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thai style corn chowder in instant pot

Recipe by
barbara lentz
beulah, MI

With an instant pot this soup takes about 10 minutes to throw together. Great this time of year when all the fresh corn is available. This Thai variation gives it a little kick and wonderful Thai flavor.

yield 4 serving(s)
prep time 5 Min
cook time 10 Min
method Pressure Cooker/Instant Pot

Ingredients For thai style corn chowder in instant pot

  • 6
    ears corn kernel removed
  • 1 Tbsp
    olive oil
  • 1 md
    onion diced
  • 1
    red bell pepper diced
  • 6 clove
    garlic minced
  • 1 Tbsp
    sesame oil
  • 1/2 tsp
    each smoked paprika and red pepper flakes
  • 2 c
    vegetable stock
  • 1 can
    coconut cream
  • 1/2 c
    heavy cream
  • 1 Tbsp
    soy sauce
  • juice of 1 lime
  • fresh thai basil chiffonade for garnish

How To Make thai style corn chowder in instant pot

  • 1
    Set the instant pot to saute. Add the oil followed by the onion, red bell pepper and garlic. Saute until onion is translucent. Add the sesame oil, paprika, and red pepper flakes. Cook 1 minute. Add the vegetable broth and corn. Secure the lid.
  • 2
    Select manual and choose 4 minutes. Then select cancel and quick release. Open lid and add the coconut milk, heavy cream, soy sauce and lime juice.
  • 3
    Reheat if needed. Serve with fresh Thai Basil

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