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 sweet corn paste from step 1.
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!
In place of the pressure cooking step, cover with a lid and let the veggies cook for about 15 minutes. Stir in between couple of times. Then follow the steps to thicken and garnish.
Sauces: I like to add lots of sauces before enjoying this soup. Soy sauce, some chili sauce or schezwan sauce are all great additions. Corn: I used frozen corn in this recipe. Fresh or canned corn will work just as well. Vary the Veggies: I added carrots, corn and spring onions. Some other veggies that go well in this soup are beans, cabbage, mushroom and green peas. If adding cabbage, thinly slice it and add it after pressure cooking just before adding the spring onions. Double the quantity? You can easily double or triple the recipe in a 6qt instant pot. Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.