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Renna

Pressure Cooker Corn off the Cob Soup

By

Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 1 T vegetable oil
  • 1 small yellow onion, diced
  • 5 cups fresh corn kernels
  • 3 cups chicken stock or broth
  • 2 t sugar
  • 3/4 t salt
  • 1/4 t garlic powder
  • 1/2 t dried thyme
  • 2 T cornstarch
  • 1 (12oz) can evaporated milk
  • 3 T butter
  • 1/4 cup finely diced red bell pepper

Details

Preparation

Step 1

Heat oil on Brown or High setting in pressure cooker til sizzling, add onion and cook til caramelized, about 5 min.

Add corn, chicken stock, sugar, salt, garlic powder and thyme. Secure lid and set for 6 minutes on HIGH

Perform quick release, remove lid, set cooker to High or Brown setting.

Whisk cornstarch into milk then add to soup, let simmer 2 minutes or til thickened.

Stir in butter and bell pepper and cook 1 to 2 additional minutes. Serve.

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