Making instant pot egg drop soup is super quick and easy! This is the BEST egg drop soup you'll ever taste and it'll become a new favorite Chinese soup to make at home.
With only a 1 minute cooking time under pressure, you won't believe how quick and simple the pressure cooker egg drop soup is.
If you love your pressure cooker like we do, be sure to check out our other popular instant pot soups like instant pot broccoli cheese soup, taco soup, and instant pot Cuban chicken stew.
You might also be interested in our stovetop low carb egg drop soup too! It's very similar but takes out all traces of gluten. If you've ever wondered is egg drop soup healthy, when you make it yourself at home, it definitely is!
Egg Drop Soup in Instant Pot
This authentic egg drop soup recipe is so tasty and easy, you might not ever order it from a restaurant again! Seriously! And with no recipe adaptions, it also works perfectly for many of today's dietary preferences and diets like low carb, keto, gluten-free, paleo, Whole 30, and vegetarian.
This low carb egg drop soup version is so simple and savory, making a yummy first course or accompaniment to other Asian dishes you're making with dinner. To make the soup recipe the main course you can make it even heartier by adding cooked chicken, tofu, corn, or noodles.
Why You'll Love This Recipe!
- The instant pot egg drop soup cooks in less than 15 minutes
- It's the best most flavorful egg drop soup you'll ever have
- The soup works for most health/diets including paleo, low carb, gluten-free, and dairy-free
- It's easy to double if you want to eat it for a few days
Pressure Cooker Egg Drop Soup
- 32 oz chicken broth (4 cups)
- 2 eggs
- 1 tablespoon soy sauce
- 3 teaspoon grated fresh ginger
- ½ teaspoon Sesame oil
- ½ teaspoon garlic salt
- 1-2 green onions
- salt and pepper to taste
- optional- red pepper flakes, sriracha sauce
- optional thickener-corn starch
Instead of grating our own ginger, we love to buy frozen grated ginger cubes to pop into recipes. It saves so much time and keeps for quite a while in the freezer!
To make the soup gluten-free replace the soy sauce with coconut aminos or wheat-free tamari. If you're looking for an instant pot egg drop soup keto version, replace the soy sauce with the coconut aminos or tamari, AND do not add the corn starch to thicken the soup. We don't thicken the soup, but many restaurants do.
To make this a vegetarian recipe, simply replace the chicken broth for your favorite vegetable stock.
How to Make Egg Drop Soup (Instant Pot)
Add the chicken stock, soy sauce, grated ginger, sesame oil, and garlic salt to your pressure cooker.
NOTE: Do NOT leave out the sesame oil in this recipe! It's a critical ingredient and a tiny bit goes a long way.
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.”
MAKING EGG RIBBONS TIP: Quickly stirring in the egg makes large ribbons, if you add the egg slowly it'll make small little egg bits instead of pretty ribbons. The soup will taste amazing either way, but how quickly you drizzle your eggs in determines the end result of how they'll appear in the bowl. That being said, don't just dump the egg in or you won't have ribbons at all haha!
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.
Add a little spice- add a sprinkle of red pepper flakes or sriracha sauce.
To thicken the egg drop soup- If you want to make a thicker egg drop soup, you'll want to thicken it after the instant pot soup is done cooking but BEFORE you add the eggs. Simply scoop out ¼ cup-½ cup of the warm broth, add up to 2 tablespoon of corn starch, and whisk it until smooth to keep the corn starch from clumping. Once you have no lumps remaining, whisk the corn starch/warm broth slowly into the pressure cooker. Continue with the recipe by whisking in the eggs next.
Tasty additions- Corn egg drop soup is a common variation some people love. Just add defrosted and drained corn to taste when you put the broth and seasoning into the pot. It could take the instant pot a little longer to come to pressure.
Other Soup Recipes You'll Love
- chicken zoodle soup
- crockpot taco soup recipe
- broccoli cheese soup
- stuffed pepper soup recipe
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Instant Pot Egg Drop Soup
Yield: 4 cups
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Making your own instant pot egg drop soup at home is super easy and simple! In under 15 minutes, you can have an authentic bowl of egg drop soup that'll be the best you've ever tasted.
Ingredients
- 32 oz chicken broth (4 cups)
- 2 eggs
- 1 tablespoon soy sauce
- 3 teaspoon grated fresh ginger
- ½ teaspoon Sesame oil
- ½ teaspoon garlic salt
- 1-2 green onions
- salt and pepper to taste
- optional- red pepper flakes, sriracha sauce
Instructions
- 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.
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Nutrition Information
Yield 4Serving Size 1 cup
Amount Per ServingCalories 52Total Fat 4gSaturated Fat 1gTrans Fat 0gCholesterol 92mgSodium 760mgCarbohydrates 0.6gNet Carbohydrates 0gSugar Alcohols 0gProtein 4g
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