Instant Pot Egg Drop Soup

5 from 1 vote

This egg drop soup recipe is cooked in the Instant Pot using the available ingredients in my pantry. I don't have to run to the grocery on this quickly! The eggs, the bouillon, and all are available.

Prep Time5

Cook Time8

Servings: people

Calories: 62kcal

Author: Shobee

Equipment

1 Instant Pot Duo Crisp Plus Air Fryer 8 quart
ladle to swirl the broth
bowl

Ingredients

4 cups water
1 piece Chicken Bouillon
3 large eggs
2 tbsp Roasted Sesame Oil
onion powder, garlic powder, salt
1 tbsp cornstarch
1/4 cup water
2 stems green onion or more

Instructions

Set the inner pot into the Instant Pot base.
Pour the water and add the chicken bouillon. Crush the chicken bouillon with a wooden spoon.
Cover the Instant Pot with the pressure cooker lid and set the timer to five minutes. Quickly release the pressure when done.
Mix the cornstarch and water until there are no lumps, and set it aside until ready.
Cancel the pressure cooker setting and push the saute' button. Set the timer to thirty minutes. Season the broth with salt, onion, and garlic powder as needed.
Slowly pour the egg and very gently swirl the broth using a spoon to create egg ribbons.
Add the cornstarch slurry and gently stir to thicken the soup. Add the Roasted sesame oil and green onions.

Nutrition