Instant Pot Mussels Corn Soup

This soup is great especially when the corns are fresh. It has amazing aroma and is a full meal soup.

Instant Pot Mussels Corn Soup
5 from 2 votes
Print Pin Rate
Course: dinner
Cuisine: American
Keyword: butter, corn, mussels, Mussels Corn Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
  • 2 tbsp unsalted butter
  • 1 cup mussels cooked
  • 2 medium leeks chopped
  • 2 garlic cloves sliced
  • 6 corn with cobs cut halves
  • 2 bay leaves
  • 4 sprigs tarragon
  • 1 quart chicken or seafood stock
  • kosher salt to taste
  • black pepper to taste
  • 1 tbsp minced chives
  • Extra virgin oil for drizzling
  • Turn the pot on, select sauté and add butter.
  • Add garlic, leeks and do not let them brown.
  • Add corns, bay leaves, tarragon and 1 quart chicken till the corns are covered.
  • Seal the lid of the instant pot.
  • Set the instant pot to “Manual” at high pressure for 15 minutes.
  • Release the pressure quickly through steam vent.
  • Open the lid and discard tarragon, corns and bay leaves.
  • Transfer the mixture into blender and blend the mixture until it is completely smooth.
  • Add cooked mussels in the mixture and season it with salt and pepper.
  • Let it simmer in the instant pot for a while.
  • Serve hot and drizzle it with oil.
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