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Gluten-Free Instant Pot Soup Turmeric Vegan Vegetarian

Instant Pot: Creamy Turmeric Corn Soup

Name: Instant Pot: Creamy Turmeric Corn Soup
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 cups
Cuisine: Indian
Ingredients: 0 1 teaspoons vegetable oil or ghee; 0 1 teaspoons turmeric powder; 0 1 small shallot, minced; 0 1 small potato (any kind), peeled and diced (¾ cup); 0 3 cups (1 lb.) frozen yellow corn kernels, slightly defrosted; 0 ¼ cup raw, unsalted cashews; 0 1 tablespoon salt; 0 1 teaspoon ground black pepper; 0 1 teaspoon coriander powder; 0 6 cups of water; 0 2 teaspoons fresh cilantro or microgreens, for garnish

June 07, 2025 2 Comments

I LOVE THIS SOUP.

The original recipe is from page 49 of my book, The Indian Slow Cooker. I perfected the Instant Pot version of this recipe, which you can also find on page 47 of my book Instant Pot Indian.

What did I learn in the process?

Upping the turmeric worked out just fine - I was nervous it would taste too earthy. And, the increased turmeric, along with the black pepper, and the fat from the cashews, is a fantastic and healthy combo that is at once warming and healing for your body. To get the maximum benefit from turmeric, pair it with a fat and black pepper.

Enjoy this as a meal with a sprinkling of toasted pumpkin seeds, crushed tortilla chips, or a hunk of crusty bread. Try it with different garnishes like cilantro or microgreens (pictured above!). Or, do as I do and use it as a satisfying snack between meals to keep you on track with your healthy eating plan.

Creamy Turmeric Corn Soup

Pressure Cooker Size: 3Q or larger
Warm Up: 20 minutes
Cook: 5 minutes
Cool Down: 5 minutes natural release and then manually release
TOTAL: 30 minutes plus manual release time
Makes: 9 cups

Ingredients

1 tablespoon vegetable oil or ghee
1 teaspoon turmeric powder
1 small shallot, minced
1 small potato (any kind), peeled and diced (¾ cup)
3 cups (1 lb.) + 1/2 cup frozen yellow corn kernels, slightly defrosted, divided
1/4 cup raw, unsalted cashews
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon coriander powder
6 cups of water
2 teaspoons fresh cilantro or microgreens, for garnish

Instructions

Place the inner pot in your Instant Pot. Select the SAUTE setting and adjust to NORMAL. When the indicator flashes HOT, add the oil or ghee. Once warm, add the shallot and potato. Stir and cook for 40 seconds until slightly opaque.
Add 3 cups of the corn and the cashews. Stir and cook for 1 minute.
Press CANCEL. Add the salt, pepper, coriander, and water. Stir.
Lock the lid into place. Make sure that the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 5 minutes.
Once the cooking is complete, allow the pressure to release naturally for 5 minutes. Then, manually release the remaining pressure. Press CANCEL and remove the lid.
Carefully transfer the product to a blender and process until smooth and creamy in batches. You can also use an immersion blender, but a traditional blender or Vitamix provides the smoothest consistency. Once blended, add the remaining corn, press SAUTE, and warm through. Garnish with the cilantro or microgreens and serve piping hot.

Notes

This soup is meant to be very thin — if you want it thicker, simply reduce the water by ½ cup at a time until you reach the desired consistency.

Watch Me Make Turmeric Corn Soup!

Ingredients

Instructions

Ingredients

1 teaspoons vegetable oil or ghee
1 teaspoons turmeric powder
1 small shallot, minced
1 small potato (any kind), peeled and diced (¾ cup)
3 cups (1 lb.) frozen yellow corn kernels, slightly defrosted
¼ cup raw, unsalted cashews
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon coriander powder
6 cups of water
2 teaspoons fresh cilantro or microgreens, for garnish

Instructions

Place the inner pot in your Instant Pot. Select the SAUTE setting and adjust to NORMAL. When the indicator flashes HOT, add the oil or ghee. Once warm, add the shallot and potato. Stir and cook for 40 seconds until slightly opaque.
Add 3 cups of the corn and the cashews. Stir and cook for 1 minute.
Press CANCEL. Add the salt, pepper, coriander, and water. Stir.
Lock the lid into place. Make sure that the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 5 minutes.
Once the cooking is complete, allow the pressure to release naturally for 5 minutes. Then, manually release the remaining pressure. Press CANCEL and remove the lid.
Carefully transfer the product to a blender and process until smooth and creamy in batches. You can also use an immersion blender, but a traditional blender or Vitamix provides the smoothest consistency. Once blended, add the remaining corn, press SAUTE, and warm through. Garnish with the cilantro or microgreens and serve piping hot.

Notes

This recipe is from page 47 of Instant Pot Indian by Anupy Singla, Indian As Apple Pie. Thanks for sharing our website with your friends and family! If you share or copy this recipe, we’d greatly appreciate it if you let others know where you found it!