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–+ servings

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.
5 from 8 votes
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Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Calories: 119kcal
Author: Vicky

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: 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
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