Instant Pot Egg Drop Soup

Instant pot egg drop soup in a simple dinner that's made with chicken broth, ginger paste, spices, and eggs. A family favorite!

5 from 1 vote

Prep Time 5

Cook Time 15

Total Time 20

Servings 4

Mix the broth and spices then pressure cook. Add the chicken broth, soy sauce or tamari, ginger paste, olive oil, garlic powder, salt, and red pepper flakes to the instant pot. Mix well. Cover and turn the valve to seal. Set the instant pot to high pressure for one minute.
Prep the eggs. Whisk the eggs in a small bowl. Set aside.
Release the pressure. Once your instant pot is done, do a quick release by bringing the ceiling valve toward you to release pressure.
Add the eggs. While slowly stirring your broth mixture in a circular motion, gradually pour in the whisked eggs. This will create the ribbon effect in the egg drop soup.
Serve. Serve hot topped with green onions.

Make sure to use high-quality chicken broth with lots of flavor, as it is the anchor of this recipe. Don't skimp here!

Whisk the eggs well before adding them to the broth, otherwise, you end up with clumps of egg yolk instead of ribbons.

Add the eggs slowly in a steady stream while stirring the soup to create those pretty egg ribbons.

Adjust the seasoning to your liking. You can change up this recipe easily by adding more or less of any of the seasonings in the recipe.

For a thicker soup, add a slurry of cornstarch and broth before adding the eggs. Pour it in slowly and whisk quickly as you pour. Don't pour it all at once! Make sure your soup is very hot when you add it in, or it will clump.