Go Back
+ servings

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!