Set Instant Pot in Saute mode. Once the timer is off and the sign says 'ON', add oil.
When the oil is hot, add chopped onion. Cook for a couple of minutes until it has softened and looks translucent.
Stir in ginger and garlic. Saute for a minute, until the raw smell is gone.
Pour in Chicken Stock. Season with salt. Add Chicken Breast to the pot.
Close the lid. Set to 'Manual Mode' and 6 minutes. Put the vent to sealing position. Let it cook on high pressure for 6 minutes.
When the countdown is over, let the pressure release naturally for 10 minutes. Then do a quick release.
Remove cooked chicken using a spatula and keep aside covered.
Set Instant Pot to saute mode again. Add corn kernel and Creamed Corn. Stir well
Mix cornstarch and water. Stir gradually to the soup using a slotted spoon. Let it come to a boil. At this point, the soup will start to thicken.
Beat egg using a fork. Stir slowly to the soup in two parts. While pouring the egg using one hand, keep stirring the soup slowly and continuously with a fork in another hand.
Let the soup get cooked for a minute.
Meanwhile, shred chicken using two forks. Add shredded chicken to the pot. Followed by Soy Sauce. Mix everything well.
Switch off the Instant Pot. Adjust seasoning.
While serving sprinkle green onion on top.