Skip the shipping—ask your favorite store to stock us! Order easily via Fortune Fish & Gourmet!
Indian As Apple Pie Recipes
Gluten-Free Instant Pot Soup Turmeric Vegan Vegetarian

Instant Pot: Creamy Turmeric Corn Soup

June 07, 2025 2 Comments

Instant Pot: Creamy Turmeric Corn Soup
Corn Soup - Indian As Apple Pie

I LOVE THIS SOUP.

The original recipe is from page 49 of my book, The Indian Slow Cooker. I perfected the Instant Pot version of this recipe, which you can also find on page 47 of my book Instant Pot Indian.

What did I learn in the process?

Upping the turmeric worked out just fine - I was nervous it would taste too earthy. And, the increased turmeric, along with the black pepper, and the fat from the cashews, is a fantastic and healthy combo that is at once warming and healing for your body. To get the maximum benefit from turmeric, pair it with a fat and black pepper. 

Enjoy this as a meal with a sprinkling of toasted pumpkin seeds, crushed tortilla chips, or a hunk of crusty bread. Try it with different garnishes like cilantro or microgreens (pictured above!). Or, do as I do and use it as a satisfying snack between meals to keep you on track with your healthy eating plan. 

Corn Soup - Indian As Apple Pie
Corn Soup - Indian As Apple Pie
Coriander Powder - Indian As Apple Pie
Spice Corner: Cooking with Coriander
Corn Loup - Indian As Apple Pie

Creamy Turmeric Corn Soup

Pressure Cooker Size: 3Q or larger
Warm Up: 20 minutes
Cook: 5 minutes
Cool Down: 5 minutes natural release and then manually release
TOTAL: 30 minutes plus manual release time
Makes: 9 cups

Ingredients

  • 1 tablespoon vegetable oil or ghee
  • 1 teaspoon turmeric powder
  • 1 small shallot, minced
  • 1 small potato (any kind), peeled and diced (¾ cup)
  • 3 cups (1 lb.) + 1/2 cup frozen yellow corn kernels, slightly defrosted, divided
  • 1/4 cup raw, unsalted cashews
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon coriander powder
  • 6 cups of water
  • 2 teaspoons fresh cilantro or microgreens, for garnish

Instructions

  1. Place the inner pot in your Instant Pot. Select the SAUTE setting and adjust to NORMAL. When the indicator flashes HOT, add the oil or ghee. Once warm, add the shallot and potato. Stir and cook for 40 seconds until slightly opaque.
  2. Add 3 cups of the corn and the cashews. Stir and cook for 1 minute.
  3. Press CANCEL. Add the salt, pepper, coriander, and water. Stir. 
  4. Lock the lid into place. Make sure that the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 5 minutes. 
  5. Once the cooking is complete, allow the pressure to release naturally for 5 minutes. Then, manually release the remaining pressure. Press CANCEL and remove the lid. 
  6. Carefully transfer the product to a blender and process until smooth and creamy in batches. You can also use an immersion blender, but a traditional blender or Vitamix provides the smoothest consistency. Once blended, add the remaining corn, press SAUTE, and warm through. Garnish with the cilantro or microgreens and serve piping hot. 

Notes

This soup is meant to be very thin — if you want it thicker, simply reduce the water by ½ cup at a time until you reach the desired consistency. 

Watch Me Make Turmeric Corn Soup!

[[ recipeID=recipe-2mbjw8urp, title=Instant Pot: Creamy Turmeric Corn Soup ]]




2 Responses

Gloria Howey
Gloria Howey

December 29, 2021

Wow! It was so delicious!!! I’m going to purchase your book.

MMG
MMG

October 18, 2021

This is delicious! Easy prep, nice texture and flavor. Not a robust soup but a perfect first course or sandwich accompaniment.

Fwiw — I cook with no oil and this was fine without it.

Leave a comment

Comments will be approved before showing up.

Also in Indian As Apple Pie Recipes

Stovetop: Quick Tandoori Chicken
Chicken Gluten-Free grill keto StoveTop
Stovetop: Quick Tandoori Chicken

June 19, 2025

Continue Reading

Salad: Grated Carrot and Beet Salad with Mustard Seeds
Gluten-Free Salad Vegan Vegetarian
Salad: Grated Carrot and Beet Salad with Mustard Seeds

June 16, 2025

Continue Reading

Mango lassi in a glass cup
Blender Drink Gluten-Free Vegan Vegetarian
Blender: Mango Lassi

May 30, 2025

Continue Reading

Subscribe

Instant Pot: Creamy Turmeric Corn Soup

Recipe by Anupy Singla, Indian As Apple Pie

Servings: 8 cups

Keywords: Indian Recipes, Soup, Turmeric

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins

Ingredients

Instructions

Ingredients

  • 1 teaspoons vegetable oil or ghee
  • 1 teaspoons turmeric powder
  • 1 small shallot, minced
  • 1 small potato (any kind), peeled and diced (¾ cup)
  • 3 cups (1 lb.) frozen yellow corn kernels, slightly defrosted
  • ¼ cup raw, unsalted cashews
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon coriander powder
  • 6 cups of water
  • 2 teaspoons fresh cilantro or microgreens, for garnish

Instructions

  1. Place the inner pot in your Instant Pot. Select the SAUTE setting and adjust to NORMAL. When the indicator flashes HOT, add the oil or ghee. Once warm, add the shallot and potato. Stir and cook for 40 seconds until slightly opaque.
  2. Add 3 cups of the corn and the cashews. Stir and cook for 1 minute.
  3. Press CANCEL. Add the salt, pepper, coriander, and water. Stir.
  4. Lock the lid into place. Make sure that the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 5 minutes.
  5. Once the cooking is complete, allow the pressure to release naturally for 5 minutes. Then, manually release the remaining pressure. Press CANCEL and remove the lid. 
  6. Carefully transfer the product to a blender and process until smooth and creamy in batches. You can also use an immersion blender, but a traditional blender or Vitamix provides the smoothest consistency. Once blended, add the remaining corn, press SAUTE, and warm through. Garnish with the cilantro or microgreens and serve piping hot. 

Notes

This recipe is from page 47 of Instant Pot Indian by Anupy Singla, Indian As Apple Pie. If you share or copy this recipe, we’d greatly appreciate it if you let others know where you found it!