Egg Drop Soup

By: I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Egg Drop Soup
cuisine icon Cuisine
Chinese, Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["PER SERVING
CALORIES: 94
FAT: 3g
PROTEIN: 8g
SODIUM: 157mgFIBER: 0g
CARBOHYDRATES: 7g
SUGAR: 0g","*Manual and Pressure Cooker buttons are interchangeable"]
cuisine icon Keywords
30-60 min, 8 servings, boneless, chicken broth, chinese, contributed, cook 20 min, cornstarch, frozen corn, ground white pepper, instant pot recipe, instant pot recipes, instant pot soup, instant pot soup recipe, large eggs, medium, minced fresh ginger, minced garlic, modern, prep 30 min, pressure cook, pressure cooker recipes, sauté, scallions, skinless chicken breast, soup, soy sauce, toasted sesame oil, water

prep icon Prep Time
30 min
cook icon Cook Time
20 min

serving icon Servings
8 servings
Ingredients
  • 4 oz boneless, skinless chicken breast
  • 1 tbsp cornstarch
  • 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
  • 2 scallions
  • 2 tsp toasted sesame oil
Instructions
  • In a large bowl combine chicken, 1 tablespoon cornstarch, soy sauce, and white pepper. Mix well, then let stand for 30 minutes.
  • 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.
  • 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.
  • 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.
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