Instant Pot Egg Drop Soup
Making your own instant pot egg drop soup at home is super easy and simple! In under 15 minutes, you can have an authentic bowl of egg drop soup that'll be the best you've ever tasted.
Equipment
Ingredients
- 32 oz chicken broth 4 cups
- 2 eggs
- 1 tablespoon soy sauce
- 3 teaspoon grated fresh ginger
- ½ teaspoon Sesame oil
- ½ teaspoon garlic salt
- 1-2 green onions
- salt and pepper to taste
- optional- red pepper flakes sriracha sauce
Instructions
- Add the chicken stock, soy sauce, grated ginger, sesame oil, and garlic salt to your pressure cooker.
- Heat on Manual (or Pressure Cook depending on your model) High for 1 minute.
- It'll probably take most pressure cookers 10-12 minutes to come to pressure.
- In the meantime, whisk the eggs in a small bowl.
- Once the instant pot is done cooking, do a quick release to fully release the pressure in the pot.
- While constantly stirring the broth mixture, stir in the eggs in one direction to create the egg “ribbons.” Adding the eggs too slowly creates egg chunks instead of ribbons.
- Add the sliced green onion to the pot, season with salt and pepper if desired. Divide the soup between 2-4 soup bowls.
- Yummy garnishes include red pepper flakes, sriracha sauce to add a little quick, or even a few "tiny" drops of sesame oil.
Video
Nutrition
Serving: 1cupCalories: 53kcalCarbohydrates: 2gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 86mgSodium: 1415mgPotassium: 89mgFiber: 0.1gSugar: 1gVitamin A: 153IUVitamin C: 1mgCalcium: 25mgIron: 1mg
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