This Instant Pot Egg Drop Soup is a quick and simple dish that gives you the Chinese takeout vibes without the drive. I especially love making this soup because it feels impressive, but it’s actually so easy and affordable! Add some tofu and corn for the ultimate comfort meal!
If you like this, try my Instant Pot Beef and Broccoli with Rice!
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Table of Contents
Ingredients
- Chicken Stock
- Scallions (green onion)
- Ginger – whole
- Garlic – whole cloves
- Granulated Sugar
- Pepper – white or black (I use white!)
- Turmeric – just for color!
- Sesame Oil
- Salt
- Cornstarch/Water – a slurry for thickening
- Eggs
- MSG (optional) – I buy this at my local 99 Ranch Market.
The Process
1. Add Stock and Aromatics
We’re going to start by preparing our stock, ginger, garlic, and scallions. Cut the scallions and ginger as pictured below, then gently smash the scallions and garlic cloves to release some of the juices using the side of a chef’s knife. This will help them permeate the stock to really bring out the flavors! Add it all to the Instant Pot.
2. Pressure Cook and Release
Put the lid on and pressure cook for 1 minute and then let it natural-release for 10 minutes before releasing the pressure! It takes between 5-10 minutes for the pot to pressurize.
While it’s pressure cooking go ahead and prep the cornstarch slurry and gently beat the eggs. I like to put the eggs in a gravy dish or Pyrex measuring cup with a spout so it’s easy to pour!
3. Add Seasoning
Use a sieve, or strain the soup removing the ginger, scallions, and garlic. Next add your seasonings including salt, pepper, sugar, sesame oil, and turmeric (for color!).
4. Add Slurry and Eggs!
Before adding the eggs we need to add a cornstarch slurry to thicken the soup. Start by turning on saute normal/medium and slowly add the water and cornstarch mixture until you get your desired consistency. I use the entire amount listed on the recipe card below.
If the water begins to boil too much switch the temperature to low, if you work quickly you can leave it on medium! Now for the fun part, slowly pour your eggs in a circular motion to create long flowery ribbons in the soup. If you pour out quickly you’ll get chunkier ribbons and if you pour slowly it will create thin ribbons. Do whatever sounds best for you and play with it until you find the amount you like! P.S. this would be a fun part to have your child help!
When you’re finished turn off saute mode by pressing cancel.
5. Garnish and Enjoy!
Ladle your soup into a bowl and garnish with thinly sliced scallions and a few more drops of sesame oil. Enjoy!
FAQ
How long will this Instant Pot Egg Drop Soup keep in the fridge or freezer?
It will stay good in the fridge for 3-4 days. I don’t recommend freezing it as the eggs will become rubbery. You can freeze the stock and add the eggs when you’re ready to eat!
I don’t have Ginger/Garlic/Scallions can I use a powdered version instead?
Yes, you can! If you aren’t using the aromatics, I would add all of the seasonings (besides the sesame oil) before pressure cooking. I’d use a teaspoon of ground ginger, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder in place of the aromatics.
Why is the MSG optional?
Monosodium Glutamate (MSG) can be hard to find in traditional grocery stores and there is some misinformation and confusion surrounding this flavor enhancer. I eat MSG all the time but you do what you feel comfortable with! Here’s an “MSG common questions” link from the FDA that has some good info!
If you can’t find any in your area here is some MSG from Amazon!
What size Instant Pot did you use to make this recipe?
I used a 6-quart Duo Plus Instant Pot to make this Instant Pot Egg Drop Soup!
Tools
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- Instant Pot Jasmine Rice
The Recipe
Instant Pot Egg Drop Soup is the perfect quick and easy dish to make at home so you can skip the drive to Chinese takeout!
Start by slicing 4 strips of ginger, cutting 3 of your scallions in half, and preparing your garlic cloves. Gently smash the scallions and garlic cloves with the side of a chef's knife to release the juices then add it all into your Instant Pot with the chicken stock.
Pressure cook for 1 minute and let it natural-release for 10 minutes before releasing the pressure.
While it's pressure cooking prepare your cornstarch slurry by mixing the cornstarch with the water. Gently stir your eggs in a separate measuring cup or dish with a spout for easy pouring!
When the pressure has been released, remove the lid and add the sugar, pepper, turmeric, sesame oil, MSG, and salt adding more salt to taste if needed.
Next, turn on saute normal/medium and slowly add the mixed cornstarch slurry until you reach your desired consistency. I use the total amount listed in the ingredient list!
If saute mode normal/medium is boiling much more than a simmer, turn it down to saute low before adding your eggs. Now, slowly pour your eggs in a circular pattern to create thin silky ribbons in the soup. Pour more quickly for thicker ribbons.
Ladle your finished soup into a bowl and garnish with scallions. Enjoy!
Ingredients
Directions
Start by slicing 4 strips of ginger, cutting 3 of your scallions in half, and preparing your garlic cloves. Gently smash the scallions and garlic cloves with the side of a chef's knife to release the juices then add it all into your Instant Pot with the chicken stock.
Pressure cook for 1 minute and let it natural-release for 10 minutes before releasing the pressure.
While it's pressure cooking prepare your cornstarch slurry by mixing the cornstarch with the water. Gently stir your eggs in a separate measuring cup or dish with a spout for easy pouring!
When the pressure has been released, remove the lid and add the sugar, pepper, turmeric, sesame oil, MSG, and salt adding more salt to taste if needed.
Next, turn on saute normal/medium and slowly add the mixed cornstarch slurry until you reach your desired consistency. I use the total amount listed in the ingredient list!
If saute mode normal/medium is boiling much more than a simmer, turn it down to saute low before adding your eggs. Now, slowly pour your eggs in a circular pattern to create thin silky ribbons in the soup. Pour more quickly for thicker ribbons.
Ladle your finished soup into a bowl and garnish with scallions. Enjoy!