Corn and Zucchini Soup in the Instant Pot
It takes just minutes to make a hearty, warm meal that good for you and delicious. This Corn and Zucchini Instant Pot Soup is colorful and so filling.
Equipment
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Calories: 119kcalCarbohydrates: 26gProtein: 3gSodium: 1038mgPotassium: 764mgFiber: 4gSugar: 5gVitamin A: 6310IUVitamin C: 20.9mgCalcium: 39mgIron: 1.9mg
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