If you’re searching for Weight Watchers recipes, this Corn and Zucchini Soup in the Instant Pot is just 3 points per serving on the Freestyle program. With cooler weather approaching, soup season is here — and the Instant Pot makes cozy, wholesome meals fast and simple.
This colorful corn and zucchini Instant Pot soup is hearty, satisfying, and packed with vegetables. It fits well into a variety of eating plans and is a great low-calorie option when you want something warm and filling.
Before you start, make sure you have the Instant Pot accessories you rely on. If you enjoy pressure cooker soups, try other favorites like Instant Pot Taco Soup or German Potato Soup in the Instant Pot for more weeknight ideas.
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Why you’ll love this zucchini and corn soup
- Loaded with nutritious vegetables and tender potatoes, making it suitable for many diet plans
- Filling yet low in calories
- Quick to prepare — about 25 minutes from start to finish
Ingredients
- Zucchini, chopped
- Red onion, diced
- Red-skinned potatoes, peeled and diced
- Corn kernels (canned or fresh)
- Paprika
- Peas (canned or frozen)
- Turmeric
- Cayenne pepper (optional, to taste)
- Carrots, diced
- Garlic (minced)
- Kosher salt
- Vegetable broth (or chicken broth)
- Black pepper
- Fresh parsley, chopped for garnish
How to make this zucchini and corn recipe
1. Prepare the vegetables: chop the zucchini, dice the carrots, onion, and potatoes.
2. Add the chopped zucchini, carrots, red onion, and diced potatoes to the Instant Pot. Top with corn and peas.
3. Season with cayenne pepper (if using), turmeric, paprika, salt, and black pepper. Stir the ingredients to combine.
4. Pour in the vegetable broth and add water up to the fill line if needed. Stir once more to incorporate the spices and vegetables. If you only have chicken broth, that works well too.
5. Close the Instant Pot lid and lock it. Set to high pressure for 10 minutes. When the cook time ends, perform a quick release.
6. Open the lid, stir if needed, and serve the soup topped with chopped parsley for a fresh finish.
At about 120 calories per serving, this soup is a light but satisfying option. If you have extra calories available, serve it with crusty bread and a sprinkle of grated Parmesan.
đź“– Recipe
Corn and Zucchini Soup in the Instant Pot
Equipment
- Instant Pot
Ingredients
- 1 zucchini, chopped
- 1 red onion, diced
- 3 red-skinned potatoes, peeled and diced
- 1 can corn
- 1 tablespoon paprika
- 3/4 can peas
- 1 tablespoon turmeric
- 1 teaspoon cayenne pepper (optional)
- 3 carrots, diced
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 32 oz vegetable broth
- 1 teaspoon black pepper
- 2 tablespoons parsley, chopped
Instructions
- Place zucchini, carrots, red onion, and potatoes into the Instant Pot. Top with corn and peas.
- Add cayenne pepper, turmeric, paprika, salt, and pepper. Stir to combine.
- Pour in the vegetable broth and top with water to the fill line if needed. Stir.
- Set the Instant Pot to high pressure for 10 minutes. When done, perform a quick release.
- Serve topped with chopped parsley.
Nutrition
This nutritional information is approximate and was calculated using online tools. Actual values may vary.
Frequently asked questions
Crispy chopped bacon is a tasty addition. For more vegetables, try diced tomatoes, chopped celery, or sliced green onions.
Store in an airtight container in the refrigerator for up to 5 days.
Crusty bread or garlic bread pairs nicely and makes the meal more filling.
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- Zucchini Tots
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