Creamy corn summer soup in the Instant Pot or pressure cooker. Super Easy, only few ingredients.

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This soup is perfect for the summer as you can eat it warm or cold. This recipe is super simple and will take you about 20 minutes to make.

You can make this soup the traditional way as well, follow the same process and simmer soup in the pot for about 20 minutes. Also, you can make this soup vegan or vegetarian by substituting a few ingredients which I will mention below.

Ingredients: ( servings ~5 ):

Sweet white corn ( frozen ) - 2 bags ( 16 oz / 1 lb each )

Avocado or olive oil - 2 tablespoons

Half and half - 1 cup ( sub for coconut milk or dairy free milk for vegan version )

Chicken stock - 1 package or 4 cups ( sub for vegetarian stock for vegan version )

Onions ( large, yellow ) - 2pcs ( chopped )

Lime - 1pcs ( 2 tablespoons )

Salt & pepper - to taste

Garlic powder - 1 teaspoon

To serve with:

Parsley or cilantro

Red chili flakes

Garlic crackers

Extra virgin olive oil - drizzle some on top

2 min step by step prep video: https://www.youtube.com/watch?v=FrCTOSmvtRg

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Preparation steps:

  1. Turn on saute mode on the Instant Pot and when hot add 2 tablespoons of oil. Saute chopped onions until translucent ( about 7-8 minutes ). Add some salt.
  2. Turn off saute mode and add chicken stock, corn, lime juice, salt, pepper and garlic powder.
  3. Close the lid and set Instant Pot for 5 minutes on manual high pressure. When the cycle is done, do a quick pressure release.
  4. Using a hand held blender mix the soup until smooth. Add salt and pepper to taste. Now add 1 cup of half and half or non dairy milk and blend for another minute until combined.
  5. It is ready to serve. You can serve it hot or cold with chopped parsley, red chili flakes and garlic crackers. You can also drizzle some extra virgin olive oil on top.

It tastes great!



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