Instant Pot® End-Of-Summer Soup | Pacific Foods® Recipes

Ingredients

• 3 cups fresh corn kernels, cut off the cob
• 2 cups Swiss chard&#160;<strong>or</strong> collard greens, roughly chopped
• 2 zucchini, chopped
• 1/2 cup fresh basil leaves, roughly chopped
• 6 cups Pacific Foods&#8482; Organic Vegetable Broth
• 4 carrot, peeled and chopped
• 3 stalks celery, chopped
• 4 cloves garlic, minced
• 2 cups <strong>uncooked</strong> elbow-shaped pasta&#160;<strong>or</strong> penne
• 1 can (about 28 ounces) diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano leaves
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder