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a bowl of instant pot egg drop soup.

Instant Pot Egg Drop Soup

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5 from 2 reviews

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


Units Scale
  • 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)


  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.
  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.
  6. Serve the soup hot, with sliced green onions on top.


  1. Store any leftovers in a tightly-sealed airtight container for up to 4 days.
  2. For a vegetarian version of this soup, use vegetable broth in place of the chicken broth.


  • Serving Size: 1/3 of recipe
  • 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