave for 1-2 minutes.
Freezing
- Pour the soup into freezer-safe containers, leaving space for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this soup without an Instant Pot?
Yes, you can cook it on the stovetop. Just simmer everything for about 20 minutes until the veggies are tender.
Is this soup filling enough for dinner?
It’s light, so if you want a full meal, serve it with whole grain bread or grilled protein.
Can I add pasta or rice to this soup?
Yes, but add them after pressure cooking, or they might get too soft.
Is this soup kid-friendly?
Yes, but you might want to skip the red pepper flakes if your kids don’t like spicy food.
Can I use frozen vegetables?
Yes, but add them after pressure cooking and let them sit in the hot broth for a few minutes.
