This Instant Pot Vegan Corn Soup is one soup recipe that is going to hit every point of your tastebuds. Not only is this a creamy soup but it has a subtle sweetness with a hint of rosemary as well. It’s no stretch of the truth to say that a bowl of this homemade soup is certain to make any day better instantly.
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You may also like our other corn recipes:
CAN YOU USE FRESH CORN INSTEAD OF FROZEN CORN?
If you have fresh corn that you want to use up, you can. I like using frozen corn because it tends to have a bit more firmness to it in the soup. It’s also just a super simple way to prep the meal rather than having to cut fresh corn from the husk.
INSTANT POT ROSEMARY CORN SOUP (VEGAN, VEGETARIAN, GLUTEN FREE, DAIRY FREE)
Serves: 6
Prep: 10 minutes
Cook: 5 Minutes
RELATED POST: The Best Instant Pot Chicken Soup
INGREDIENTS NEEDED FOR THIS Vegan corn soup
- 4 red potatoes; diced
- 4 carrots; diced
- 3 stalks of celery; diced
- 1 bag frozen corn
- 1 box vegetable broth
- 1 teaspoon turmeric
- 2 teaspoons paprika
- 3 sprigs rosemary
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
Busy Now? Why Not Pin This Instant Pot Soup Recipe For Later!
HOW TO MAKE THIS corn soup in the instant pot
Add celery, carrots, potatoes, and corn to the pot. Pour in vegetable broth just to barely cover the vegetables.
Add in turmeric, rosemary, and paprika. Add in salt and pepper. Stir well.a
Add potatoes.
Finally add the corn.
Place lid on the instant pot. Set valve to sealed position. Manual or pressure cook for 5 minutes.
Once the pot stops counting release pressure.
Using an immersion blender blend soup for about a minute. This will give it the creamy texture needed.
This is a super tasty and healthy corn soup and one of my favourites!
Did you enjoy this fun corn soup recipe? You may also love the following posts:
- Instant Pot Tomato Soup With A Spicy Kick
- The Best Instant Pot Chicken Soup Recipes
- Instant Pot Chicken Gnocchi Soup
- Instant Pot Stuffed Pepper Soup Recipe
- Instant Pot Tomato Basil Soup
- Dump and Dash Taco Soup
- Instant Pot Black Eyed Peas
- Instant Pot Cauliflower Soup
- Instant Pot Egg Roll In A Bowl
- Instant Pot Monkey Bread
- Instant Pot Chicken Wings
Don’t have time to make this recipe now? Pin it to Pinterest so you can save it for later! I appreciate all shares and am grateful for your support!
Instant Pot Vegan Corn Soup With Rosemary
Instant Pot Rosemary Corn Soup is a vegan friendly dish and surely, your taste buds will enjoy it.
Ingredients
- 4 red potatoes; diced
- 4 carrots; diced
- 3 stalks of celery; diced
- 1 bag frozen corn
- 1 box vegetable broth
- 1 teaspoon turmeric
- 2 teaspoons paprika
- 3 sprigs rosemary
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
Instructions
Add celery, carrots, potatoes, and corn to the pot. Pour in vegetable broth just to barely cover the vegetables. Add in turmeric, rosemary, and paprika. Add in salt and pepper. Stir well. Next is add potatoes. Finally add the corn.
Place lid on the instant pot. Set valve to sealed position. Manual or pressure cook for 5 minutes. Once the pot stops counting release pressure.
Using an immersion blender blend soup for about a minute. This will give it the creamy texture needed.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 227Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 524mgCarbohydrates: 50gFiber: 6gSugar: 6gProtein: 6g
About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!
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