Instant Pot Egg Drop Soup
This Instant Pot egg drop soup recipe is amazing! So quick and easy to make in the Instant Pot and tastes exactly like the egg drop soup from Chinese takeout!
Servings: 4
Calories: 131kcal
Equipment
- Small bowl
- Ladle
Ingredients
- 4 cups chicken stock
- 2 eggs
- 1 tbsp cornstarch
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 2 tsp soy sauce
- 2 stalks green onion chopped
Instructions
- Reserve 1/2 cup of chicken stock in a cup. Add the remaining chicken stock to the Instant Pot.
- Add soy sauce, garlic powder and ground ginger to the chicken stock in the Instant Pot. Close the Instant Pot lid and set the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 1 minute on High pressure.
- When the Instant Pot is done cooking, quick release (QR) the steam.
- After the steam has been released, open the lid of the Instant Pot and press the Cancel button.
- Press the Saute button on the Instant Pot.
- Add the cornstarch to the reserved 1/2 cup of chicken stock and whisk with a fork until combined. Add the cornstarch mixture to the Instant Pot and stir until fully incorporated.
- Crack the eggs into a bowl and whisk with a fork.
- When the chicken stock in the Instant Pot comes to a boil, use a whisk to stir it in circles. While stiring, very slowly add the eggs (continue stirring as the eggs are added).
- Cook the egg drop soup for another minute, then laddle into bowls, sprinkle with chopped green onion and serve.
Notes
For a keto version of egg drop soup, simply omit the cornstarch.
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Nutrition
Calories: 131kcal | Carbohydrates: 11g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 89mg | Sodium: 543mg | Potassium: 299mg | Fiber: 1g | Sugar: 4g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg