Instant-Pot Sweet Corn Chili Soup

Instant Pot Sweet Corn Chili Soup

Shivangi Rao
By Shivangi Rao
This recipe was inspired by and adapted from Cook with Manali’s Sweet Corn Soup.
Course Instant-Pot, Vegetarian Dishes
Servings 4


  • 2 cups frozen sweet corn kernels for blending
  • 1/4 cup extra frozen corn for adding to the soup
  • 1 cup of water
  • 1 tbsp sesame oil
  • 1 tbsp avocado oil or neutral oil of choice
  • 1 tsp ginger powder or 1 inch of freshly grated ginger
  • 5-6 large garlic cloves grated
  • 1 tbsp gluten-free sriracha
  • 2 tbsp Coconut Secret Coconut Aminos
  • 1 serrano chili finely chopped optional
  • 1 tbsp rice vinegar
  • 1 tbsp Coconut Secret Coconut Crystals
  • 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 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 seal.
  • Once finished pressure cooking, quickly release the pressure valve.
  • Open and taste the 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.
  • Enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!

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