Add frozen corn and water to a blender and blend until fully combined and thick paste forms.
Meanwhile, turn on your instant pot to saute mode. Add oil and ginger, garlic, and green chilies. Saute for a couple of minutes.
Then add chopped white green onions and continue to saute.
Add in frozen peas and carrots, and corn and saute for about a minute.
Add in corn paste from blender, soy sauce, rice vinegar, sriracha, coconut crystals, salt, and veggie broth. Mix well.
Turn Instant Pot to pressure cook on high for 2 minutes.
Move valve to seal.
Once finished pressure cooking, quickly release the pressure valve.
Open and taste the soup. Adjust salt and seasonings as necessary.
Combine arrowroot powder with 1 tbsp cold water in a small bowl. Mix well until fully combined.
Add the arrowroot mixture a little at a time to hot soup using a whisk. This will help thicken the soup. Make sure to whisk quickly so it doesn’t solidify.
Garnish with chopped cilantro and green parts of chopped spring onions.
Enjoy!