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Export 8 ingredients for grocery delivery
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.
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