• 4 oz Boneless, Skinless Chicken Breast finely minced • 1 tbsp CornStarch plus 1/4 cup cornstarch, divided • 1 tbsp Soy Sauce • 1/4 tsp Ground White Pepper • 5 cups Chicken Broth • 1 tsp garlic minced • 1 tsp fresh ginger minced • 1/3 cup Water • 1/2 cup Frozen Corn • 3 large Eggs beaten • 2 scallions thinly sliced • 2 tsp Toasted Sesame Oil

1. In a large bowl combine chicken, 1 tablespoon cornstarch, soy sauce, and white pepper. Mix well, then let stand for 30 minutes.
2. Add chicken and marinade, broth, garlic, and ginger to pot and stir well. Close lid, set steam release to Sealing, press the Manual button, and set time to 5 minutes.
3. When the timer beeps, quick-release the pressure and open lid. In a small bowl combine water and remaining 1/4 cup cornstarch. Mix until smooth, then stir into pot and add corn. Press the Cancel button, then press the Sauté button and cook, stirring constantly, until soup starts to thicken, about 1 minute.
4. Press the Cancel button, then slowly drizzle eggs into soup while stirring constantly to form ribbons. Serve hot, topped with scallions and a drizzle of sesame oil.