Instant Pot Egg Drop Soup
Servings: 4
Calories:
Equipment
- Instant Pot
Ingredients
- 8 eggs
- 8 cups chicken broth low-sodium
- 1 tsp white pepper
- 2 tsp salt adjust to your liking
- 2 tsp sesame oil
- 1 cup water
- 2 tbsp cornstarch
Instructions
- Set saute to high and cook for 15 minutes.
- Pour chicken broth in the instant pot.
- Add salt, pepper and sesame oil; stir.
- In a small bowl: combine water and cornstarch. Mix until the cornstarch is dissolved. Then pour the mixture in the IP and stir.
- Let simmer for approximately 8-12 minutes.
- Meanwhile, lightly beat the eggs in a sepeate medium sized bowl.
- Slowly add the lightly beaten eggs as you gently stir the soup in a circle. (See video for reference)
- Press the cancel button. Then set to warm by pressing the warm button.
- Place the lid on the IP until ready to eat.