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Instant Pot Egg Drop Soup

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

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!

Instant Pot Egg Drop Soup in a bowl with a spoon.

 32 oz Chicken Stock4 cups
 4 Scallions
 4 Ginger Slices
 4 Garlic Cloves
 ½ tsp Granulated Sugar
 ½ tsp Pepperwhite or black
 ¼ tsp Turmericjust for color!
 ¼ tsp Sesame Oil
 ¼ tsp Saltmore to taste
 ¼ tsp MSGOptional
 3 tbsp Cornstarchfor cornstarch slurry
 3 tbsp Waterfor cornstarch slurry
 3 Eggs, lightly beaten
1

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.

2

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!

3

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.

4

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!

5

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.

6

Ladle your finished soup into a bowl and garnish with scallions. Enjoy!

Nutrition Facts

Serving Size 1 Cup

Servings 0