Add corn cobs, peeled chopped onion, salt, pepper and water to your Instant Pot.
Seal and cook on high pressure for 25 minutes.
run the stock through a strainer and separate the liquid from the vegetables.
Store in an airtight container. You can freeze the stock or store it in the fridge for up to a week.
Set your Instant Pot to saute.
Add olive oil, garlic, and shallot. saute until the shallots are transparent.
Mix one up of warm corn stock with the cornstarch and put into the instant pot.
Add celery, carrots, bell pepper and corn
Add the rest of the corn stock
Place lid on your instant pot and cook on high pressure for 12 minutes
Let the pressure naturally release
Open lid and blende the soup together with an immersion blender.