This Instant Pot Cabbage and Corn Soup may seem like just another boring vegetable soup, but in this case looks are very much deceiving. You get Asian flavors from the soy sauce and sesame, but the ginger and cumin give it a touch of Indian flavor.

Soup for All Seasons

This is one of my favorite recipes from The Ultimate Vegan Cookbook for Your Instant Pot. I think I’ve actually made it every way possible, but I love how effortless it is in my electric pressure cooker.

You can make this in the summer with fresh corn or use frozen in the winter.

What is Indo-Chinese Flavor?

You don’t usually think of American-Chinese food being different, but that’s just because we live here and it’s what we know. But we’ve got some thick and extra sugary sauces that don’t look like the original Chinese dishes.

Indo Chinese is similar but it’s the Chinese flavors that are typically in Indian-Chinese cuisine. I had my first taste of this at a restaurant near me. It’s delicious, but definitely different that the Chinese food I grew up on. A dead giveaway is cauliflower Manchurian on the menu, and I suggest you give it a try when you see it@

Can I Make This Gluten-free?

Yes you can and it’s easy! You can use a gluten-free soy sauce or tamari. If you are also salt -free you can use coconut aminos instead of either of those.

Instant Pot Cabbage and Corn Soup with and Indo-Chinese Flair

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 30 minutes

This is one of my favorite recipes from The Ultimate Vegan Cookbook for Your Instant Pot.  It seems like another boring vegetable soup, but in this case looks are very much deceiving. You get Asian flavors from the soy sauce and sesame, but the ginger and cumin give it a touch of Indian flavor.

Print

Ingredients

• 5 cups vegetable broth, , or water with a bouillon cube
• 2 cups corn kernels
• 1 cup minced carrot
• 1 cup minced cabbage
• 1 tablespoon soy sauce, , tamari, or coconut aminos
• 2 teaspoon sesame oil, or use tahini if oil free
• 2 teaspoon grated ginger
• 2 teaspoon minced garlic
• 1 1/2 teaspoon ground cumin
• ground pepper, to taste
• 1 teaspoon sesame seeds, for garnish

Instructions

1. Add the broth, corn, carrot, cabbage, soy sauce, sesame oil or tahini, ginger, garlic and cumin to your Instant Pot liner.
2. Cook on high pressure for 10 minutes. Let the pressure release naturally.
3. Taste, add pepper, and add additional soy sauce or cumin powder if needed.
4. Blend 3 cups of the soup to thicken and then return to the soup. 
5. This creates a nice thick, hearty soup. Garnish with sesame seeds, sliced green onions, or even some grated carrots.

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 202 Total Fat 10g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 8g Cholesterol 0mg Sodium 1477mg Carbohydrates 27g Fiber 4g Sugar 8g Protein 6g

Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information into the nutritional calculator your Dr. recommends.

More Recipes to Try

• Instant Pot Sweet and Sour Cabbage
• Vegan Instant Pot Steamed Vegetable Dumplings
• Instant Pot Mexican Quinoa with Black Bean and Veggies