Step 1

Blend together 1 cup thawed or fresh yellow sweet corn with 1/4 cup stock or water.  Blend into a smooth paste.

Step 2

Turn on the Instant Pot. Add chicken stock, crushed ginger, corn kernels and creamed corn to the cooking pot. Add carrots, spring onions, soy sauce and vinegar.

Step 3

Add salt, pepper, chicken breast and stir well. Close lid and pressure cook on Manual/Pressure cook (high), for 8 minutes. If skipping chicken to make Vegetarian Sweet Corn Soup, adjust cook time to 2 mins.

Step 4

Wait 5 minutes before carefully releasing the pressure manually (NPR 5, then QR).  This prevents the soup from squirting out from the pressure valve.

Step 5

Remove chicken breast and shred it using two forks. Turn on Saute and check for seasoning. Add cabbage, shredded chicken and sesame oil to the pot.

Step 6

Beat an egg and add to the pot WHILE stirring continuously.  This makes the egg cook in thin ribbons instead of chunks.  This also helps thicken the soup.

Step 7

If you want to thicken the soup more, add the cornstarch slurry while stirring the soup.  Bring it to a boil and turn off Saute.  Garnish with spring onions and enjoy

Step 8

In a small microwave safe bowl, add thinly sliced jalapeno and rice vinegar.  Microwave for 30 seconds and cool.