Sweet Corn Soup Instant Pot Recipe with Rosemary

This Sweet Corn Soup Instant Pot recipe gets a flavor boost from Rosemary. It's an easy recipe made hearty with loads of extra veggies. With the help of  your Instant Pot, it can be on the table in a matter of minutes.

When the weather is chilly outside, why not warm up with a delicious bowl of creamy comfort? Our delicious Instant Pot Corn Soup with Rosemary is quick and easy to make, not to mention flavorful and delicious!

With so many veggies like sweet corn, potatoes, celery and carrots, this flavorful dish is nice and hearty and can be eaten as a meal on its own.

If you want to boost the protein in the dish, you can also add some cooked and shredded chicken to turn it into a chicken corn chowder. If using chicken, you may want to also substitute chicken broth for the vegetable broth.

I love to serve this Instant Pot corn chowder as a meal with a hearty rustic hunk of bread. A favorite is our easy no-knead bread recipe, which makes a beautiful loaf.

Another serving suggestion is to top your bowl with cheddar cheese, bacon, sour cream or a bit of all of them!

However you decide to serve it, this easy corn soup Instant Pot recipe is easy to put together with common ingredients and by using your Instant Pot it can be on the table in a matter of minutes.

With its creaminess and hefty amount of potatoes it's a version of a potato corn chowder, which has always been a favorite. 

One item that you might not have on hand is fresh rosemary. While fresh rosemary sprigs really give an amazing taste, you can also substitute dried rosemary instead. If you're using dry, use about 1 1/2 teaspoons.

This corn chowder with Rosemary is filled with yummy flavors and can be served year round. It's perfect for warming up inside out in the chilly winter months but just as delicious in the summer months when fresh sweet corn is available.

We used frozen corn as fresh sweet corn is hard for us to find this time of year. Canned corn is another option, although I prefer frozen. In the summer I'll be making it again with fresh corn as a sweet corn soup!

Be sure and check out these yummy Instant Pot soup recipes too!

Instant Pot Meatball and Potato Soup Recipe: This Instant Pot recipe is a hearty, delicious, and easy dinner to cook up in your pressure cooker!

Instant Pot Asian Beef Noodle Soup: Are you looking for something warm and flavorful for these cold winter months? Beef and noodles combine to make a meal that is not only delicious but incredibly easy to put together.

Instant Pot Corn Soup with Rosemary

Serves: 6
Prep: 10 minutes
Cook: 5 Minutes

Ingredients:

4 red potatoes; diced
4 carrots; diced
3 stalks of celery; diced
1 10-14 oz bag frozen corn (or 2 cups fresh corn)
32 oz vegetable broth
1 teaspoon turmeric
2 teaspoons paprika
3 sprigs rosemary
1 teaspoon salt
1 teaspoon cracked black pepper

How to make Corn Soup in the Instant Pot:

Add celery, carrots, potatoes, and corn to the pot. Pour in broth just to barely cover the vegetables.

Add in turmeric, rosemary, and paprika. Add in salt and pepper. Stir well.

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.

Enjoy!

Print this easy Instant Pot Corn Soup with Rosemary recipe!

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Yield: serves 6

Instant Pot Corn Soup with Rosemary

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This Corn Soup Instant Pot recipe gets a flavor boost from Rosemary. It's an easy recipe made hearty with loads of extra veggies. With the help of  your Instant Pot, it can be on the table in a matter of minutes.

Not only is this the perfect soup for warming up in the chilly winter months, using frozen corn, but it is also delightful served in the summer months using fresh sweet corn!

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

• 4 red potatoes; diced
• 4 carrots; diced
• 3 stalks of celery; diced
• 10 - 14 oz frozen corn
• 32 oz vegetable broth
• 1 teaspoon turmeric
• 2 teaspoons paprika
• 3 sprigs rosemary
• 1 teaspoon salt
• 1 teaspoon cracked black pepper

Instructions

1. Add celery, carrots, potatoes, and corn to the pot. Pour in vegetable broth just to barely cover the vegetables.
   
2. Add in turmeric, rosemary, and paprika. Add in salt and pepper. Stir well.
   
3. 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.
   
4. Using an immersion blender blend soup for about a minute. This will give it the creamy texture needed.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 428Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 451mgCarbohydrates: 100gFiber: 12gSugar: 15gProtein: 14g

Nutrition is calculated automatically and may not be accurate.

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