With fall coming and chilly weather ahead, it is the perfect time to make some soup. The Instant Pot is my new secret weapon when it comes to making soup. Why? It takes just minutes to make a hearty, warm meal that is good for you and delicious. This Corn and Zucchini Soup in the Instant Pot is colorful and so filling. It would work great on any diet plan since it's full of good stuff! Before you make any meal in the Instant Pot, make sure you have my Must Have Instant Pot Accessories. For more Instant Pot soup recipes, check out our Instant Pot Taco Soup and our German Potato Soup in the Instant Pot.
Why you'll love this zucchini and corn soup
- Full of good for you veggies and tender potatoes so great on a variety of diet plans
- Filling and low calorie!
- Set a timer - 25 minutes from start to finish!
- red onion
- red skinned potatoes
- corn kernels
- cayenne pepper
- kosher salt
- vegetable broth
How to make this zucchini and corn recipe
To make this corn and zucchini soup in the pressure cooker, chop up your zucchini, carrots, onion and potatoes.
Then place the zucchini, carrots, red onion, and potatoes into the Instant Pot. Add the corn and peas.
Next, add in cayenne pepper, turmeric, paprika, salt, and pepper. Stir all of the ingredients together in the Instant Pot.
Add the vegetable broth to the Instant Pot and top with water up to the fill line. Stir the ingredients once again in the liquid. If you only have chicken broth on hand you can use that as well.
Now it's time to pressure cook the soup. Close the lid and lock. Set the Instant Pot to high pressure for 10 minutes. Once it's done cooking, the activate the quick release valve.
Chop up some parsley for garnish.
Serve this soup topped with parsley for garnish and flavor.
If you are following the Weight Watchers plan, this corn and zucchini Instant Pot soup, is 3 points per serving on the Freestyle program. This recipe makes 6 servings.
At 120 calories per serving, this soup will fill you up without breaking your calorie bank. If you have a few more calories to spare, you can add some crusty bread and grated Parmesan cheese on top.
If you are looking for a more of a zucchini corn chowder that is cream based, I love this recipe from The Toasty Kitchen.
Have you come across Eat At Home Meal Plans? If the cost of eating out or deciding what to do for supper each night is causing you stress, you should try these.
Corn and Zucchini Soup in the Instant Pot
- 1 zucchini; chopped
- 1 red onion; diced
- 3 red skinned potatoes; peeled and diced
- 1 can of corn
- 1 tablespoon paprika
- ¾ can of peas
- 1 tablespoon turmeric
- 1 teaspoon cayenne pepper
- 3 carrots; diced
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 32 oz container vegetable broth
- 1 teaspoon pepper
- 2 tablespoons parsley
- Place zucchini, carrots, red onion, and potatoes into the instant pot. Top with corn and peas.
- Add in cayenne pepper, turmeric, paprika, salt, and pepper. Give it a good stir.
- Pour in the vegetable broth and top with water to fill line. Stir.
- Set instant pot to high pressure for 10 minutes. Once it's done cooking then do a quick release.
- Serve topped with chopped parsley.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
This would be great sprinkled with chopped up crispy bacon. If you are looking for add more veggies, diced tomatoes, chopped celery and green onions would be great additions.
You can store this in an airtight container in the refrigerator for up to 5 days.
My favorite thing to serve with soup is some crusty bread or garlic bread.