Instant Pot Egg Drop Soup

• Chicken stock – The base of the soup, providing a rich and savory foundation.
• Eggs – Whisked and gently poured to create the signature silky egg ribbons.
• Cornstarch – Thickens the soup for a slightly creamy texture (optional).
• Ground ginger – Adds a warm and aromatic hint of spice.
• Garlic powder – Enhances the flavor with a subtle garlicky depth.
• Soy sauce – Adds umami and a touch of saltiness (use tamari or coconut aminos for gluten-free).
• Green onions – Chopped and used as a fresh, vibrant garnish.

For the exact measurements of these ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Instant Pot Egg Drop Soup

• Instant Pot – The star equipment for making this soup quickly and effortlessly.
• Measuring Cups and Spoons – Essential for precise measurements of your ingredients.
• Small Bowl – For whisking the eggs and mixing the cornstarch slurry.
• Whisk – Helps create the silky ribbons of egg in the soup.
• Ladle – Perfect for serving the soup into bowls.

If you don’t have an Instant Pot, follow this recipe to make egg drop soup on the stove!

How To Make Egg Drop Soup In The Instant Pot

Cooking Tips:

• Omit the cornstarch to make this egg drop soup keto-friendly.
• To make this soup gluten-free, swap out the soy sauce for some gluten-free soy sauce (tamari sauce) or coconut aminos.

I typically love to eat a bowl of this up all on its own because it’s simply amazing! If you want to make a whole meal out of it, you can serve it with a bowl of white rice.

For a low carb option, try serving this egg drop soup recipe with a side of miracle noodles that are made out of mushrooms!

Variations and Substitutions

• Vegetarian Option: Swap out the chicken stock for vegetable broth to create a vegetarian-friendly version. You can even add tofu cubes for extra protein.
• Spicy Egg Drop Soup: Add a dash of sriracha or red pepper flakes for a spicy kick. Adjust the heat to your preference.
• Mushroom Egg Drop Soup: Toss in a handful of sliced mushrooms before pressure cooking for added texture and flavor. Shiitake mushrooms work particularly well.
• Corn Egg Drop Soup: Add canned or frozen corn kernels to the soup for a slightly sweet twist. Stir them in with the soy sauce and spices.
• Seafood Variation: Incorporate cooked shrimp or crab meat into the soup after pressure cooking for a hearty and luxurious take.
• Herbal Twist: Add a touch of fresh cilantro or parsley as a garnish for a unique flavor profile.
• Lower Sodium: Use low-sodium chicken stock and soy sauce to control the saltiness without sacrificing taste.
• Noodle Addition: Stir in cooked ramen noodles, rice noodles, or udon just before serving to make the soup heartier.

Storage and Reheating

• Storage: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. Avoid adding the green onion garnish until ready to serve, as it may lose its freshness.
• Freezing: This soup is best enjoyed fresh and is not ideal for freezing due to the texture of the egg ribbons, which can become grainy when thawed.
• Reheating: Reheat the soup on the stovetop over medium heat or in the Instant Pot on the “Saute” setting. Stir gently while warming to avoid breaking up the egg ribbons. For microwave reheating, use a microwave-safe bowl and heat in 30-second intervals, stirring between each interval.
• Freshen Up: Add a splash of chicken stock or water when reheating to restore its consistency, as the soup may thicken slightly in the fridge. Garnish with freshly chopped green onions before serving.

Frequently Asked Questions

Can I make this egg drop soup without an Instant Pot?

Yes, you can make this soup on the stovetop! Simply bring the chicken stock to a boil in a pot, add the soy sauce, garlic powder, and ginger, then follow the same steps for thickening and adding the eggs.

Why do I need to stir while adding the eggs?

Stirring in circles while pouring the eggs creates the signature silky ribbons in the soup. Without stirring, the eggs might clump together instead of forming delicate strands.

Can I use fresh ginger instead of ground ginger?

Absolutely! Grate about 1 teaspoon of fresh ginger and add it to the chicken stock before cooking. It will add a slightly stronger, fresher flavor to the soup.

What can I use instead of cornstarch to thicken the soup?

If you want a thickener other than cornstarch, try arrowroot powder or tapioca starch. Both work similarly and are great gluten-free alternatives.

Is this recipe keto-friendly?

Yes, as long as you omit the cornstarch and ensure your soy sauce is keto-compliant, this recipe is perfect for a low-carb or keto diet.

Can I add vegetables to this soup?

Yes! Vegetables like mushrooms, carrots, peas, or spinach can be added. Toss them into the soup before pressure cooking or sauté them in the Instant Pot using the “Saute” mode before starting the recipe.

How do I prevent the soup from becoming too salty?

Use low-sodium chicken stock and adjust the amount of soy sauce to your taste. Always taste the soup before serving and add salt sparingly if needed.

Can I double this recipe in the Instant Pot?

Yes, you can double the recipe as long as it doesn’t exceed the maximum fill line of your Instant Pot. The cooking time remains the same.