Pressure Cooker Corn Soup Recipe

Name: Pressure Cooker Corn Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 medium leeks, white and pale green parts only, finely chopped (about 1 1/2 cups); 2 medium cloves garlic, thinly sliced; 6 ears of corn, kernels cut off from cobs, cobs split in half and reserved; 2 bay leaves; 4 sprigs tarragon, leaves minced, stems reserved separately; Up to 1 quart; or store-bought low-sodium chicken stock; Kosher salt and freshly ground black pepper; 1 tablespoon minced fresh chives; Extra-virgin olive oil, for serving

Servings: persons

2 tablespoons unsalted butter
2 medium leeks, white and pale green parts only, finely chopped (about 1 1/2 cups)
2 medium cloves garlic, thinly sliced
6 ears of corn, kernels cut off from cobs, cobs split in half and reserved
2 bay leaves
4 sprigs tarragon, leaves minced, stems reserved separately
Up to 1 quart
or store-bought low-sodium chicken stock
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh chives
Extra-virgin olive oil, for serving

1
Melt butter over medium heat in a pressure cooker. Add leeks and garlic and cook, stirring frequently, until softened but not browned, about 4 minutes.
2
Add corn with cobs, bay leaves, tarragon stems, and enough chicken stock to barely cover corn (the cobs might still be sticking out a bit). Stir to combine. Seal pressure cooker and bring to high pressure. Cook for 15 minutes. Release pressure using quick-release method and uncover. Discard corn cobs, bay leaves, and tarragon stems.
3
Working in batches, transfer mixture to the jar of a blender. To prevent the blender lid from exploding off, remove the central lid and cover the space with a folded kitchen towel. Start blender slowly and gradually increase speed to high. Blend until completely smooth, adding more chicken stock or water as necessary. Season to taste with salt and pepper and press through a fine-mesh strainer into a clean pot. Repeat with remaining soup.
4
Serve soup immediately with minced tarragon leaves and chives and a drizzle of olive oil, or chill and serve cold. (Once chilled, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency is reached.)

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 medium leeks, white and pale green parts only, finely chopped (about 1 1/2 cups), 2 medium cloves garlic, thinly sliced, 6 ears of corn, kernels cut off from cobs, cobs split in half and reserved, and more.

Yes, Pressure Cooker Corn Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!