Corn and Zucchini Soup in the Instant Pot

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 119 kcal


  • 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


  1. Place zucchini, carrots, red onion, and potatoes into the instant pot. Top with corn and peas.
  2. Add in cayenne pepper, turmeric, paprika, salt, and pepper. Give it a good stir.
  3. Pour in the vegetable broth and top with water to fill line. Stir.
  4. Set instant pot to high pressure for 10 minutes. Once it's done cooking then do a quick release.

  5. Serve topped with chopped parsley.

Nutrition Facts
Corn and Zucchini Soup in the Instant Pot
Amount Per Serving
Calories 119
% Daily Value*
Sodium 1038mg45%
Potassium 764mg22%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 5g6%
Protein 3g6%
Vitamin A 6310IU126%
Vitamin C 20.9mg25%
Calcium 39mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.