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Instant Pot Corn Soup with Rosemary Recipe
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5 from 1 vote

Instant Pot Corn Soup with Rosemary

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 Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Soup
Cuisine: American
Calories: 1449kcal
Author: Chrysa

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

  • 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.
  • 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

Serving: 1g | Calories: 1449kcal | Carbohydrates: 339g | Protein: 42g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 6410mg | Potassium: 7140mg | Fiber: 45g | Sugar: 32g | Vitamin A: 45310IU | Vitamin C: 141mg | Calcium: 265mg | Iron: 14mg
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