Instant Pot Thai Soup With Corn and Zucchini

Instant Pot Thai Soup With Corn and Zucchini packs a punch of flavor without keeping you tied to the stove. If you love a bowl of soup that’s both comforting and fresh, this recipe hits all the right notes. Plus, it’s super quick to whip up, thanks to the Instant Pot magic.

Why You Should Try Instant Pot Thai Soup With Corn and Zucchini

This soup brings together the sweetness of corn and the mild crunch of zucchini with classic Thai flavors like lemongrass and coconut milk. It’s light but satisfying, perfect for when you want something healthy but not boring. Also, the Instant Pot makes cooking a breeze, so you don’t have to babysit the stove.

Ever noticed how soups can sometimes be too heavy or too bland? This one strikes a nice balance, giving you a fresh, vibrant taste that’s still cozy enough to warm you up.

Variations I’ve Tried

I’ve played around with this soup a lot, swapping ingredients based on what I have on hand or my mood. Here are some tweaks that worked well:

• Adding shrimp instead of chicken for a seafood twist.
• Using sweet potatoes instead of zucchini for a heartier texture.
• Throwing in fresh basil or cilantro for an extra herb punch.
• Spicing it up with a bit more chili if I’m feeling brave.

Changing things up keeps this soup exciting, and it’s easy to adjust based on your preferences or what’s in your fridge.

Ingredients You’ll Need

Here’s the lineup for your Instant Pot Thai Soup With Corn and Zucchini:

• 1 tablespoon coconut oil or vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, bruised and chopped (optional but highly recommended)
• 1-2 red chilies, sliced (adjust to taste)
• 3 cups chicken or vegetable broth
• 1 can (14 oz) coconut milk
• 2 ears fresh corn, kernels removed (or about 1.5 cups frozen corn)
• 2 medium zucchinis, diced
• 1 cup cooked chicken, shredded (optional)
• 2 tablespoons fish sauce or soy sauce for a vegetarian version
• Juice of 1 lime
• Fresh cilantro or Thai basil for garnish
• Salt and pepper to taste

How to Make Instant Pot Thai Soup With Corn and Zucchini

1. Set your Instant Pot to sauté mode and heat the oil.
2. Toss in the onion, garlic, ginger, lemongrass, and chilies. Cook until fragrant and onions turn translucent, about 3-4 minutes.
3. Pour in the broth and coconut milk, stirring well to combine.
4. Add corn kernels, zucchini, and shredded chicken if using.
5. Season with fish sauce or soy sauce, salt, and pepper.
6. Seal the lid and cook on high pressure for 5 minutes.
7. Carefully release the pressure manually once cooking is done.
8. Stir in the lime juice and garnish with fresh herbs before serving.

Pro Tips for Instant Pot Thai Soup With Corn and Zucchini

• Don’t skip the lemongrass if you can find it; it adds a bright, citrusy note that makes a big difference.
• If you prefer your zucchini firmer, add it after pressure cooking and let it simmer for a few minutes on sauté mode.
• Taste before adding fish sauce or soy sauce—you can always add more, but you can’t take it out!
• For a creamier texture, use full-fat coconut milk.

Leftovers

This soup keeps well in the fridge for up to 3 days. Just reheat gently on the stove or microwave, stirring occasionally. The flavors might even deepen overnight, which is a win in my book.

Avoid freezing if possible since the zucchini might get mushy, but if you do freeze it, add fresh zucchini when reheating to keep some texture.

Common Mistakes to Avoid

• Overcooking the zucchini can turn it into mush. Keep an eye on it or add it after pressure cooking.
• Forgetting to release the pressure manually can make you wait longer than necessary.
• Using low-quality broth can make the soup taste flat, so opt for a good homemade or store-bought option.
• Skipping the lime juice at the end removes that essential tang that brightens the whole dish.

Nutrition Information

• Calories: 280 kcal
• Carbohydrates: 18 g
• Protein: 15 g
• Fat: 16 g
• Fiber: 4 g
• Sugar: 7 g

This soup offers a nice balance of nutrients, with a good dose of protein and fiber, plus the healthy fats from coconut milk. It’s a tasty way to get some veggies and stay satisfied without feeling weighed down.

Ally Sanders

Instant Pot Thai Soup With Corn and Zucchini

A flavorful and easy-to-make Thai-inspired soup with fresh corn and zucchini, cooked quickly in an Instant Pot.

Pin This Recipe Share on Facebook

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Soup

Cuisine: American

Ingredients

  

• 2 cups corn kernels
• 1 cup zucchini, diced
• 4 cups vegetable broth
• 1 tablespoon red curry paste
• 1 can coconut milk
• 1 inch galangal or ginger, sliced
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

 

1. Turn Instant Pot to sauté mode and cook garlic and galangal until fragrant.
2. Add red curry paste and stir for 1-2 minutes.
3. Add vegetable broth, corn, and zucchini.
4. Close lid and pressure cook on high for 5 minutes.
5. Quick release the pressure and open the lid.
6. Stir in coconut milk, fish sauce, and lime juice.
7. Garnish with fresh cilantro and serve hot.

Notes

Adjust spice level by modifying the amount of red curry paste. For a vegetarian version, use soy sauce instead of fish sauce.