Savory Pressure Cooker Corn Soup

1. Melt Butter and Cook Leeks and Garlic

Begin by melting the butter in your pressure cooker over medium heat. Once the butter has fully melted, add the finely chopped leeks and thinly sliced garlic. Cook these, stirring frequently, until they are softened but not browned, which should take about 4 minutes.

2. Add Corn, Bay Leaves, and Tarragon Stems

Next, add the corn kernels, the halved cobs, bay leaves, and the tarragon stems into the pressure cooker. Pour in enough chicken stock to barely cover the corn. Seal the pressure cooker and bring it to high pressure. Cook the mixture for 15 minutes.

3. Release Pressure and Blend Soup

After the 15 minutes, use the quick-release method to release the pressure from the cooker and uncover it. Discard the corn cobs, bay leaves, and tarragon stems. Carefully transfer the mixture to a blender in batches, blending each batch until smooth. To prevent any accidents, cover the central lid of the blender with a folded kitchen towel while blending.

4. Season and Strain Soup

Once blended, season the soup with kosher salt and freshly ground black pepper to taste. Press the blended soup through a fine-mesh strainer into a clean pot to achieve a silky texture.

5. Serve Soup

Serve the soup immediately, garnished with minced tarragon leaves, chives, and a drizzle of extra-virgin olive oil. If you prefer a chilled soup, let it cool and adjust the texture with a bit of water before serving.