Soups & Stewscleaneatingkitchen5.0
Instant Pot Egg Drop Soup
This delicious Asian-inspired soup is made easily in the pressure cooker. Instant Pot Egg Drop Soup is a warming recipe that is so flavorful. Skip the restaurant version and make it at home instead!
👥 3 Servings⏱️ Prep & Cook: 36 min⏳ Prep: 10 min🔥 Cook: 16 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Press the sauté button on a 6-quart Instant Pot. Add the butter (or ghee) and the sesame oil. Let the oil heat up for a few minutes and then add the mushrooms, carrots, garlic, and ground ginger. Stir to combine.
sesame oil1 teaspooncarrots, sliced2
2
Let the vegetables cook for ⏱️ 2-3 minutes, then cancel the sauté function.
3
Add the chicken broth and stir with the other ingredients.
4
Lock on the lid and set the cooking time to ⏱️ 3 minutes. When the cook time is up, carefully use the quick release and remove the lid.
5
Press the sauté button again on the Instant Pot. Slowly pour in the eggs and stir until they are cooked through and the soup is simmering.
large eggs, whisked together in a bowl3
6
Serve the soup hot, with sliced green onions on top.
Nutrition Facts
calories
237 calories
fat Content
18 g
serving Size
1/3 of recipe
fiber Content
1.6 g
sugar Content
3.6 g
sodium Content
842.3 mg
protein Content
12.1 g
trans Fat Content
0 g
cholesterol Content
216.5 mg
carbohydrate Content
7.5 g
saturated Fat Content
9 g
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