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4.9 from 114 votes

Sweet Corn Soup (Instant Pot & Stovetop)

Easy & comforting Sweet Corn Soup made in the Instant Pot. This lightly spiced Indo-chinese soup is perfect for the cold weather. This is a vegan & gluten free soup!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 3
Calories: 181 kcal
Course: Soup
Cuisine: Chinese , Indian , Indian-Chinese Fusion

Ingredients

  • 2 cup sweet corn divided
  • 1/2 cup water
  • 1 tablespoon oil
  • 1/2 tablespoon ginger minced
  • 1/2 tablespoon garlic minced
  • 3/4 cup carrots diced
  • 4 talks spring onions chopped, separate white and green part
  • 2 1/2 cup vegetable broth
  • 1/2 teaspoon salt adjust to taste
  • black pepper to taste
  • 1/2 teaspoon sugar adjust to taste
  • 1 teaspoon vinegar I used rice vinegar
  • 3 teaspoon cornstarch mixed with 1/4 cup water
  • red chili paste add to taste

Instructions

    Cup of Yum
  1. In a blender, blend 3/4 cup sweet corn and 1/2 cup water, to a smooth paste.  
  2. Start the instant pot on sauté mode and let it heat. Add oil and then add ginger, garlic. Sauté for about 30 seconds. 
  3. Add carrots, spring onion whites and the remaining corn. Add the sweet corn paste from step 1.
  4. Add the broth, black pepper, salt, sugar and vinegar. Stir well making sure nothing is stuck at the bottom of the pot. Press Cancel and close lid with vent in sealing position.   
  5. Set the instant pot in pressure cook (manual) mode for 2 minutes at high pressure. 
  6. When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually. 
  7. Add the cornstarch dissolved in water to the pot and stir well. Set the instant pot on saute mode and let it come to a quick boil. 
  8. Garnish with green part of spring onions and add chili sauce to taste. Serve hot!
Stovetop Method
  1. In place of the pressure cooking step, cover with a lid and let the veggies cook for about 15 minutes. Stir in between couple of times. Then follow the steps to thicken and garnish.  

Notes

  • Sauces: I like to add lots of sauces before enjoying this soup. Soy sauce, some chili sauce, or schezwan sauce are all great additions. 
  • Corn: I used frozen corn in this recipe. Fresh or canned corn will work just as well. 
  • Vary the Veggies: I added carrots, corn, and spring onions. Some other veggies that go well in this soup are beans, cabbage, mushroom, and green peas. If adding cabbage, thinly slice it and add it after pressure cooking before adding the spring onions. 
  • Double the quantity? You can easily double or triple the recipe in a 6qt instant pot.  
  • Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.

Nutrition Information

Calories 181kcal (9%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 6g (9%) Sodium 1199mg (50%) Potassium 370mg (11%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 6195IU (124%) Vitamin C 11mg (12%) Calcium 22mg (2%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 181

% Daily Value*

Calories 181kcal 9%
Carbohydrates 31g 10%
Protein 4g 8%
Fat 6g 9%
Sodium 1199mg 50%
Potassium 370mg 8%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 6195IU 124%
Vitamin C 11mg 12%
Calcium 22mg 2%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.