Instant Pot Thai Soup With Corn & Zucchini

Name: Instant Pot Thai Soup With Corn &amp; Zucchini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tablespoons olive oil1 onion, diced1 tablespoon diced, ginger3 garlic cloves, diced1/2 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 powder1 teaspoon turmeric powder500 ml vegetable stockTo finish1 cup coconut cream (it’s the thickened part of coconut milk)2 tablespoons lemon juice or lime juice1/3 cup chopped cilantroFried shallots (optional)

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 3

Author : Instant Pot Eats

Instant Pot Thai Soup With Corn & Zucchini

Ingredients

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2 tablespoons olive oil1 onion, diced1 tablespoon diced, ginger3 garlic cloves, diced1/2 teaspoon salt2.5 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 powder1 teaspoon turmeric powder500 ml vegetable stockTo finish1 cup coconut cream (it’s the thickened part of coconut milk)2 tablespoons lemon juice or lime juice1/3 cup chopped cilantroFried shallots (optional)

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.