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!
Who doesn’t love cooking with an Instant Pot? Not only is this recipe quick and simple, but it will also produce a delicious meal that has you begging for seconds.
Jump into this recipe for a quality meal that is sure to please the entire family.
Why You Need This Recipe
- This recipe provides a quick and easy lunch or dinner. It’s just like the version you get at Chinese restaurants that includes beaten eggs cooked in a circular motion into a delicious soup.
- Instant Pot Egg Drop Soup can easily be altered into a vegetarian dish to suit a variety of diets.
- Perfect for when you are feeling under the weather or on a dreary day, this soup will brighten any spirit with its comforting warmth and flavor.
Key Ingredients
Button mushrooms are low in calories and sugar, but pack a punch in protein.
Carrots add a slightly sweet flavor with loads of nutrition.
Eggs add a heartiness to this soup that will turn the comfort level up a notch. The raw eggs cooked into this Chinese soup also add nutrition including protein.
Soy sauce, tamari, or coconut aminos add that umami flavor that is so important in this egg flower soup recipe.
Fresh ginger or ground ginger and garlic or garlic powder add more authentic flavor.
Chicken broth, chicken stock, or vegetable broth makes the base of this hot soup. Use veggie broth to make this a vegetarian recipe.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Sauté the mushrooms, carrots, garlic, and ground ginger in the instant pot for 2-3 minutes with the butter (or ghee) and sesame oil.
Step Two
Stir in the chicken broth mixture. Lock the lid and cook for 3 minutes.
Use the quick release and carefully remove the Instant Pot lid.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Press the sauté button on the instant pot and pour in the egg mixture from a small bowl.
Stir until the eggs have cooked thoroughly in the hot broth into beautiful egg ribbons.
Step Four
Garnish with fresh green onions and serve hot. Feel free to garnish with black pepper or white pepper. Enjoy!
I hope you agree that this low carb Chinese soup is a winner. Try it the next time you are craving Chinese food and want a simple soup that is almost exactly like the traditional egg drop soup.
It’s amazing that you can have such a great recipe using simple ingredients.
Recipe Tips & Substitutions
- Store any leftovers in a tightly-sealed airtight container for up to 4 days.
- For a vegetarian version of this soup, use vegetable broth in place of chicken broth.
- For a thicker soup, you can always add a cornstarch slurry, but I don’t think this recipe needs it. The whisked eggs add some thickness without corn starch.
Recipe FAQs
Instant Pot Egg Drop Soup is hearty enough to be eaten alone; however, some of my favorite dishes to pair with this soup are my Instant Pot Steamed Broccoli and Air Fryer Teriyaki Chicken Breasts.
Instant Pot Egg Drop Soup is best enjoyed immediately; however, if stored safely in the refrigerator, it can be eaten the next day. Be aware, the texture of the eggs will alter slightly due to the nature of how they are cooked in the soup.
More Soup Recipes You Might Like
- Instant Pot Chicken Rice Soup
- Instant Pot Thai Curry Chicken Soup
- Instant Pot Chicken Soup with Potatoes
- Instant Pot Cauliflower Soup (Dairy-Free)
Don’t Miss These Instant Pot Resources!
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!
- Total Time: 36 minutes
- Yield: 3 Servings 1x
Ingredients
- 3 tablespoons butter or ghee
- 1 teaspoon sesame oil
- 1 cup sliced button mushrooms (about 8 ounces)
- 2 carrots, sliced
- 2 garlic cloves, minced
- 1/4 teaspoon ground ginger (you can also use 1 teaspoon of grated fresh ginger, if you prefer)
- 4 cups reduced-sodium chicken broth (use vegetable broth to make this recipe vegetarian)
- 1 tablespoon reduced-sodium soy sauce, tamari, or coconut aminos
- 3 large eggs, whisked together in a bowl
- 3 green onions, thinly sliced (for serving)
Instructions
- 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.
- Let the vegetables cook for 2-3 minutes, then cancel the sauté function.
- Add the chicken broth and stir with the other ingredients.
- 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.
- 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.
- Serve the soup hot, with sliced green onions on top.
Equipment
Buy Now → Notes
- Store any leftovers in a tightly-sealed airtight container for up to 4 days.
- For a vegetarian version of this soup, use vegetable broth in place of the chicken broth.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Asian-inspired
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 237
- Sugar: 3.6 g
- Sodium: 842.3 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Carbohydrates: 7.5 g
- Fiber: 1.6 g
- Protein: 12.1 g
- Cholesterol: 216.5 mg
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I’m always looking for recipes for my vegetarian daughter. This looks delicious, healthy and easy. Thanks❤️
Great, I hope she loves it! 🙂
I’m addicted to this soup…it’s soooo good!!!