Source: Whole Lotta Yum | Makes: 4 cups | Time: 15 min
Changes: replaced chicken broth with veggie broth; replaced soy sauce with coconut aminos
4 cups veggie broth
1 tbsp coconut aminos
3 tsp grated fresh ginger
1/2 tsp sesame oil
1/2 tsp garlic salt
1-22 green onions
S&P, to taste
Red pepper flakes or sriracha sauce for heat
Add the broth, aminos, grated ginger, sesame oil, and garlic salt to your pressure cooker.
Heat on Manual (or Pressure Cook depending on your model) High for 1 minute.
It'll probably take most pressure cookers 10-12 minutes to come to pressure.
In the meantime, whisk the eggs in a small bowl.
Once the instant pot is done cooking, do a quick release to fully release the pressure in the pot.
While constantly stirring the broth mixture, slowly stir in the eggs in one direction to create the egg “ribbons.”
Add the sliced green onion to the pot, season with salt and pepper if desired. Divide the soup between 2-4 soup bowls.
Spice it up with sriracha or red pepper flakes if you'd like.