Corn starch- 1 tbsp, dissolved in 2 tbsp cold water
Ground pepper- ⅛ tsp
Cilantro, chopped- ¼ cup
Sesame oil- 1 tsp
Instructions
To the stainless pot add chicken, cream-style corn, chicken bouillon cube, water, soy sauce, rice vinegar & green onions. Combine well.
Instead of chicken cube you can add chicken stock 3 cups, if adding chicken stock don't add water.
If you don't have cream-style corn, coarsely grind whole sweet corn kernels & add 1½ cups.
Close the Instant Pot with the lid.
Select Pressure cook setting, set the time to 5 minutes at high pressure.
After 5 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
Open the lid & combine the soup.
Select saute setting at medium temperature.
Let the soup come to a rolling boil.
In a bowl, beat the egg well using a fork or whisk.
Using one hand add the beaten egg slowly into the soup & using the other hand stir the soup with a spatula. Keep stirring to avoid the formation of lumps.
Egg will form into strands or threads.
Combine well.
In a bowl, mix corn starch & 2 tbsp cold water.
Add the cornstarch slurry to the soup, combine well.
Add ground pepper, combine well.
Add spring onions & chopped cilantro.
Finally, towards the end add sesame oil, combine well. Don't skip adding sesame oil, this will greatly enhance the taste & flavor of the soup.
Take the stainless pot out of the main pot.
Serve in soup bowls and enjoy while it's warm.
Comforting & aromatic soup for the soul.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/15-minute-instant-pot-sweet-corn-chicken-soup/