Egg Drop Soup
Servings Prep Time
8servings 30minutes
Cook Time
Servings Prep Time
8servings 30minutes
Cook Time
  • 4oz Boneless, Skinless Chicken Breastfinely minced
  • 1tbsp CornStarchplus 1/4 cup cornstarch, divided
  • 1tbsp Soy Sauce
  • 1/4tsp Ground White Pepper
  • 5cups Chicken Broth
  • 1tsp garlicminced
  • 1tsp fresh gingerminced
  • 1/3cup Water
  • 1/2cup Frozen Corn
  • 3large Eggsbeaten
  • 2 scallionsthinly sliced
  • 2tsp Toasted Sesame Oil
  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