This INSTANT POT CORN SOUP is a creamy, flavorful celebration of fresh corn, perfect for warm or cool days alike. Using the corn cobs to enhance the broth and a touch of tarragon for an herby twist, this soup is both comforting and elegant. It’s a recipe my family loves whether served hot or chilled, and it’s surprisingly simple to make with the help of the Instant Pot!
Corn soup has always been one of my favorite ways to savor the sweetness of fresh summer corn, and this Instant Pot recipe has become my go-to for how easy and flavorful it is. There’s something comforting about a bowl of creamy corn soup, whether it’s served warm on a cool evening or chilled for a refreshing summer treat. This recipe brings out the best in seasonal corn, making it the star of the dish.
What makes this soup special is how the corn cobs are used to infuse the broth with a rich, natural sweetness. By pressure cooking the kernels along with the reserved cobs, you’re able to extract every bit of flavor they have to offer. Pair that with the delicate onion-like taste of leeks, fragrant garlic, and fresh tarragon, and you’ve got a soup that feels both simple and sophisticated.
The Instant Pot makes the process incredibly easy, turning what might seem like an elaborate dish into something you can whip up on a busy weeknight. The pressure cooking locks in all the flavors while saving you time. And the blender step gives you the option to customize the texture—keep it slightly chunky for a rustic feel or strain it for a silky, velvety finish.
One of the things I love most about this recipe is its versatility. It’s elegant enough to serve as a starter for a dinner party but also works beautifully as a light lunch or dinner with some crusty bread on the side. You can enjoy it hot, with a drizzle of olive oil and fresh chives, or chilled for a refreshing twist. No matter how you serve it, this corn soup is bound to become a favorite in your home too!
IN THIS RECIPE...
What do I need to make this corn soup?
- UNSALTED BUTTER: For sautéing aromatics.
- LEEKS: Leeks provide a subtle, sweet onion flavor that forms the aromatic base of the soup. Be sure to use only the white and pale green parts, and clean them thoroughly to remove any grit.
- GARLIC: A must in most savory dishes!
- CORN KERNELS & COBS: The star of the dish, fresh corn kernels bring sweetness and texture, while the cobs add an extra layer of flavor when simmered in the broth. If fresh corn isn’t available, frozen kernels can be used, though the cobs will need to be omitted.
- BAY LEAVES: Contribute a subtle, earthy flavor that enhances the complexity of the soup. Be sure to remove them before blending though to avoid bitterness!
- TARRAGON: Tarragon adds a unique, slightly anise-like flavor that sets this soup apart. Use the leaves for garnish and the stems during cooking to infuse the broth.
- CHICKEN BROTH: Low-sodium chicken broth acts as the flavorful base of the soup, letting the natural sweetness of the corn shine. For a vegetarian version, swap it out for vegetable broth.
- CHIVES: Chopped chives add a fresh, mild onion flavor and a pop of color when sprinkled on top of the finished soup. They make for the perfect finishing touch.
- EXTRA VIRGIN OLIVE OIL: Optional but highly recommended to enhance both the flavor and presentation!
- KOSHER SALT & BLACK PEPPER
Why leave the cobs in while pressure cooking?
Keeping the cobs in while pressure cooking helps in making the soup creamier and more “corny” because the cobs are packed with flavor and natural starches. As the soup cooks under high pressure, the heat extracts the residual sugars and starches from the cobs, infusing the broth with a deep, sweet corn flavor. These starches also slightly thicken the soup, contributing to its creamy texture without needing extra cream or thickeners.
Corn cobs act like nature’s flavor concentrate—they hold onto the essence of the corn even after the kernels are removed. By simmering them alongside the other ingredients, you’re essentially unlocking all the hidden flavor that might otherwise go to waste. This method not only enhances the soup’s taste but also maximizes the use of every part of the corn, making the dish both flavorful and resourceful. Removing the cobs before blending ensures a silky, smooth finish, leaving behind all the rich flavor they’ve imparted.
Can I make this recipe without using the cobs?
Absolutely! Although, you might want to supplement the texture with a finish of a little heavy cream once everything is blended together.
Step-by-Step Instructions
1. Sauté the Aromatics
Start by setting your Instant Pot to the sauté function and adding the butter. Once it’s melted and fragrant, toss in the chopped leeks and minced garlic. Sprinkle with a teaspoon of kosher salt and a pinch of black pepper to season right from the start. Stir frequently, letting the leeks soften and release flavor. This step takes about 5 minutes—be careful not to brown the leeks, as we’re looking for soft and translucent, not caramelized.
2. Prepare the Corn Base
Turn off the sauté function and set aside about ⅓ cup of the corn kernels—these will be added at the end for a bit of texture. To the pot, add the remaining kernels, the reserved corn cobs, bay leaves, tarragon stems, and chicken broth. Add enough broth to just cover the corn kernels; this ensures the flavors are concentrated and the soup doesn’t become too thin. Stir everything together to combine the ingredients evenly.
3. Pressure Cook the Soup
Seal the Instant Pot and set it to pressure cook on high for 15 minutes. This step allows the corn cobs to infuse the broth with their natural sweetness and starch, creating a creamy base for the soup. If you don’t have an Instant Pot, you can achieve similar results by simmering the mixture on the stovetop for 15-20 minutes.
4. Release the Pressure and Remove Solids
When the timer beeps, use the quick-release method to safely release the pressure. Once the lid unlocks, carefully remove the corn cobs, bay leaves, and tarragon stems. These ingredients have done their job, imparting depth and flavor to the soup.
5. Blend the Soup
Carefully transfer the soup to a blender, working in batches if needed. To prevent any accidents from steam buildup, remove the blender lid’s central piece and cover the hole with a kitchen towel. Start blending on a low speed and gradually increase to high, blending until the mixture is smooth. This step creates the creamy consistency that makes this soup so special. If you prefer an ultra-smooth texture, run the blended soup through a fine mesh strainer into a clean pot. It’s an optional step, but worth it for an extra velvety finish.
6. Finish, Garnish, & Serve
Pour the soup back into the Instant Pot or a serving pot. Stir in the reserved corn kernels for added texture and season with salt and pepper to taste. Mix in the minced tarragon leaves for a fresh, herby note. Serve the soup warm or chilled, garnished with minced chives and a drizzle of olive oil. The chives add a subtle pop of flavor, while the olive oil lends a luxurious finish.
Related Recipes
Extra Corny Instant Pot Corn Soup
Equipment
- 1 Instant Pot
Ingredients
- 2 tablespoons unsalted butter
- 2 leeks (white and pale green parts) chopped
- 3 cloves garlic minced or sliced
- 6 ears corn kernels cut off and cobs reserved
- 2 bay leaves
- 4 sprigs tarragon leaves minced and stems reserved
- 4 cups chicken broth
- kosher salt to taste
- black pepper to taste
- 2 tablespoons chives minced
- extra virgin olive oil for serving
Instructions
- Set the Instant Pot to sauté and melt butter inside. Once melted, add the leeks and garlic and sprinkle with 1 teaspoon kosher salt and ¼ teaspoon black pepper. Cook, stirring frequently, for about 5 minutes until the leeks are softened but not browned.2 tablespoons unsalted butter, 2 leeks (white and pale green parts), 3 cloves garlic
- Turn the Instant Pot off, set aside about ⅓ cup of the corn kernels, and add the remaining corn kernels, corn cobs, bay leaves, tarragon stems, and chicken broth to the pot. Be sure to add enough broth to just cover the corn kernels. Mix everything together. Seal the Instant Pot and set to pressure cook at high pressure for 15 minutes.6 ears corn, 2 bay leaves, 4 sprigs tarragon, 4 cups chicken broth, kosher salt, black pepper
- After the Instant Pot beeps, release the pressure using the quick-release-method. Once the lid unlocks, remove it along with the corn cobs, bay leaves, and tarragon stems.Note: If you don't have an Instant Pot, you can also simmer the soup for 15 minutes before moving onto the next step.
- Carefully transfer the entire mixture to a blender. The steam buildup in the blender can cause the blender lid to explode so, to prevent this, remove the central part of the lid and cover the space with a kitchen towel instead. Start blending slowly and gradually increase the speed to high. Blend until the mixture is completely smooth.
- [Optional] Run the mixture through a fine mesh strainer and into a clean pot to get a super smooth, velvety soup. You can skip this step and still have a delicious soup!
- Stir in the corn kernels we set aside earlier, season the soup with salt and pepper to taste, mix in the minced tarragon leaves, top with chives and a drizzle of olive oil, serve, and enjoy! This soup can be enjoyed hot or chilled and served cold for a refreshing treat.4 sprigs tarragon, kosher salt, black pepper, 2 tablespoons chives, extra virgin olive oil