Indo-Chinese Corn Soup

Indo-Chinese Corn Soup (Instant Pot)

Indo-Chinese Corn Soup is just one of the time-saving delicious recipes from Kathy Hester’s The Ultimate Vegan Cookbook for Your Instant Pot.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 60kcal
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


  • Add the broth, corn, carrot, cabbage, soy sauce, sesame oil, ginger, garlic and cumin to your Instant Pot.
  • Cook on high pressure for 10 minutes. Let the pressure release naturally.
  • Blend about 3 cups (700 ml) of the soup to thicken and return to the soup. Taste, add pepper, and re-season as needed.


From The Ultimate Vegan Cookbook for Your Instant Pot, copyright 2017 by Kathy Hester. Used by permission of Page Street Publishing Co.
Calories: 60kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Sodium: 1453mg | Potassium: 155mg | Fiber: 1g | Sugar: 4g | Vitamin A: 119.8% | Vitamin C: 10.6% | Calcium: 2.7% | Iron: 4.3%
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Course: Soup
Cuisine: Asian
Keyword: Instant Pot Corn Soup