Pressure Cooker Corn Soup Recipe (2024)

FAQs

How long do you process corn in a pressure cooker? ›

Secure the lid and seal. When the cooker comes up to high pressure (15 psi), set a timer for 2 minutes. After the 2 minutes are up, run the cooker under cold water until it releases. Enjoy!

Pressure cookers considerably shorten the cooking time of just about anything – including soups! Here are a few tricks, and coordinating recipes, to get you making soups like a pro – faster. Now, you do it! These amazing soups, only need 15 minutes or less to cook under pressure.

Instant Pot SOUP Setting (SOUP/BROTH BUTTON) The default Instant Pot soup setting is pre-programmed to set the pot to cook at HIGH pressure for 30 minutes. The soup program brings the contents of the pot to a slow simmer and results in a clear broth due to lack of boiling motion.

If your Pressure Cooker doesn't pressurize, check to make sure the lid is properly locked and the vent pipe is clean and unobstructed. Also, ensure that there is enough liquid in the cooker as specified in the recipe. If none of these steps work, consult the manufacturer's instructions or contact a professional.

Remember that pressure cookers require a minimum amount of liquid and a maximum amount of food to function properly. Depending on the model and recipe, your pressure cooker may take up to 20 minutes to build up pressure.

Pack kernels loosely into jars. Season & add liquid. Heat Process 500 ml jars – 55 minutes; 1 L jars – 85 minutes at 10lb (69kPa) in weighted gauge pressure canner.

For weighted gauge pressure canners at 0-1000 feet, process at 10 pounds pressure - 60 minutes for pints and 75 minutes for quarts. At higher altitudes, process at 15 pounds pressure. For dial gauge pressure canners at 0-2000 feet, process at 11 pounds pressure – process 60 minutes for pints and 75 minutes for quarts.

Slow cookers and pressure cookers come in a variety of sizes up to eight quarts, but pressure cookers need extra room inside the pot for the steam to accumulate, which limits the batch size. If you have a large family or plan on making soups and stews you can store for later, you may be better served by a slow cooker.

A pressure cooker shouldn't be more than 2/3rds full. With liquids, avoid filling more than half full. Overfilling leads to food being ejected from the pressure release valve – a messy business. If this does happen, you'll need to take apart and clean the parts thoroughly.

How do I reduce soup in my pressure cooker? ›

Nothing too complicated about reducing liquids in your pressure cooker. First, open the pressure cooker in the quickest method possible – Normal Release for electrics. Then, put the pan back on medium to medium-low heat without the top to reduce the recipe to the desired thickness.

Boiling water with no pressure can only get as hot as 212 degrees Fahrenheit. Water under 10 lbs of pressure can get as hot as 240 degrees. This is why pressure cooking is faster than simply boiling. Water and steam transfer heat better than air.

It's necessary for steam to build up, ultimately creating a high-pressure environment used for faster cooking. Without sufficient liquid, pressure won't build — and you'll likely get the dreaded “burn” error.

Your Instant Pot should have a line on the inner pot to show the maximum amount of food you can cook in it at once (and it's there for good reason!). Overfilling your Instant Pot can affect the pressure that builds up inside, so you might end up with a mushy meal, or one that doesn't cook properly.

Between 24 and 36 hours is the about how soon you'd expect to see those kernels if your bowel is working well.

To Prepare Whole-Kernel Corn

For freezing, place ears in 1 gallon of boiling water and blanch for 3 minutes after the water returns to a boil. For canning, blanch for 3 minutes after the water returns to a boil. Cool ears and cut kernels from cob at about three-fourths of the depth of kernel. Do not scrape the cob.

Bring a large pot of water to a boil and add the corn. Cook, stirring occasionally to make sure the corn is submerged, for 3 to 5 minutes, or until the corn is tender and bright yellow.