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 Instant Pot Soup 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.
Corn and Zucchini Instant Pot Soup
To make this corn and zucchini Instant Pot soup, 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.
Set the Instant Pot to high pressure for 10 minutes. Once it’s done cooking then quick release the pressure.
Chop up some parsley for garnish.
Serve this soup topped with parsley.
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.
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
- 3/4 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.
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