Set the Instant Pot to saute mode and heat the oil.

Add white scallions and saute for 2 to 3 minutes. Add ginger, garlic, and half of the corn, and saute for a minute.

Add vegetable broth and give a quick stir. Close the Instant Pot lid with the Pressure Release to Sealing. Pressure Cook (Hi) for 8 minutes followed by quick release.

Open the Instant Pot and blend the soup carefully with an immersion blender for 10-15 seconds.

Turn the Instant Pot to Sauté mode. Mix corn starch in water and add it to the soup stirring constantly.

Add carrots, cabbage, and the remaining corn. Add vinegar and bring the soup to a boil. Turn the Instant Pot off. Taste and adjust the seasoning with salt and season with black pepper. Ladle the soup in bowls garnish with green onions and serve hot.

Optionally drizzle over chili garlic paste and/or soya sauce if you like.

Stove Top Recipe: Heat oil in a 5-Qt pot over medium heat and add scallions. Saute for a minute. Add ginger and garlic and saute for another 30 seconds. Stir in half of the corn and the vegetable broth. Bring to a full boil and then lower the heat. Cook on low heat for 10 to 15 minutes.