This clear yet creamy Chicken Sweet Corn soup is made with chicken, sweet corn, and crunchy vegetables in an aromatic broth, and finished with an egg drop confetti. Enjoy this bowl of comfort in a little over 30 minutes using your Instant Pot or stove!
Blend together 1 cup thawed or fresh yellow sweet corn with ¼ cup stock or water. Blend into a smooth paste.
Pressure Cook
Turn on the Instant Pot. Add chicken stock, crushed ginger, corn kernels and creamed corn to the cooking pot. Add carrots, spring onions, soy sauce and vinegar.
Add salt, pepper, chicken breast and stir well. Close lid and pressure cook on Manual/Pressure cook (high), for 8 minutes. If skipping chicken to make Vegetarian Sweet Corn Soup, adjust cook time to 2 mins.
Simmer and Thicken
Wait 5 minutes before carefully releasing the pressure manually (NPR 5, then QR). This prevents the soup from squirting out from the pressure valve.
Remove chicken breast and shred it using two forks. Turn on Saute and check for seasoning. Add cabbage, shredded chicken and sesame oil to the pot.
Beat an egg and add to the pot WHILE stirring continuously. This makes the egg cook in thin ribbons instead of chunks. This also helps thicken the soup.
Optional step for thickening the soup more
If you want to thicken the soup more, add the cornstarch slurry while stirring the soup. Bring it to a boil and turn off Saute. Garnish with spring onions and enjoy
Optional Garnish: Chili-Vinegar
In a small microwave safe bowl, add thinly sliced jalapeno and rice vinegar. Microwave for 30 seconds and cool.
Video
Notes
I prefer the taste of homemade creamed corn for this recipe, but if you're short on time, use a store-bought can. Add ½ a can for this quantity. Adjust as needed.
You can customize the ingredients by adding other vegetables like celery, bok-choy, french beans etc.
To make this soup vegetarian, skip the chicken and adjust pressure cook time to 2 mins.
When making this soup for a mixed group of vegetarians and meat-eaters, cook the chicken separately or use rotisserie chicken, shred it and account for about ¼ cup in each bowl for the meat eaters. Check if the vegetarians are ok with egg and add or skip as needed.
This soup can be doubled very easily in a 6qt or 8 qt pressure cooker.
Note: The nutrition facts below are my estimates. They do not include the garnishes. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.