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.

Contents hide 1 Why You Need This Recipe 2 Key Ingredients 3 Recipe Steps 4 Recipe Tips & Substitutions 5 Recipe FAQs 6 More Soup Recipes You Might Like 7 Don’t Miss These Instant Pot Resources 8 Instant Pot Egg Drop Soup

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

What foods pair well with Instant Pot Egg Drop Soup?

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.

Can Instant Pot Egg Drop Soup be stored and eaten the next day?

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)

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★★★★★

5 from 2 reviews

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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

UnitsScale

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)

Cook ModePrevent your screen from going dark

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

Instant Pot

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