A creamy corn soup is the perfect cozy meal, ready in no time thanks to the Instant Pot. Sweet corn and simple ingredients come together to create a comforting and delicious dish everyone will love.
Prep Time10 min
Cook Time35 min
Total Time45 min
Difficulty
Medium
Tips To Improve This Recipe
Use fresh or frozen corn for the best natural sweetness.
Avoid overcooking the soup to keep the corn tender but not mushy.
Blend the soup carefully to reach your preferred level of creaminess without making it too thin.
Ingredients
0/11
Why This Recipe Is So Flavorful
This soup is rich and comforting, made quickly with the help of the Instant Pot®. It combines sweet corn with creamy textures, making it a perfect meal for any day. You get great flavor without spending hours in the kitchen.
Step 1
Turn on your Instant Pot to the sauté setting. Melt the butter, then add the chopped onion and garlic. Cook them until the onion becomes soft and translucent, which should take about 5 minutes. Once that’s done, switch off the sauté mode.
Step 2
Add the corn, diced potatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot. Give everything a good stir to combine. Secure the lid and set the pot to cook on high pressure for 15 minutes. It might take around 10 to 15 minutes for the pressure to build up.
Step 3
When the cooking time is up, let the pressure release naturally for about 15 minutes. After that, carefully use the quick-release method to let out any remaining pressure. Once the lid is unlocked, take it off.
Step 4
Scoop out a cup of the potatoes and corn and mash them with a fork, then stir the mash back into the soup. Turn the sauté function back on, pour in the heavy cream, and cook the soup until it thickens to your liking. Give it a taste and adjust the seasoning if needed, then you’re ready to serve.
108
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Creative Serving Ideas
This soup pairs well with crusty bread or a light salad for a complete meal. Garnish with chopped chives, crispy bacon bits, or a sprinkle of cheese to add extra flavor and texture.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy consistency. For longer storage, freeze in portions and thaw overnight before reheating.
Frequently Asked Questions
Can I use frozen corn instead of fresh corn kernels?
Yes, you can use frozen corn. Just add it directly to the pot without thawing and proceed with the recipe as usual.
How can I make this soup dairy-free?
Substitute the heavy cream with coconut milk or any plant-based cream alternative.
What can I do if I don’t have an Instant Pot?
You can cook the soup on the stovetop by simmering the ingredients until the potatoes are tender, then blending or mashing as instructed.
Is it possible to make this soup thicker or thinner?
For a thicker soup, cook it longer on sauté after adding cream or mash more vegetables. Add extra broth or cream to thin it out.
Can I prepare this soup in advance and reheat it?
Yes, it reheats well. Store in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How do I adjust the seasoning if I want it spicier?
Add more paprika or a pinch of cayenne pepper during the sauté step or after cooking for extra heat.
Can I use fresh herbs instead of dried thyme?
Yes, use about 1 tablespoon of fresh thyme leaves in place of ½ teaspoon dried thyme. Add them with the other spices.
What is the best way to mash the potatoes and corn for a creamier texture?
Use a fork for a chunky texture or an immersion blender for a smoother, creamier soup.
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