Pressure Cooker Fresh Corn Soup

Serves 6 in about 45 minutes. A pressure cooker recipe built around bay leaves and potatoes.

Ingredients

• 5-6 ears of fresh corn, shucked, kernels divided
• 2 bay leaves
• 4 garlic cloves, peeled and smashed
• 1 small carrot, rough chopped
• 1 yellow onion, peeled and rough chopped
• ½ red bell pepper, chopped
• 4 cups water or low sodium vegetable broth (or use chicken broth)
• 1-2 teaspoons kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika (or sweet paprika)
• ¼ teaspoon tarragon, dried
• 1 sprig of fresh rosemary
• 2 small potatoes, chopped

Method

1. Cut the kernels off of the ears of corn and set ⅓ of them aside.
2. Cut cobs in half crossways and put into the pressure cooker pot (optional, but makes use of the cobs and creates even more corn flavor!), along with all of the other ingredients (except the reserved kernels).
3. Close the lid and set the steam release knob to the Sealing position.
4. Press Manual (or Pressure Cook) and the +/- button to choose 12 minutes. When cooking cycle ends, let the pot naturally release pressure for 10 minutes. Then Manually release the remaining pressure until the pin in the lid drops.
5. Open the lid and use a ladle or large spoon to remove the corn cobs. Discard.
6. Carefully transfer the contents to a blender (Be very careful, and only fill blender ⅓ way with the hot contents (check mfg recommendation). Hold the lid down and start the blender slowly so it doesn't pop off! You will probably need to blend in 3 batches). See Note.
7. Mix in the reserved corn kernels. Taste and adjust salt if needed.
8. Garnish as you like and serve hot or chilled.

More instant pot ideas are in the instant pot collection.