It’s the season for zucchini and sweet corn! Soon it will be apples but before we get into apple season I wanted to share with you a soup I just love. This Instant Pot Sweet Corn Zucchini Soup is fabulous! Vegetarian, vegan, and easily corn free if you remove the corn. No dairy so it’s a great soup for people with allergies. Additionally, this soup is light for summer eating and wonderful to make and store for lunches through out the week.
About The Instant Pot:
Most noteworthy, what I enjoy about the instant pot is that I can make a soup in just minutes minus the time cutting everything up. Once I am done cooking it, it can be stored in the fridge for later meals. Furthermore, instant pot offers a lid to the insert so you can cover it and pop it into the fridge. When you want to heat it back up, wipe the moisture from the insert and place in the instant pot. Finally, turn it to keep warm and bam you have dinner or lunch!
The instant pot was a no brainer for me because well when it comes to soup it’s my world. I really enjoy creating new soup recipes but with the instant pot it allows me to do this with less work at the stove. Beef stews can cook in 40 minutes or less. As a result, it’s easy to make all kinds of soups in about half the time they would normally take. Therefore, your not going to be standing there stirring either.
Just pop it in the pot and go work or watch that TV show you love. Hence, about half the way through you can pause the show and get dinner. Many times I will put it on and leave the instant pot on keep warm so as the boys trickle in from work there is a meal in it. Although they are not fond of soups but when your hungry and don’t want to spend your own money you’ll eat what’s available.
Tell me do you like soup? Do you have a favorite soup? What time of year do you make soup? I’d love to know! I just love this Instant Pot Sweet Corn Zucchini Soup and you can see a video of how to make it below.
Instant Pot Sweet Corn Zucchini Soup
Yield 6 Servings
- 1 zucchini; chopped
- 1 red onion; diced
- 3 red skinned potatoes; peeled and diced
- 1 can of corn
- 1 tablespoon paprika
- 3/4 can of peas
- 1 tablespoon turmeric
- 1 teaspoon cayenne pepper
- 3 carrots; diced
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 32 oz container vegetable broth
- 1 teaspoon pepper
- 2 tablespoons parsley
- Place zucchini, carrots, red onion, and potatoes into the instant pot. Top with corn and peas.
- Add in cayenne pepper, turmeric, paprika, salt, and pepper. Give it a good stir.
- Pour in the vegetable broth and top with water to fill line. Stir.
- Set instant pot to high pressure for 10 minutes. Once it's done counting then quick release pressure.
- Serve topped with parsley.
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