Pressure Cooker Corn Soup
Pressure Cooker Corn Soup is a comforting and creamy dish that celebrates the sweet essence of fresh corn. This quick recipe is perfect for busy weeknights or cozy gatherings, combining sweet corn, aromatic garlic, and rich coconut milk into a delightful bowl of warmth. With its vibrant flavors and easy preparation, this soup will become a favorite for all occasions.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 6
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 4 cups fresh corn kernels
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
Instructions
- 1. Sauté aromatics: In your pressure cooker set to 'sauté,' heat a splash of olive oil. Add chopped onion and cook until translucent (about 5 minutes). Stir in minced garlic and sauté for another minute until fragrant.
- 2. Add corn: Incorporate fresh corn kernels along with salt and pepper. Mix well to combine flavors.
- 3. Pour broth: Add vegetable broth, stirring to ensure everything is well blended before sealing the pressure cooker lid.
- 4. Cook: Set the pressure cooker to high pressure for 5 minutes. Once done, carefully release the pressure.
- 5. Blend: Use an immersion blender to blend the soup to your desired creaminess.
- 6. Finish: Return the blended soup to heat if removed, then stir in coconut milk until combined.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 195
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: For added flavor, consider including spices like smoked paprika or cayenne pepper. Fresh corn can be substituted with frozen or canned varieties as required. Leftover soup can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months.