Step 1

Blend 1 cup corn and 1 cup water into a smooth paste using Vitamix or any other blender.

Step 2

Add all the ingredients (from the "for soup"* list) and the blended corn in the Instant Pot liner.

Step 3

Give it a quick mix and close the lid.

Step 4

Pressure cook on high-pressure mode for 3 minutes with the knob in the sealing position.

Step 5

Let the "keep warm" setting be on.

Step 6

Allow the pressure to release naturally for 5 minutes and then release the remaining pressure manually.

Step 7

Press cancel and then turn the saute mode on.

Step 8

Make the slurry by mixing the cornstarch and water in a bowl.

Step 9

Allow the soup to boil on the saute mode and mix in the corn starch slurry a tablespoon at a time until the soup thickens.

Step 10

Press cancel to come out of the saute mode.

Step 11

Mix in the onion greens and black pepper and give it a mix.

Step 12

If you like it spicy add some sriracha sauce to taste.

Step 13

Add all the ingredients (from the "for soup"* list) and the blended corn into a saucepan.

Step 14

Allow it to come to a boil on a medium flame.

Step 15

Cover and simmer on low flame for about 10 minutes.

Step 16

Make the slurry by mixing the cornstarch and water in a bowl.

Step 17

Mix the corn starch slurry in the soup, a tablespoon at a time, until the soup thickens.

Step 18

Mix in the onion greens and black pepper and give it a mix.

Step 19

Turn off the flame.

Step 20

If you like it spicy add some sriracha sauce to taste.