Instant Pot Summer Soup

INSTANT POT SUMMER SOUP
1 lb. cooked chicken breasts, shredded
1 (28-oz.) can crushed tomatoes
4 carrots, peeled and chopped
2 celery stalks, chopped
3 T. minced garlic
½ c. Farro, brown rice or small pasta
6 c. chicken broth
2 T. olive oil
1 t. dried basil
1 t. dried oregano
Salt/black pepper to taste
2 Zucchini cut into small pieces
3 c. fresh corn kernels
Toppings: Parmesan, Lemon Juice, Plain Yogurt, Fresh Herbs

1. Place everything except zucchini and corn in INSTANT POT.
2. Set pressure for 20 minutes. Release steam.
3. Shred chicken.
4. Add shredded chicken, zucchini and corn. Set HIGH PRESSURE for another 5 minutes. Release steam.
5. Let soup rest for a few minutes. It thickens a bit as it cools.
6. Taste for seasoning and put the garnishes you like.