Rice pudding has been one of my favorite desserts since childhood and is a firm favorite with everyone from young kids to grandparents
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Soup
Cuisine: American
Calories: 94kcal
Author: Elisha Baba
Ingredients
32ozchicken broth
2eggs
1soy sauce
3ginger paste
1/2 olive oil
1/2garlic powder
1/2salt
4green onions (more or less if desired), sliced thinly
1/2red pepper flakes
Instructions
Add to your instant pot chicken broth, soy sauce, ginger paste, olive oil, garlic powder, and salt. Mix well.
Add your instant pot on and twist until sealed. Close the sealing valve.
Set your instant pot to high pressure for one minute.
Once your instant pot is done, do a quick release by bringing the ceiling valve toward you to release pressure.
Whisk together your two eggs in a small bowl.
While slowly stirring your broth mixture in a circular motion, slowly pour in your whisk eggs. This will create the ribbon affect for your eggs in the egg drop soup.
Stir in your green onions.
Serve warm with a side of your favorite dish, or as is! Enjoy!