Instant Pot Creamy Turmeric Corn Soup

November 08, 2020 2 Comments

I love this soup, from page 49 of my book, The Indian Slow Cooker. I have now successfully made it for the Instant Pot. The recipe below is after three attempts to perfect it. What I learned? 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 elixir that is at once warming and healing for your body. Enjoy this as a meal with a sprinkling of toasted pumpkin seeds, crushed tortilla chips, or a hunk of crusty bread. Or, do as I do and use it as a satisfying snack between meals to keep you on track with your healthy eating plan. 


Creamy Turmeric Corn Soup
Pressure Cooker Size: 3Q or larger
Warm Up: 26 minutes
Cook: 3 minutes
Cool Down: 10 minutes and then manually release
TOTAL: 39 minutes plus manual release time
Makes: 8 cups

2 teaspoons vegetable oil 
1 small potato (any kind), peeled and diced (3/4 cup)
1 small shallot, minced
3 cups (1 lb.) frozen yellow corn kernels, slightly defrosted
3 tablespoons raw, unsalted cashews
1 ½ teaspoons turmeric powder
1 teaspoon ground black pepper
1 teaspoon coriander powder
2 teaspoons salt
6 cups water

Place the inner cooking pot in your Instant Pot. Select the SAUTE setting and adjust to MORE. When the indicator flashes HOT, add oil. Once the oil is hot, add potato and shallot. Mix well and cook about 40 seconds until the shallot is slightly opaque.

Add corn and cashews. Cook 1 minute.

Press CANCEL. Add turmeric, pepper, coriander, salt, and water. Stir well.

Lock the lid into place. Make sure that the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button until the panel indicates MORE and adjust the time to pressure cook for 3 minutes.

Once the cooking is complete, allow the pressure to release naturally for 10 minutes. Then, manually quick-release the remaining pressure.

Blend until smooth with an immersion blender or in a high-powered blender like a Vitamix. I prefer blending the whole batch in a blender until it as smooth as possible. You can also remove 1 cup of kernels before blending and then add it back in after for some texture.

2 Responses

Gloria Howey
Gloria Howey

December 29, 2021

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


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.

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