Pressure Cooker Corn and Crabmeat Soup You'll Wanna Make Tonight
This creamy pressure cooker corn and crabmeat soup delivers rich flavor and comforting warmth with every spoonful. Fast, easy, and loaded with fresh corn sweetness and tender crab.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 8 ears Fresh corn kernels cut from the cob
- 3 to 4 cups Low-sodium chicken broth or homemade stock
- 2 tbsp Butter
- 1 Onion chopped fine
- ¼ cup Dry white wine
- 1 tsp Kosher salt
- 1 cup Milk
- ½ lb Lump crabmeat picked free of shell
- 1 tbsp Chopped chives or scallion tops for garnish
Instructions
Instructions
- Melt the butter in your pressure cooker over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Add corn kernels and cook for another 5 minutes, stirring occasionally.
- Pour in white wine and cook until mostly evaporated, about 2 minutes.
- Add 3 cups chicken broth and salt. Seal the pressure cooker.
- Bring pressure up and cook for about 8 minutes.
- Gently release pressure and open the lid.
- Use immersion blender or blender to puree soup until smooth.
- Stir in milk and remaining broth, warm gently without boiling.
- Gently fold in crabmeat and heat 2–3 minutes. Serve garnished with chives.
Notes
Use frozen corn or pre-chopped onions for convenience. Add crab just before serving for best texture. Reheat gently to maintain creaminess.