Name: Instant Pot Thai Soup With Corn and Zucchini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tablespoon neutral oil (avocado, canola, or light olive oil); 1 small yellow onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced or grated; 1–2 tablespoons red Thai curry paste; 2 cups fresh or frozen corn kernels; 2 small zucchini, halved lengthwise and sliced into half-moons; 1 red bell pepper, thinly sliced; 1 small carrot, thinly sliced; 4 cups low-sodium vegetable broth or chicken broth; 1 can full-fat coconut milk (13.5–14 oz); 1–2 tablespoons fish sauce (or soy sauce/tamari); 1–2 limes, juiced; 1 pound boneless, skinless chicken thighs, cut into bite-size pieces; 1 pound peeled shrimp; 14 oz extra-firm tofu, pressed and cubed; 15 oz can chickpeas, drained and rinsed; 1/2 cup chopped fresh cilantro; 1/4 cup chopped fresh basil; 2 green onions, thinly sliced; lime wedges, for serving; thinly sliced red chili or jalapeño, for extra heat; 1–2 teaspoons brown sugar or coconut sugar; 1/2 teaspoon kosher salt, plus more to taste; freshly ground black pepper, to taste

Instant Pot Thai Soup With Corn and Zucchini tastes creamy, bright, and a little spicy, with sweet pops of corn and tender zucchini in every spoonful. It works perfectly for busy nights because you get a cozy, flavorful dinner in about 30 minutes from start to finish. I tested this on a weeknight after my kid’s soccer practice, and we both slurped it in total silence, which counts as a standing ovation in my house.

Why Instant Pot Thai Soup With Corn and Zucchini Is Worth It

You get deep Thai-inspired flavor without babysitting a pot on the stove. The Instant Pot builds flavor quickly, and the coconut milk, curry paste, and lime juice make the broth taste like takeout-level comfort.

The corn and zucchini keep the soup light and fresh, so it works year-round. You can adjust the spice level easily, so the soup fits both heat-lovers and more cautious eaters.

“This Instant Pot Thai Soup With Corn and Zucchini tastes like a cozy Thai restaurant at home, but on a weeknight schedule. ★★★★★”

Ingredients You Need

Aromatics and flavor base

1 tablespoon neutral oil (avocado, canola, or light olive oil)
1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated (use ginger paste from a tube as a shortcut)
1–2 tablespoons red Thai curry paste (I like Maesri or Thai Kitchen; start with 1 tablespoon if sensitive to heat)

Veggies

2 cups fresh or frozen corn kernels (sweet summer corn tastes amazing, but frozen works great)
2 small zucchini, halved lengthwise and sliced into half-moons
1 red bell pepper, thinly sliced (adds color and sweetness)
1 small carrot, thinly sliced (optional, but adds nice sweetness and texture)

Liquids and broth

4 cups low-sodium vegetable broth or chicken broth
1 can (13.5–14 oz) full-fat coconut milk (use full-fat for best texture; light coconut milk tastes thinner)
1–2 tablespoons fish sauce (omit for vegan version; use soy sauce or tamari instead)
Juice of 1–2 limes, to taste

Protein options (pick one)

1 pound boneless, skinless chicken thighs, cut into bite-size pieces
or 1 pound peeled shrimp (add at the end, not under pressure)
or 1 block (14 oz) extra-firm tofu, pressed and cubed
or 1 can (15 oz) chickpeas, drained and rinsed

Herbs and toppings

1/2 cup chopped fresh cilantro
1/4 cup chopped fresh basil (Thai basil if you find it, Italian basil if not)
2 green onions, thinly sliced
Lime wedges, for serving
Thinly sliced red chili or jalapeño, optional for extra heat

Seasoning

1–2 teaspoons brown sugar or coconut sugar (balances the curry and lime)
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Equipment

6-quart or 8-quart Instant Pot (or other electric pressure cooker)
Cutting board and sharp knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Ladle and soup bowls

Quick Tips & substitutions

Use frozen corn when fresh corn is out of season; add it straight from the freezer.
Swap zucchini with yellow squash if that sits in your fridge already.
Use vegetable broth and chickpeas or tofu to keep the soup vegetarian or vegan.
Stir in cooked shredded rotisserie chicken after pressure cooking if you want a shortcut protein.
Start with 1 tablespoon curry paste, taste, then stir in more at the end if you want extra heat.
Add a splash of soy sauce or tamari instead of fish sauce for a vegan-friendly salty depth.
Use light coconut milk only if you want fewer calories; simmer a few extra minutes on sauté to thicken.
Add rice noodles or cooked jasmine rice to make the soup more filling.

How to Make Instant Pot Thai Soup With Corn and Zucchini

Step 1: Sauté the aromatics

Set the Instant Pot to Sauté and heat the oil. Add onion and cook 3–4 minutes until it softens and turns translucent, stirring often. Add garlic and ginger, and cook 30–60 seconds until fragrant so they do not burn.

Stir in the red curry paste and cook 1 minute to wake up the flavor. Scrape the bottom of the pot as you stir so nothing sticks and triggers a burn warning.

Step 2: Add liquids, veggies, and protein

Pour in the broth and stir well to dissolve the curry paste into the liquid. Add corn, carrot, and bell pepper, and stir again. Add your protein choice, except shrimp, which you will add later.

Season with fish sauce (or soy sauce/tamari), brown sugar, salt, and pepper. Give everything a good stir so the ingredients distribute evenly.

Step 3: Pressure cook

Cancel Sauté and lock the lid in place. Set the valve to Sealing. Cook on Manual/Pressure Cook at high pressure for:

5 minutes for chicken or chickpeas
2 minutes if you plan to add shrimp later and only want the veggies and broth under pressure

When the timer ends, let the pressure release naturally for 5 minutes. Then switch the valve to Venting and release the remaining pressure carefully.

Step 4: Add zucchini, coconut milk, and shrimp (if using)

Open the lid and stir in the zucchini and coconut milk. If you use shrimp, add it now. Turn on Sauté again and simmer 3–5 minutes, just until the zucchini turns tender and the shrimp turns opaque and pink.

Taste and adjust seasoning with more salt, fish sauce, or soy sauce. Squeeze in the lime juice and stir. The lime brightens the whole pot, so do not skip it.

Step 5: Finish with herbs and serve

Turn off Sauté so the soup does not overcook. Stir in cilantro, basil, and green onions. The herbs wilt slightly and release their aroma into the broth.

Ladle the Instant Pot Thai Soup With Corn and Zucchini into bowls. Top with extra herbs, sliced chili, and lime wedges. Serve hot and enjoy the sweet corn, tender zucchini, and creamy, spicy broth together.

Recipe Variations

Gluten-free: Use gluten-free tamari instead of soy sauce and check that your curry paste lists no wheat-based ingredients.
Vegan: Use vegetable broth, skip fish sauce, and add soy sauce or tamari; pick tofu or chickpeas for protein.
Low carb: Use extra zucchini and bell pepper, skip corn or cut it in half, and avoid rice or noodles.
Extra protein: Stir in cooked shredded chicken, cooked shrimp, or extra tofu cubes at the end.
Extra veggies: Add mushrooms, baby spinach, or snap peas during the final simmer.
Creamier texture: Add an extra half-can of coconut milk or stir in a spoonful of peanut butter for a richer broth.

Ways to Serve Instant Pot Thai Soup With Corn and Zucchini

Spoon over cooked jasmine rice or brown rice for a heartier bowl.
Add cooked rice noodles or glass noodles directly to each bowl.
Serve with a side of cucumber salad with lime and herbs.
Pair with crunchy lettuce wraps or simple veggie spring rolls.
Top with crushed peanuts or cashews for extra texture.

Storage Success

Cool the Instant Pot Thai Soup With Corn and Zucchini to room temperature, then store it in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so the soup tastes even better the next day. Reheat gently on the stove over medium heat or in the microwave, and add a splash of broth or water if it thickens. Freeze the soup without zucchini for up to 2 months, then add fresh zucchini when you reheat so it keeps a better texture.