I’m kind of a soup snob when it comes to egg drop soup and very picky. I’m not sure why it’s a simple soup that doesn’t vary too much from each recipe, but to me I can tell if I love it or hate it. Luckily for you I have a recipe I loved. Making it in the Instant Pot is easy and it’s a one pot dish kind of night!
Instant Pot Egg Drop Soup
(Adapted from Whole Lotta Yum)
32 oz chicken broth (4 cups)
1 tbsp soy sauce
3 tsp grated fresh ginger
1/2 tsp Sesame oil
1/2 tsp garlic salt
1-2 green onions
salt and pepper to taste
optional- red pepper flakes, sriracha sauce
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, slowly stir in the eggs in one direction to create the egg “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.