Instant Pot Thai Soup With Corn Zucchini Recipes

INSTANT POT THAI SOUP WITH CORN & ZUCCHINI

Instant Pot Thai Soup With Corn & Zucchini image

This gluten-free and vegan Instant Pot Thai soup with corn, zucchini and coconut is light, healthy and delicious and takes no time at all.

Provided by Instant Pot Eats

Categories Soup

Time 20m

Number Of Ingredients 3

Ingredients

2 tablespoons olive oil 1 onion, diced 1 tablespoon diced, ginger 3 garlic cloves, diced 1/2 teaspoon salt
2.5 cups diced zucchini (1.5 large zucchini, diced - 2-3 cups)
1.5 cups sweet corn (2 corns (fresh or frozen) - 1.5 cups) 2 teaspoons curry powder 1 teaspoon turmeric powder 500 ml vegetable stock To finish 1 cup coconut cream (it's the thickened part of coconut milk) 2 tablespoons lemon juice or lime juice 1/3 cup chopped cilantro Fried shallots (optional)

Steps:

Turn the Instant Pot on and press the Saute function key. Once heated, add olive oil, onions, ginger and garlic to the pot and stir for 30-60 seconds.
Add the rest of the ingredients (except for finishing ones) and stir through. Please note that the vegetables will also give out some liquid into the soup. Press Cancel to stop the Saute function.
Pop the lid on top and lock, making sure the top valve is pointing to Sealing. Press Manuaa/Pressure Cook and set to 1 minute at HIGH pressure. The Instant Pot will take 5-8 minutes to come to pressure and then the timer will begin.
Once the timer is done, use the quick release method to let the pressure out. Point the top valve to Venting and waiting until the steam is out and you can open the lid.
To finish the soup, add the lemon or lime juice, coconut cream and cilantro and stir through. Serve with extra chili, cilantro and fried shallots of extra crunch.

Nutrition Facts : ServingSize 1.5 cups with garnishes, Calories 344 calories, Sugar 8.9 g, Sodium 810.4 mg, Fat 10.7 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 22.8 g, Fiber 3.3 g, Protein 4.5 g, Cholesterol 0 mg