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!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings
- 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