Press SAUTE on Instant Pot. Add oil and once it's hot, add minced ginger, garlic, and green chili and saute for 30 seconds.
Then add white part of spring onions, carrot, green beans, sweet corn, sweet corn paste, salt, water, or vegetable stalk and give a stir making sure nothing is stuck at the bottom of the pot.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 2 minutes.
When the Instant pot beeps, Let the pressure release naturally for 5 minutes and then Quick Release. Open the lid.
Now prepare a cornflour slurry by mixing 3 teaspoons of cornflour in ¼ cup water. Mix well and then add to the pot.
Simmer the soup for 2-3 minutes until the soup thickens, and then add the white vinegar, crushed black pepper, sugar, and mix to combine. If desired, add soya sauce and red or green chili sauce to the end.
Garnish the Chinese sweet corn soup recipe with spring onion greens and serve hot!