Sweet Corn Chicken Soup-Instant Pot

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. 

NOTE: Many of you know I have Rheumatoid Arthritis and so I often have inflammation and my hands don't grip as well as they used to. I have tried three different can openers that all got rave reviews on Amazon. I finally bought this one and it is the best one I've ever had. It opens easily and seamlessly, it requires little to no effort, it works every time, and I just love the independence it gives me.

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

Pressure Cooker Sweet Corn Chicken Soup

This Sweet Corn Chicken Soup is a fast, comforting meal that is spicy, easily put together with what you have in the pantry, and guaranteed to wake up your taste buds.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Course: Main Courses, Soups

Cuisine: Chinese, Indian

Keyword: Chicken Soup Corn, Corn Soup With Chicken, Sweet Corn Chicken Soup

Servings: 6

Calories: 210kcal

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Equipment

• Instant Pot
• Measuring Cups
• 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.

1. 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.
2. Reduce corn in half and add eggs to increase protein content and reduce carbs.
3. If you are short on time, use canned chicken.

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Cooking Group Keto Group

Nutrition

Calories: 210kcal | Carbohydrates: 25g | Protein: 17g | Fat: 6g | Fiber: 2g | Sugar: 4g

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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.