Egg Drop Soup in the Instant Pot

This soup is a favorite of Miss Emily and since our local Chinese Food place is closed we decided to give it a try at home.  We're hoping they'll be back up and running once they feel safe again.  They made the decision to close while the Stay at Home orders were in place.

I'm happy to report that this got a thumbs up from Emily.  My egg ribbons are no where near as nice as what you get at the restaurants... but it tastes great. 

Let's Get Crafty!
All into the Instant Pot and whisk together:
2 cans low sodium chicken stock
1 teaspoon ground ginger
1/2 teaspoon sesame oil
1/2 teaspoon garlic powder

Cook on the manual setting for 1 minute
(The process usually takes 10 minutes total by time the IP pressurizes)

Once the minute is up - do a quick release for the pressure

Slowly stir into the chicken stock:
2 eggs, whisked together

Add your favorite add-ins:
Mine are green onions, soy sauce and crunchy noodles

This would be amazing with fresh ginger and I need to up my game on swirling the scrambled egg into the soup.  :D

Thank you for stopping by!  I hope you're all staying healthy and safe.