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5 from 2 votes

Instant Pot Corn Soup

Course Side Dish
Cuisine international
Keyword butter, Corn Soup, corns, leeks
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 79kcal


  • 2 tbsp unsalted butter melted
  • cup chopped leeks
  • 2 medium garlic cloves thinly sliced
  • 6 corn with cobs cut halved
  • 2 bay leaves
  • 4 sprigs tarragon
  • 1 quart chicken stock
  • 1 tbsp minced chives
  • Extra virgin oil drizzle while serving
  • salt and pepper to tatse


  • Add melted butter, sliced garlic and finely chopped leeks in the inner pot of instant pot, cook till soft and tender.
  • Now, add corn with cobs, chicken stock, bay leaves and tarragon stems in the inner pot.
  • Close the lid and press the “Manual” button.
  • Cook for about 15 minutes on HIGH pressure and release the pressure through the steam vent.
  • Open the lid and discard the corn cobs, bay leaf and tarragon stems.
  • Transfer the mixture in a blender and blend until completely smooth, adding more chicken stock if necessary.
  • Pass the blended mixture to a fine mesh strainer and season the mixture with salt and pepper. Simmer till hot.
  • Serve and enjoy!


Calories: 79kcal