This Indian-Chinese version of Sweet Corn Chicken Soup in your Instant Pot is a fast, comforting meal that is kid-friendly, while still having plenty of flavor for the grown-ups. This is also the perfect recipe quick and easy recipe for those of us that can't stand for long periods and cook.
Sweet Corn Chicken Soup-Instant Pot
This is my second recipe in the series of "How to make Chinese food that not even the Chinese have ever tasted". These are Indian infused Chinese dishes. The first one was my healthier baked version of Gobi Manchurian.
Indian-Chinese food is like nothing you've ever had before. Not in India and definitely not in China. I can say this from having eaten extensively in both countries.
It is really a selection of dishes that takes into account Chinese seasoning and cooking techniques—but adapting them to Indian tastes, and the availability of Chinese cooking ingredients in India. It is said to have been developed by a small Hakka community that migrated to India over a century ago.
This soup is very popular in Indian Chinese restaurants and I've been making it for 30+ years so I thought I'd share it with you.
I'm also going to post a Spicy Corn and Chicken version which I created and I just LOVE. What I do is make this soup for the kids and then I add Rotel(r) to mine for a little kick. It's the perfect two-in-one meal that is sure to satisfy the whole family.
In India, the soup is usually thickened with a cornstarch slurry but I tend to not do that. I just prefer soups with more broth. But if you prefer a thicker broth you can add in cornstarch, eggs, or both.
HOW TO MAKE SWEET CORN CHICKEN SOUP IN YOUR INSTANT POT
- Cook together chicken, broth, creamed corn for 10 mins HP, 10mins NPR
- Mash chicken to shred, add cornstarch or eggs if using
- Add sesame oil and green onions for a fresh flavor, and go
EQUIPMENT YOU MAY NEED
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
- Measuring spoons and cups
- A good can opener.
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VARIATIONS AND TIPS
- You can also add in two lightly beaten raw eggs into the soup in a thin stream instead of the cornstarch slurry. Or add both, if you're feeling wild and adventurous.
- Reduce corn in half and add eggs to increase protein content and reduce carbs.
- Let me tell you a secret. I used to make this with CANNED CHICKEN when I was in a rush. Honestly, it's the only way I can eat canned chicken. So if you want to do that, have at it. Know that others before you have fed their children that way when they were tired. It gets the job done!
MORE DISHES LIKE THIS
- A hearty and filling soup that is quick and easy-try my Caldo De Res.
- My Instant Pot Chicken Tortilla Soup gives you authentic flavor in no time.
- This Instant Pot Black Bean Soup recipe is a simple pour and cook recipe that's great for beginners
Equipment
- CAN OPENER
Ingredients
For Soup
- 28 ounces (793.79 g) Creamed Corn, (2 cans)
- 1 pound (453.59 g) chicken thighs cut into bite-sized pieces
- 3 cups (750 ml) Water
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1 teaspoon (1 teaspoon) white pepper
- 1 tablespoon (1 tablespoon) Apple Cider Vinegar
- 1 tablespoon (1 tablespoon) Soy Sauce
For Finishing
- 1-2 tablespoons (1 tablespoons) Sesame Oil
- 1/4 cup (25 g) Chopped Green Scallions
- Cornstarch Slurry to thicken optional
Instructions
For Pressure cooker or Instant Pot
- Place all ingredients for the soup in your pressure cooker.
- Cook on high pressure for 10 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Use the back of a wooden spoon to mash up the chicken so it shreds.
- If you're using the corn starch slurry, turn your pressure cooker on to Sauté.
- Once the soup boils, add in the slurry and stir until the soup is thickened.
- Add in sesame oil and stir.
- Garnish with the chopped green onions and serve.
For Stovetop
- Place all ingredients for the soup in heavy bottomed pan.
- Cook for 30-35 minutes on a low simmer until the chicken is cooked through. Stir from time to time to ensure the corn doesn't stick to the bottom of the pan.
- Use the back of a wooden spoon to mash up the chicken so it shreds.
- If you're using the corn starch slurry, add in the slurry and stir until the soup is thickened.
- Add in sesame oil and stir.
- Garnish with the chopped green onions and serve.
- You can also add in two lightly beaten raw eggs into the soup in a thin stream instead of the cornstarch slurry. Or add both, if you're feeling wild and adventurous.
- Reduce corn in half and add eggs to increase protein content and reduce carbs.
- If you are short on time, use canned chicken.
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Nutrition
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Foodlover
What would you change if making in a dutch oven?
Thanks,
URVASHI PITRE
I’d just make on the stovetop actuality.
Wendy
Hi, I'm abit confused as in the top part of the page before the actual recipe you mentioned broth, but it's not listed in the ingredients....the ingredients states 3cups water, is this correct? Thanks so much!
URVASHI PITRE
Ah I will fix that. Either broth or water will do the trick.
Liv
Absolutely delicious! I added two eggs when I was gently simmering.
So good!
Miriam
My husband and I tend to forgot about our leftovers. Is it possible to cut this recipe in half? Or to freeze the leftovers?
URVASHI PITRE
Yes both are possible.
Dana R Ferris
I am deathly allergic to sesame. If I left out the sesame oil, would it ruin the dish? Is it even worth making, do you think?
URVASHI PITRE
Totally worth making without sesame oil! Definitely not worth dying for ???? there’s a lot of flavor in this. You won’t miss out
Padma
How much corn starch do you use for the corn starch slurry? I’m not good with guessing.
URVASHI PITRE
1-2 tablespoons with about 1/4 cup of water
Padma
Thanks for the quick reply.
Mary
Are there 2 cups of chicken broth in addition to the 3 cups of water?
URVASHI PITRE
No it’s just the water. I don’t see broth in the recipe?
Mary
Oh, I was just reading your reply on December 17th to someone, and it mentioned 2 cups of chicken broth. I must have missed something. Sorry.
Zulfi Noorani
I made this soup and absolutely loved it ! It reminded me of my mother who would make this for me. Thank you for posting.
URVASHI PITRE
Hearing that makes me very happy 🙂 Food should bring back good memories.
Lavina
The text says to cook chicken and broth, but recipe card doesn't list how much broth....also, how much ROTEL?
URVASHI PITRE
Thad’s odd. 1 can of Rotel, 2 cups of chicken broth. You can add more later if you want
Vijay
We made this recipe without realizing that the ingredients/directions on the bottom half were for the spicy version. My wife and I loved it but it was too spicy (even using the mild rotel) for my 6 and 10 year old.
What do you leave out in the "sweet" version?
If you want to make sweet and spicy, do you need to cook the soup after adding the rotel (and I assume white pepper)?
URVASHI PITRE
Oh I'm sorry to hear the kids couldn't enjoy it but glad you and your wife did. Yes I leave out Rotel for the sweet version and you could reduce white pepper as well if needed for that version.