Egg Drop Soup
By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers
instant pot recipes, instant pot, instant pot soup recipes, egg soup
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Probably the best-known soup in most Chinese restaurants, Egg Drop Soup is a popular starter to a larger meal, but it also makes a lovely entrée on its own. You can serve this soup topped with crisp wonton strips if you like, but a simple topping of green onion and sesame oil helps preserve the delicate flavor of the egg and chicken.
instant pot recipes, instant pot, instant pot soup recipes, egg soup
Votes: 1
Rating: 4
Rate this recipe!
Prep Time 30 minutes
Cook Time 20 minutes
Servings
8 servings
Ingredients
  • 4 oz boneless, skinless chicken breast finely minced
  • 1 tbsp cornstarch plus 1/4 cup cornstarch, divided
  • 1 tbsp soy sauce
  • 1/4 tsp ground white pepper
  • 5 cups chicken broth
  • 1 tsp minced Garlic
  • 1 tsp minced fresh ginger
  • 1/3 cup Water
  • 1/2 cup frozen corn
  • 4 large eggs beaten
  • 2 scallions thinly sliced
  • 2 tsp toasted sesame oil
Prep Time 30 minutes
Cook Time 20 minutes
Servings
8 servings
Ingredients
  • 4 oz boneless, skinless chicken breast finely minced
  • 1 tbsp cornstarch plus 1/4 cup cornstarch, divided
  • 1 tbsp soy sauce
  • 1/4 tsp ground white pepper
  • 5 cups chicken broth
  • 1 tsp minced Garlic
  • 1 tsp minced fresh ginger
  • 1/3 cup Water
  • 1/2 cup frozen corn
  • 4 large eggs beaten
  • 2 scallions thinly sliced
  • 2 tsp toasted sesame oil
instant pot recipes, instant pot, instant pot soup recipes, egg soup
Votes: 1
Rating: 4
Rate this recipe!
Instructions
  1. In a large bowl combine chicken, 1 tablespoon cornstarch, soy sauce, and white pepper. Mix well, then let stand for 30 minutes.
  2. Add chicken and marinade, broth, garlic, and ginger to pot and stir well. Close lid, set steam release to Sealing, press the Manual button, and set time to 5 minutes.
  3. When the timer beeps, quick-release the pressure and open lid. In a small bowl combine water and remaining 1/4 cup cornstarch. Mix until smooth, then stir into pot and add corn. Press the Cancel button, then press the Sauté button and cook, stirring constantly, until soup starts to thicken, about 1 minute.
  4. Press the Cancel button, then slowly drizzle eggs into soup while stirring constantly to form ribbons. Serve hot, topped with scallions and a drizzle of sesame oil.
Recipe Notes

PER SERVING
CALORIES: 94
FAT: 3g
PROTEIN: 8g
SODIUM: 157mgFIBER: 0g
CARBOHYDRATES: 7g
SUGAR: 0g

*Manual and Pressure Cooker buttons are interchangeable

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