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Instant Pot Corn Soup
Course
Side Dish
Cuisine
international
Keyword
butter, Corn Soup, corns, leeks
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
96
kcal
Author
Corrie
Ingredients
2
tablespoon
unsalted butter
melted
1½
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
tablespoon
minced chives
Extra virgin oil
drizzle while serving
salt and pepper
to tatse
Instructions
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!
Nutrition
Calories:
96
kcal
|
Carbohydrates:
7
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
227
mg
|
Potassium:
211
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
180
IU
|
Vitamin C:
1
mg
|
Calcium:
23
mg
|
Iron:
1
mg