Go Back

Instant Pot Egg Drop Soup

5 from 1 vote
Cook Time 15 mins
Total Time 15 mins
Course Appetizer, Main Course
Cuisine Asian


  • Instant Pot


  • 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


  • 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.

Serve warm and enjoy!

    Keyword best instant pot egg drop soup recipe, chinese soup recipe, easy egg drop soup recipe, instant pot egg drop soup
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!