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Instant Pot Egg Drop Soup
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5 from 1 vote

Instant Pot Egg Drop Soup

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 minutes
Cook Time8 minutes
Servings: 4 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.