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.
- 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.
Calories: 119kcal | Carbohydrates: 26g | Protein: 3g | Sodium: 1038mg | Potassium: 764mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6310IU | Vitamin C: 20.9mg | Calcium: 39mg | Iron: 1.9mg