Instant Pot Corn Soup
Instant Pot Corn Soup is creamy, loaded with vegetables and full of delicious flavor.
I have always been a huge fan of soup. There’s just something that comforts me and makes me fill full and warm inside with a stomach full of hot soup. The best thing about this Instant Pot Corn Soup is that it cooks right in your pressure cooker. Using the pressure cooker keeps this down to one pot which helps save on dishes. I don’t know about you but I will do anything to have less dishes in my house.
What could this corn soup even better? Well, it’s vegan, vegetarian, gluten free, dairy free, and you can easily incorporate into any meal…yet it’s packed full of flavor.
Frequently Asked Questions About Instant Pot Corn Soup
Can I use chicken broth instead of vegetable broth?
Yes! You can absolutely use chicken broth instead of vegetable broth. I love the flavor of chicken broth and use it in place of vegetable broth often.
Can I use canned corn instead of frozen?
Yes you can use canned corn. However, I personally find frozen corn tastes better in this soup. If you want to use canned corn make sure to use canned whole kernel corn, and you will need to drain the corn well before adding to your soup. Not draining your corn will make your soup too thin and watery and reduce the flavor of your soup.
How should I reheat this soup?
Microwave: Place your soup in a microwave safe bowl and reheat for two to three minutes until warm all the way through.
Stove Top: Place your soup in a medium saucepan and set your burner on the stove to medium heat. Allow your soup to warm slowly for best taste. Once your soup is warm turn off the stove and serve.
Instant Pot: Return your soup to your Instant Pot liner and set your vent to sealing. Press the manual button on your Instant Pot and set the timer for zero. Quick release the pressure on your soup. Once the pressure is completely released your soup is warm and ready to eat.
I prefer to use the stove top or Instant Pot method when I am reheating enough soup for the entire family at once.
Can I freeze this Instant Pot Corn Soup?
Yes, and it’s perfectly delicious! The soup will still retain it’s velvety texture. You can easily portion off the soup into containers to freeze for a meal later on.
I don’t have an Immersion blender. What can I use instead?
If you do not have an immersion blender on hand you can use a regular blender. Simply place your soup into your blender in smaller batches and blend until smooth.
Instant Pot Corn Soup Recipe
- 4 medium red potatoes; diced (Approximately 2 cups)
- 4 carrots; diced
- 3 stalks of celery; diced
- 1 bag frozen corn
- 1 box vegetable broth
- 1 teaspoon turmeric
- 2 teaspoons paprika
- 3 sprigs rosemary
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
How To Make
Add celery, carrots, potatoes, and corn to the pot. Pour in vegetable broth just to barely cover the vegetables.
Add in turmeric, rosemary, and paprika. Add in salt and pepper. Stir well.
Place the lid on the instant pot. Set valve to sealed position. Manual or pressure cook for 5 minutes. Once the pot stops counting release pressure.
Using an immersion blender blend soup for about a minute. This will give it the creamy texture needed.
More Instant Pot Recipes
- Instant Pot Raspberry Peach Cheesecake
- Instant Pot Chicken Tortilla Soup
- Instant Pot Chicken Florentine Soup
- Instant Pot Chicken Noodle Soup Recipe
- Instant Pot Butter Chicken
- Instant Pot Broccoli Cheddar Soup
- The Easiest Instant Pot BBQ Chicken
Instant Pot Corn Soup
You'll love how easy and delicious my Instant Pot Corn Soup is when you make it! It's perfect to create easy freezer meal recipes with in a cinch!
Weight Watchers SmartPoints for 1 Cup Serving Size
Green: 2 Blue: 2 Purple: 0
Ingredients
- 4 medium red potatoes; diced (Approximately 2 cups)
- 4 carrots; diced
- 3 stalks of celery; diced
- 1 bag frozen corn
- 1 box vegetable broth
- 1 teaspoon turmeric
- 2 teaspoons paprika
- 3 sprigs rosemary
- 1 teaspsoon salt
- 1 teaspoon cracked black pepper
Instructions
- Add celery, carrots, potatoes, and corn to the pot. Pour in vegetable broth just to barely cover the vegetables.
- Add in turmeric, rosemary, and paprika. Add in salt and pepper. Stir well.
- Place lid on the instant pot. Set vavle to sealed position. Manual or pressure cook for 5 minutes. Once the pot stops counting release pressure.
- Using an immersion blender blend soup for about a minute. This will give it the creamy texture needed.
Notes
You can easily swap out vegetable broth for chicken broth, if you want a different depth of flavor.
