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Mexican Street Corn Soup - Instant Pot

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • 1/2 red onion diced
  • 1/4 tsp chili powder + 1/2 tsp separated, used in two different steps
  • 1/4 tsp cumin + 1 1/2 tsps separated, used in two different steps
  • 1/4 tsp taco seasoning + 1 1/2 tsps separated, used in two different steps
  • Salt and pepper according to taste
  • 1 32 oz box veggie broth low sodium
  • 1 tbsp chipotle peppers in adobo sauce from can, diced (roughly 2 peppers)
  • 1 12 oz steam in bag sweet cut corn freezer aisle, frozen corn kernels work well
  • 1/2 tsp garlic powder
  • 1/4 cup sour cream light
  • 1/4 cup packed cilantro

Garnish

  • Cojita Cheese
  • Green onions

Instructions

  1. Turn instant pot to saute setting and when display reads hot add: olive oil, garlic cloves, diced onions, 1/4 tsp chili powder, 1/4 tsp cumin, 1/4 tsp taco seasoning, salt and pepper. Set time on saute for 4 mins, mix well.
  2. Once saute setting is finished, mix in veggie broth, frozen corn kernels, chipotle chilis, 1/2 tsp chili powder, 1 1/2 tsps cumin, 1 1/2 tsps taco seasoning and 1/2 tsp garlic powder. Stir to incorporate all ingredients. Press pressure cook button and set to high pressure. Set timer to 10 minutes. Make sure valve is set to “Sealing”. When the timer completes let the pressure release naturally for 5-7 minutes and then move the valve to “venting”. Remove lid once all pressure has released.

  3. Once all of the pressure has been released, open the lid and stir in sour cream. Set to keep warm to help all spices and ingredients incorporate.  Lastly add in the packed cilantro and stir., If you prefer more spice: add in another chipotle chili and some chili powder.

  4. Garnish with green onions, cilantro and cojita cheese.

Recipe Notes

  • If you prefer less spice add in 1 tsp at a time of the chipotle peppers and taste test.
  • Omit sour cream for a vegan soup!
  • I used corn from a ready to steam bag found in the freezer aisle. Click here to see which bag I purchased. Any type of frozen corn kernels will work. 
  • Click here to see which chipotle peppers I used. Transfer the left overs to an air tight container and freeze! These peppers are a great addition to many everyday dishes!
  • For that Mexican street corn taste, I would suggest using chili powder & Cojita cheese!