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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.
Course Soup
Cuisine American
Keyword corn and zucchini soup in the instant pot, instant pot, pressure cooker
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 119kcal



  • 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