Step 1

Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add coconut oil, chicken, spring onion, ginger and potato to the pot and sauté for 5 minutes, stirring a few times.

Step 2

Using a knife, shave or cut away the corn kernels from the cobs, you should have about 3 full cups of corn kernels.

Step 3

Add 1 cup of corn kernels to a blender of a food processor together with 1 cup of chicken stock. Process until smooth and creamy, about 15 seconds.

Step 4

After 5 minutes, press Keep Warm/Cancel key on the Instant Pot. Add all of the corn, including the creamy corn mixture, plus the remaining chicken stock and the rest of the ingredients to the pot and stir through (EXCEPT for the ingredients that you will use to finish off the soup). Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Poultry (or Manual, High Pressure, 15 minutes). After 3 beeps the pressure cooker will start going.

Step 5

Once the timer goes off, allow the pressure to release for 5 minutes and then use the quick release method before opening the lid.

Step 6

Press Sauté key again. Add the spinach to the soup and mix through.

Step 7

In a small cup, whisk together the eggs and slowly pour the mixture into the soup while stirring it at the same time, creating thin threads of cooked egg. Stir through for 15-20 seconds and turn the pot off.

Step 8

At this stage, dissolve and whisk arrowroot in a few tablespoons of water or soup liquid and stir into the soup, to thicken. You can do this in a small bowl or a cup.

Step 9

Finally, stir in the lime juice and taste for salt. Add more salt or soy sauce, if needed. Serve with fresh cilantro/coriander leaves and the remaining spring onions on top.