Indo-Chinese Corn Soup

Indo-Chinese Corn Soup (Instant Pot)

From The Ultimate Vegan Cookbook for Your Instant Pot, copyright 2017 by Kathy Hester. Used by permission of Page Street Publishing Co.
Course Soup
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 60 kcal
Author Kathy Hester


  • 5 cups vegetable broth (or water with a bouillon cube)
  • 2 ½ cups corn kernels
  • 1 cup minced carrot
  • 1 cup minced cabbage
  • 1 Tbsp tamari (or soy sauce)
  • 2 tsp sesame oil
  • 2 tsp grated ginger
  • 2 tsp minced garlic
  • tsp ground cumin
  • ground pepper to taste


  1. Add the broth, corn, carrot, cabbage, soy sauce, sesame oil, ginger, garlic and cumin to your Instant Pot.
  2. Cook on high pressure for 10 minutes. Let the pressure release naturally.
  3. Blend about 3 cups (700 ml) of the soup to thicken and return to the soup. Taste, add pepper, and re-season as needed.
Nutrition Facts
Indo-Chinese Corn Soup (Instant Pot)
Amount Per Serving
Calories 60 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 1453mg 61%
Potassium 155mg 4%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 4g
Protein 1g 2%
Vitamin A 119.8%
Vitamin C 10.6%
Calcium 2.7%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.