Pressure Cooker Corn and Leek Soup

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 5 customer reviews
Pressure Cooker Corn and Leek Soup
Pressure Cooker Corn and Leek Soup

Ingredients

  • 2 tablespoons olive oil
  • 2 leeks (white and light green parts only), minced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 5 ears fresh corn, halved and kernels cut from cobs
  • 1 tablespoon nutritional yeast
  • 2 bay leaves
  • salt and ground black pepper to taste

Directions

  1. Heat oil in the pot of a pressure cooker set to Sauté.
  2. Cook and stir leeks and garlic in hot oil until softened, 3 to 4 minutes; add broth, corn, cobs, nutritional yeast, and bay leaves and stir.
  3. Lock pressure cooker lid in place and set steam vent to Sealing.
  4. Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
  5. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
  6. Remove and discard cobs and bay leaves.
  7. Puree soup in the pot with an immersion blender until smooth; season with salt and pepper.
Mealthy tip:

Adding the leftover corn cobs into your pressure cooker is a fun technique to add additional flavor to your soup. It boosts the sweetness in the dish and even thickens the soup.

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

I love this soup! Leeks are highly underrated. I love the combination of corn and leeks together. The nutritional yeast gives it a cheesy taste. My husband added real cheese to his bowl and really enjoyed it! This is such a simple recipe, and incredibly easy to make in the pressure cooker.

Image of Laura Griffin

Laura Griffin says:

This corn soup was really good! I love that it uses minimal ingredients, easy cleanup, and quick cooking time. I love using leeks in soup, it adds incredible flavor. I added a little chili powder to mine for extra spice, it was really delicious.

Image of Melissa P

Melissa P says:

This corn and leek soup is really good. I actually like it served chilled too. I didn’t use nutritional yeast flakes, and topped it with some extra reserved corn for texture.

Image of Jazzy Brewer

Jazzy Brewer says:

This was perfect for the leftover corn cobs we had. I used half the amount of leeks and topped it with fresh diced chives and bacon bits.

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Erin Hudson says:

I am personally not a big fan of leeks so this was not that appealing to me but my kids absolutely loved it. It is hard enough to get them to eat their vegetables but this made it super easy because they love corn.