Instant pot Asian style corn soup

Name: Instant pot Asian style corn soup
Total time: 1500 s
Yield: 3 - 4 servings based on portion
Cuisine: American
Ingredients: 2 cup Sweet Corn, divided (you can use canned cream corn, which I did); 1 tablespoon Oil; 1 teaspoon sesame oil (optional) Hint* sometimes I add some sesame oil about 1 tsp on top of the olive oil I used; 1/2 tablespoon Ginger, minced; 1/2 tablespoon Garlic, minced; 3/4 cup Carrots, diced; 1/2 cup corn kernels (optional for texture); 4 stalks Spring Onions, chopped, separate white and green parts; 2 1/2 cup Vegetable Broth (I have used chicken broth as well); 1/2 teaspoon Salt, adjust to taste; Pinch Black Pepper, to taste (to taste but adjust to your preference); 1/2 teaspoon Sugar, adjust to taste; 1 teaspoon Vinegar, I used rice vinegar; 3 teaspoons Cornstarch,mixed with 1/4 cup water. (Optional); 1 chicken breast; 250 g canned crab and/or

Katatonickat @katatonickat

Canada

I winged it. I also am fairly generous on my portions of garlic and ginger and never follow the rules of measurement cooking and am quite generous in my portions. I love adding crab to my soup but that can be expensive so left over diced chicken will also work. This soup beats buying it at an Asian restaurant.

Katatonickat @katatonickat

Saved

Ingredients

25 minutes

3 - 4 servings based on portion

2 cupSweet Corn, divided (you can use canned cream corn, which I did)
1 tablespoonOil
1 teaspoonsesame oil (optional) Hint* sometimes I add some sesame oil about 1 tsp on top of the olive oil I used
1/2 tablespoonGinger, minced
1/2 tablespoonGarlic, minced
3/4 cupCarrots, diced
1/2 cupcorn kernels (optional for texture)
4 stalksSpring Onions, chopped, separate white and green parts
2 1/2 cupVegetable Broth (I have used chicken broth as well)
1/2 teaspoonSalt, adjust to taste
PinchBlack Pepper, to taste (to taste but adjust to your preference)
1/2 teaspoonSugar, adjust to taste
1 teaspoonVinegar, I used rice vinegar
3 teaspoonsCornstarch,mixed with 1/4 cup water. (Optional)
Optional
1chicken breast
250 gcanned crab and/or

Saved

Steps

25 minutes

1

Heat the instant pot in sauté mode. Add 1 Tbsp oil, 1/2 Tbsp ginger, and 1/2 Tbsp garlic and sauté them until fragrant and slightly golden. Hint* sometimes I add some sesame oil about 1 tsp on top of the olive oil I used.
2

Add the 3/4 cups diced carrots(at this point if adding raw chicken I would probably add pieces cut small and sauté with carrots),the white portion of the 4 stalks of spring onions chopped finely.
3

The sauté function should be turned off. Then add 1/2 cup corn kernels (optional for texture), and the 2 cans of creamed corn.
4

Add the 2-1/2 cups broth, black pepper (my preference is a pinch), 1/2 tsp salt, 1/2 tsp sugar, and 1 tsp rice vinegar and stir well.
5

Pressure cook for just 2 minutes and then let the pressure release naturally for 10 minutes.
6

Make the soup thicker by adding cornstarch. Dissolve the corn starch in 1/4 cup water with no lumps. Start the instant pot in sauté mode and add the corn starch to the soup while stirring continuously. Bring to a quick boil.
7

Garnish with the green part of spring onions and add red chili sauce to taste. You could also add sesame seeds and a quick little dab of soya sauce. Serve hot!