Instant Pot Sweet Corn Chili Soup
This recipe was inspired by and adapted from Cook with Manali’s Sweet Corn Soup.
Serving Size: 4-5
2 cups frozen sweet corn kernels for blending
1/4 cup extra frozen corn for adding to soup
1 cup water
1 tbsp sesame oil
1 tbsp avocado oil or neutral oil of choice
1 tsp ginger powder or 1 inch freshly grated ginger
5-6 large garlic cloves grated
1 tbsp gluten free sriracha
1 serrano chili finely chopped (optional)
1 tbsp rice vinegar
1 tsp salt (or more to taste)
1/2 tbsp arrowroot powder
6 cups of vegetable broth or meat broth
4 stalks green onions chopped
1 cup of frozen veggies of choice (I use green peas and carrots)
Add frozen corn and water to a blender and blend until fully combined and a thick paste forms.
Meanwhile, turn on your instant pot to saute mode. Add oil and ginger, garlic, and green chilies. Saute for a couple of minutes.
Then add chopped white green onions and continue to saute.
Add in frozen peas and carrots, and corn and saute for about a minute.
Add in corn paste from blender, soy sauce, rice vinegar, sriracha, coconut crystals, salt ,and veggie broth. Mix well.
Turn Instant Pot to pressure cook on high for 2 minutes.
Move valve to sealing.
Once finished pressure cooking, quickly release pressure valve.
Open and taste soup. Adjust salt and seasonings as necessary.
Combine arrowroot powder with 1 tbsp cold water in a small bowl. Mix well until fully combined.
Add the arrowroot mixture a little at a time to hot soup using a whisk. This will help thicken the soup. Make sure to whisk quickly so it doesn’t solidify.
Garnish with chopped cilantro and green parts of chopped spring onions.