Heat neutral oil in Instant Pot
Add diced onion and ginger garlic paste, sauté briefly
Add chicken breast or tenderloins
Add garlic powder, onion powder, black pepper, white pepper, ginger powder, and salt
Pour in chicken stock or broth
Cook on HIGH pressure for 10 minutes
Manually release pressure
Shred or cut chicken into bite-sized pieces
Add sesame oil, soy sauce, sweet creamed corn, and frozen corn
Stir in corn starch slurry to thicken soup
Slowly drizzle whisked eggs into soup while stirring to create egg ribbons
Garnish with chopped scallions and cilantro
