Rinse the steel-cut oats and soak them for 10 minutes or until you chop the vegetables.
Grind ½ cup of corn into a coarse paste and set them aside.
Chop all the required vegetables and set them aside.
Saute the veggies and pressure cook.
Set the Instant Pot in saute mode, and when the display turns "HOT," add the oil after 30 seconds, add the chopped shallots, garlic, ginger, and slit green chili. Saute for a couple of minutes and turn off the Instant Pot.
Now add the chopped carrots, sweet corn, and ground corn.
Next, add the steel-cut oats and salt. Drain the water and add, then add the oats. Add the crushed bouillon cube and water. Mix well.
Close the Instant Pot. Make sure the vent is in the sealing position. Select manual/pressure cook and set the time to 6 minutes at high-pressure mode. When the cooking is complete, naturally release the remaining pressure. Carefully open the lid after releasing the pressure; this is how the soup will look.
Add the seasonings and simmer the soup.
Mix the soup and set the Instant Pot in saute mode. Add the sugar, white pepper, soy sauce, and cilantro.
Combine them all and let the soup simmer for five minutes. Turn off the heat and enjoy the soup warm.
Notes
Adjust the salt and spices to taste.
If using rolled oats or quick-cooking oats, reduce the cooking time to 4 minutes.