In a blender, blend ¾ cup sweet corn and ½ cup water, to a smooth paste.
Start the instant pot on sauté mode and let it heat. Add oil and then add ginger, garlic. Sauté for about 30 seconds.
Add carrots, spring onion whites and the remaining corn.
Add the broth, black pepper, salt, sugar and vinegar. Stir well making sure nothing is stuck at the bottom of the pot. Press Cancel and close lid with vent in sealing position.
Set the instant pot in pressure cook (manual) mode for 2 minutes at high pressure. When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.
Add the cornstarch dissolved in water to the pot and stir well. Set the instant pot on saute mode and let it come to a quick boil.
Garnish with green part of spring onions and add chili sauce to taste. Serve hot!