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–+ servings

Extra Corny Instant Pot Corn Soup

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!
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people

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
Nutrition Facts
Extra Corny Instant Pot Corn Soup
Amount per Serving
Calories
237.5
% Daily Value*
Fat
 
6.9
g
11
%
Saturated Fat
 
3.8
g
24
%
Monounsaturated Fat
 
0.8
g
Cholesterol
 
15.3
mg
5
%
Sodium
 
50
mg
2
%
Potassium
 
325
mg
9
%
Carbohydrates
 
40
g
13
%
Fiber
 
3
g
13
%
Sugar
 
6.75
g
8
%
Protein
 
3.8
g
8
%
Vitamin A
 
175
IU
4
%
Vitamin C
 
3.75
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.