A quick and delicious Instant Pot Egg Drop Soup with savory chicken broth, mushrooms, and silky egg ribbons. Perfect for a comforting meal!

Ingredients: 4 cups chicken broth. 1 tablespoon soy sauce. 1/2 teaspoon ginger, minced. 1/2 teaspoon garlic, minced. 1 cup mushrooms, sliced. 2 green onions, thinly sliced. 2 large eggs, beaten. 1 tablespoon cornstarch optional, for thickness. Salt and pepper to taste.

Instructions: In the Instant Pot, mix chicken broth, soy sauce, ginger, and garlic together. Set the Instant Pot to saut mode and add the mushrooms. Bring it down to a low heat and cook for 5 minutes. Add a little water to a small bowl and mix the cornstarch to make a slurry. If you want the soup to get thicker, stir it in. Add pepper and salt to taste. Leave the soup in saut mode for a little while to cool down. Slowly add the beaten eggs to the soup while stirring it gently. This will make ribbons of cooked egg. Add the green onions and serve hot. If you want, you can add more green onions as a garnish.

Prep Time: 10 minutes

Cook Time: 15 minutes