Instant Pot Chicken Corn Eggdrop Soup
  1. Heat neutral oil in Instant Pot

  2. Add diced onion and ginger garlic paste, sauté briefly

  3. Add chicken breast or tenderloins

  4. Add garlic powder, onion powder, black pepper, white pepper, ginger powder, and salt

  5. Pour in chicken stock or broth

  6. Cook on HIGH pressure for 10 minutes

  7. Manually release pressure

  8. Shred or cut chicken into bite-sized pieces

  9. Add sesame oil, soy sauce, sweet creamed corn, and frozen corn

  10. Stir in corn starch slurry to thicken soup

  11. Slowly drizzle whisked eggs into soup while stirring to create egg ribbons

  12. Garnish with chopped scallions and cilantro

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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