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

Add white scallions and sauté for 2 to 3 minutes.

Add ginger, garlic, and half of the corn, and sauté for 1 minute.

Add vegetable broth and stir.

Close the Instant Pot lid and set to Pressure Cook (Hi) for 8 minutes.

Quick release the pressure 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 while stirring.

Add carrots, cabbage, and the remaining corn, then bring to a boil.