Instant Pot Poblano Corn Bisque

Instant Pot Poblano Corn Bisque

I recently took a trip to San Francisco and the food was incredible and featured lots of fresh produce. One of the dishes I tried was a delicious Poblano Corn Bisque, and once I arrived back home I decided to recreate it in my Instant Pot! This soup would be perfect followed up by my Instant Pot Spiced Peach Crisp.

overhead shot of corn bisque in blue bowl on a white background

Why a bisque instead of a chowder?

Both the bisque and the chowder can claim their roots in French culinary traditions. Traditionally a bisque features shellfish, cream, and wine. A chowder is full of chunky vegetables, and is a heartier dish. The word chowder is said to come from the French word “chaudron” which is translated as cauldron. You can read more at the Kitchn.

Prep the vegetables for Poblano Corn Bisque

First, we will need to roast our Poblano peppers. There are several ways to do this.

  • In the air fryer, set the temperature to 400-degrees and cook for 12 minutes turning halfway through the cooking time
  • On the grill, place the peppers on top of the open flame for a few minutes turning to blacken all sides.
  • In the oven, preheat to 400-degrees and cook for about 30 minutes turning them for even roasting.
poblano peppers in air fryer basket

Once roasted, place the Poblano peppers in a plastic bag for about 10 minutes. Roll the peppers in the bag to loosen the skins and seeds. Remove the skins, and scrape the seeds and membranes from them. Cut in strips, and set aside.

sliced roasted poblano peppers

Next cut the corn off the cobs, and break the cobs in half. This will make it dairy-free and vegan. We’ll cook the cobs in the soup in place of using cream in order to make this dairy free. Quarter the yellow squash, and zucchini. Dice one half of a red onion. Peel and slice the carrot, and shred the potato. The potato is used for thickening, and will dissolve during the cooking process.

Cook the Poblano Corn Bisque

Set the Instant Pot to saute then add some olive oil to the pot. Add the onion, and cook until softened. Add the minced garlic then saute until fragrant. Add the remainder of the prepped ingredients, the fresh cilantro, sea salt, and cover with water up to the fill line in the Instant Pot. Be careful not to overfill.

Seal the lid on the pressure cooker, and cook on high pressure for 10 minutes, and follow with a 10 minute natural pressure release.

Once done remove the corn cobs, and put half the soup in a blender. Blend until smooth then return to the pot. Serve immediately or store in an airtight container for up to one week. Serve with a crusty bread or alone for a satisfying meal. You can garnish with additional fresh corn.

If you enjoyed this you may like Instant Pot Asparagus with Lemon, Instant Pot Green Beans with Onions, or Instant Pot Monkey Crack Bread!

overhead shot of corn bisque in blue bowl on a white background

Instant Pot Poblano Corn Bisque

A delicious vegan Instant Pot Poblano Corn Bisque that features the abundance of summer produce like summer squash, fresh corn, and roasted poblano peppers. Quickly put together in the pressure cooker pair with a crusty baguette and you have a very filling meal for lunch or dinner!
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Course: Soup
Cuisine: American
Keyword: corn bisque, corn poblano bisque, corn soup, instant pot bisque, instant pot soup, vegan soup, vegetarian soup
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 86kcal
Author: Tina


  • 1 Poblano large, roasted or two small
  • 4 ears of corn corns cut off, cobs broken in half
  • 1 tbsp garlic minced
  • 1 Yukon gold potato shredded
  • 3 zucchini sliced and quartered
  • 3 yellow squash sliced and quartered
  • 1 carrot peeled and sliced
  • 1/2 red onion diced
  • 1 cilantro small handful
  • 1 tsp sea salt or to taste
  • 5 cups water or enough to fill to the 2/3 fill line


  • Roast the Poblano peppers using a method as indicated in the post above. Once roasted place in plastic bag for ten minutes, then roll to loosen the skins, and peel off then deseed. Cut in strips and set aside.
  • Prep the remaining ingredients as indicated above.
  • Put the Instant Pot on saute, and add some olive oil. Saute red onion until softened, and then add the garlic to saute until fragrant. Add all prepped vegetables, cilantro, sea salt, and the corn cobs. Cover with water up to fill line in pressure cooker. Be careful not to overfill.
  • Seal the lid and cook on high pressure for 10 minutes then follow with a 10 minute natural pressure release.
  • Once done cooking, remove the corn cobs and throw away. Take half the soup, and put in blender and blend until smooth. Add back to Instant Pot, and serve immediately or store in an airtight container for up to one week.


Serving: 1g | Calories: 86kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 321mg | Potassium: 654mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1724IU | Vitamin C: 44mg | Calcium: 41mg | Iron: 2mg
Tried this recipe?Mention @MondayisMeatloaf or tag #mondayismeatloaf! I would love to see your amazing creations!

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