Bowl of corn soup with spoon in it
5 from 2 votes

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.
Course Soup
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 60kcal
Author Amy Katz


  • 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: 5990IU | Vitamin C: 8.7mg | Calcium: 27mg | Iron: 0.8mg