Sweet Corn Soup Instant Pot Stovetop

This Sweet Corn Soup is very popular in India, often found on the menus of Indian-Chinese restaurants. Having grown up enjoying this dish, I find nothing more comforting and satisfying than a bowl of warm sweet corn soup. It’s naturally vegan, vegetarian, dairy-free, and gluten-free. This homemade sweet corn soup recipe is so simple, loaded with vegetables, and packed with fresh flavors. It makes a great appetizer, side dish, or light dinner. I often like to serve it as a starter with other Indo-Chinese favorites like spring rolls, gobi manchurian, hakka noodles, and burnt garlic fried rice. I have used frozen corn kernels in this recipe, but fresh corn works just as well. If you opt for fresh corn or corn on the cob, boil or steam corn on the cob in the Instant Pot, then remove the kernels using a knife. If you are looking for more sweet corn recipe inspirations, do check out spinach corn sandwich, and corn fried rice.

Ingredients

Sweet corn: You can use fresh, frozen, or canned sweet corn. I have used frozen sweet corn. Oil: I like to use olive oil. Feel free to use butter for the best flavor. Ginger and Garlic: You can use freshly minced or homemade ginger and garlic paste. Vegetables: White spring onions, carrots, and green beans are used. White vinegar: added for the sour taste. If you don’t have vinegar, use fresh lime/lemon juice or apple cider vinegar. Vegetable broth (or water): For the best flavor, use homemade vegetable broth or store-bought. Seasoning: salt and pepper Cornflour: used to make a slurry to thicken the soup. Garnish: use green spring onions and coriander leaves. Toppings: Green spring onions, and coriander leaves all make great toppings for the soup.

Check out this collection of 20+ Best Indian Soup Recipes.

How to Make Sweet Corn Soup in Instant Pot

Blend ½ cup of sweet corn with ¼ cup of water in a blender until smooth. Set aside the paste. Press SAUTE mode on Instant Pot. Heat oil, then add minced ginger, garlic, and green chili. Saute for a few seconds. Then add the white part of spring onions, chopped carrots, green beans, sweet corn, sweet corn paste, salt, and vegetable broth (or water). Give a quick stir.
Ensure to scrape the bottom of the pot to remove any food particles stuck at the bottom. This helps to prevent a possible BURN notice. Close the lid securely and set the pressure valve to “SEALING”. Then, choose the “PRESSURE COOK/MANUAL” setting on high pressure and adjust the cooking time to 2 minutes. When the Instant Pot beeps, Let the pressure release naturally for 5 minutes and then Quick Release. Open the lid. Now prepare a cornflour slurry by mixing 3 teaspoons of cornflour in ¼ cup of water. Mix well and then add to the soup. Simmer the soup for 2-3 minutes until the soup thickens. Then add the white vinegar, crushed black pepper, sugar, and mix well to combine. If preferred, you can add soy sauce and red or green chili sauce at this stage. Garnish the sweet corn soup recipe with spring onion greens and serve hot!

Stovetop Pot Method

In a large pot, heat oil. Once it’s hot, add minced ginger, garlic, and green chili and saute for a few seconds. Then add the white spring onions, carrot, green beans, sweet corn, sweet corn paste, and salt. Saute the veggies for 2-3 minutes on medium flame. Add vegetable broth (or water) and give a quick stir. Ensure nothing is stuck at the bottom of the pot. Allow the mixture to boil until all the veggies are cooked, approximately 10-12 minutes over medium-low heat. Now prepare a cornflour slurry by mixing 3 teaspoons of cornflour in ¼ cup of water. Mix well and then add to the soup. Simmer the soup for another 2-3 minutes until the soup thickens, and then add the white vinegar, crushed black pepper, sugar, and mix well to combine. If desired, you can also add soy sauce and red or green chili sauce. Garnish the sweet corn soup with spring onion greens and serve hot!

Storage Suggestions

Storing. Leftovers can be stored in an airtight container in the fridge for up to 2 to 3 days. Reheat on the stovetop or in the microwave. Freezing. You can freeze the soup with the pasta mixed in freezer-safe containers for up to about 2 months.

Variations

You can add other vegetables of your choice, like mushrooms, cabbage, broccoli, and bell pepper, to make the dish more nutritious. You can replace cornstarch with potato starch or arrowroot powder. If you don’t have vinegar, you can also add lemon juice or apple cider vinegar or skip it.