Cozy up to a bowl of Instant Pot Greek Lemon Chicken Soup — the silky, dairy-free avgolemono that tastes straight out of your favorite Greek restaurant, made in just 35 minutes. Tender chicken, fluffy rice, and a bright lemon-egg broth come together in one pot for the kind of comfort that warms you from the first spoonful.
This Instant Pot Greek Lemon Chicken Soup — known in Greece as avgolemono — is everything you want in a cozy bowl: tender shredded chicken, fluffy rice, and a velvety, bright lemon-and-egg broth. It tastes just like the version you’d order at a Greek restaurant, but it comes together in about 35 minutes in your pressure cooker.
My family fell in love with avgolemono at a little Greek spot near us, and this is the recipe I reverse-engineered so we could make it any chilly night we want. The secret is the avgolemono itself — a silky sauce made by whisking eggs with fresh lemon juice, then slowly tempering in hot broth so it thickens the soup without scrambling.
If you love a good pressure-cooker soup, you’ll also want to try my Instant Pot Chicken Pot Pie Soup, Instant Pot French Onion Soup, Instant Pot Cream of Butternut Squash Soup, and Instant Pot Homemade Tomato Soup.
What Is Avgolemono Soup?
Avgolemono (ahv-yoh-LEH-moh-noh) means “egg-lemon” in Greek. It refers both to the sauce — eggs whisked with lemon juice and tempered with hot broth — and to the classic soup built on it. The egg-lemon mixture gives the broth a creamy body and a fresh, tangy finish without any cream. Traditional versions almost always include rice or orzo, which is why this recipe does too.
Why You’ll Love This Recipe
- Fast. Hands-on time is minimal and the Instant Pot does the rest — about 35 minutes start to finish.
- One pot. Sauté, pressure cook, and finish the sauce all in the same insert.
- Naturally creamy, no dairy needed. The egg-lemon tempering creates that signature silky texture.
- Flexible. Easy to make gluten-free, lower-carb, or vegetarian (see Variations).
Ingredients
- Olive oil: for sautéing; use a high-heat oil to prevent smoking.
- Boneless, skinless chicken: breasts or thighs both work. Leftover rotisserie chicken works too (skip the browning step and shred it in at the end).
- Onion: white or sweet, finely diced.
- Celery: finely diced.
- Garlic: minced, for aromatic depth.
- Chicken broth or stock: low-sodium or homemade gives you the most control over salt.
- Long-grain white rice: about ½ cup uncooked, or substitute orzo. (See Variations to leave it out.)
- Eggs: large, at room temperature, for the avgolemono sauce.
- Fresh lemon juice: freshly squeezed only; bottled juice tastes flat.
- Seasonings: salt, black pepper, and a bay leaf or two.
- To garnish: fresh dill or parsley, lemon zest, and optional feta.
How to Make Instant Pot Greek Lemon Chicken Soup
Step 1 — Brown the chicken. Set the Instant Pot to Sauté and add 1 tablespoon olive oil. Once hot (about 30 seconds), add the chicken and cook, stirring, until lightly browned on all sides. Remove and set aside.
Step 2 — Sauté the aromatics. Add the remaining tablespoon of olive oil, then the onion and celery. Sauté 3–4 minutes until softened, add the garlic, and cook 30 seconds more until fragrant.
Step 3 — Pressure cook. Return the chicken to the pot. Add the broth, rice, salt, pepper, and bay leaves. Lock the lid, set the valve to Sealing, and cook on Manual/High Pressure for 8 minutes (this cooks the rice through). Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Using rotisserie or pre-cooked chicken? Skip Step 1. Pressure cook the broth and rice as in Step 3, then stir the shredded cooked chicken in at the end.
Step 4 — Make the avgolemono. Remove the bay leaves. In a bowl, whisk the eggs with the fresh lemon juice until smooth. Whisking constantly, slowly ladle in about 1 cup of the hot broth, a little at a time — this tempers the eggs so they don’t scramble.
Recipe Tips
- Use fresh lemons. Freshly squeezed juice is non-negotiable for that bright, authentic flavor.
- Temper slowly. Add the hot broth to the eggs gradually while whisking — rushing this is the #1 cause of scrambled eggs.
- Don’t boil after adding the egg sauce. Gentle heat only, or the broth will break.
- Add greens. A handful of spinach or kale stirred in at the end adds color and nutrients.
- Adjust consistency. Too thick? Thin with a splash of warm broth or water.
Variations
- Gluten-free: White rice is naturally gluten-free — just confirm your broth is too. Or use arborio rice for a creamier texture.
- Lower-carb / Whole30-friendly: Omit the rice, or swap in cauliflower rice stirred in at the end.
- Orzo version: Replace the rice with ½ cup orzo for the most restaurant-style texture (note: orzo contains gluten).
- Vegetarian avgolemono: Skip the chicken, use vegetable broth, and bulk up the vegetables. Keep the eggs for the classic silky body.
- Egg-yolk only: For an extra-silky, richer broth, use 3 egg yolks instead of 2 whole eggs.
Serving Suggestions
- Crusty bread or warm pita — perfect for dipping into the broth. Try a loaf of Air Fryer Sourdough Bread or Instant Pot Focaccia Bread.
- A fresh Mediterranean side — round out the meal with 10-Minute Mediterranean Bread Dipping Oil and crusty bread for an easy Greek-style starter.
- Grilled or roasted vegetables like zucchini and bell peppers — my Air Fryer Roasted Vegetables or Air Fryer Garlic Zucchini pair beautifully.
- Garlic bread to soak up every last spoonful — this Easy Garlic Bread Spread does the trick.
Storage & Reheating
- Freezing: Egg-lemon (avgolemono) soups don’t freeze well — the broth can separate and the rice turns mushy. For best results, freeze the chicken-and-broth base before adding the egg-lemon sauce, then thaw, reheat, and whisk in fresh tempered egg-lemon when serving.
- Refrigerate: Store cooled soup in an airtight container for up to 3 days.
- Reheat gently: Warm over low heat or in short microwave bursts. Avoid boiling so the egg-lemon broth stays smooth.
Frequently Asked Questions
What is avgolemono soup? Avgolemono is a classic Greek soup thickened with a sauce of eggs whisked with lemon juice and tempered with hot broth. It’s creamy and tangy with no dairy at all.
Why did my eggs scramble? The broth was too hot or added too fast. Always whisk constantly and add the hot broth to the eggs gradually, and never boil the soup once the egg-lemon mixture is in.
Can I make it without rice? Yes. Leave the rice out for a lighter, low-carb soup, or stir in cauliflower rice at the end. The chicken and lemon-egg broth carry plenty of flavor on their own.
Can I use rotisserie chicken? Absolutely. Skip the browning step, pressure cook the broth and rice, then stir in shredded cooked chicken at the end.
Can I freeze Greek lemon chicken soup? It’s best fresh. Freeze the broth-and-chicken base without the egg-lemon sauce, then add freshly tempered egg-lemon when reheating.
Instant Pot Greek Lemon Chicken Soup (Avgolemono)
Description
Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, (or 4 thighs), diced
- ½ cup onion, diced
- 2 stalks celery, diced
- 2 tablespoons garlic, minced
- 4 cups chicken broth, or stock
- ½ cup long-grain white rice, or orzo
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves
- 2 large eggs, room temperature
- ½ cup fresh lemon juice, about 2–3 lemons
- Fresh dill or parsley, lemon zest, and feta, to garnish
Instructions
- Set the Instant Pot to Sauté and heat 1 tablespoon olive oil. Brown the diced chicken on all sides, then remove and set aside.
- Add the remaining 1 tablespoon olive oil, then the onion and celery. Sauté 3–4 minutes until soft. Add the garlic and cook 30 seconds more.
- Return the chicken to the pot. Add the broth, rice, salt, pepper, and bay leaves. Lock the lid, set the valve to Sealing, and cook on Manual/High Pressure for 8 minutes. Allow a 10-minute natural release, then quick-release the rest.
- Remove the bay leaves. In a bowl, whisk the eggs with the lemon juice. Whisking constantly, slowly ladle in about 1 cup of hot broth to temper the eggs.
- Stir the tempered egg-lemon mixture back into the pot (heat OFF or Keep Warm — do not boil). Shred or stir in the chicken, taste for salt and lemon, and serve topped with fresh herbs, lemon zest, and feta.
Equipment
- Instant Pot, Ninja Foodi, or Pressure Cooker
- Wooden Spoon
Notes
- Use freshly squeezed lemon juice and room-temperature eggs for the smoothest avgolemono.
- For rotisserie chicken, skip step 1 and stir shredded chicken in at the end.
- Do not boil after adding the egg-lemon sauce or the broth may curdle.
- Make it lower-carb by omitting the rice or using cauliflower rice.
Nutrition
Share this recipe
We can’t wait to see what you’ve made! Mention @forktospoon or tag #forktospoon!
Clancy
Before I make this, Laurie, you write that rice can be added and to make it keto use egg yours. I can’t find where to use both of this options. My fave Greek restaurant uses rice and egg yolks. Your recipes are the only ones I cook with so I’d appreciate your suggestions. Thank you.
Laurie
If I make it with rice, I usually add the ice to the soup, right before serving, For egg yolks, add them to a small bowl, then slowly add about 1 teaspoon of broth, then another one, you can’t add it all at once, otherwise, the eggs will curdle, so you need to temper them. Then add the eggs to the soup! Easy peasy, and tastes really good!
Clancy
Excellent soup as is, but better, imo, by adding rice and egg yolks. I followed your instructions and it came out just like my local Greek restaurant’s Avgolemono soup. Thank you, Laurie, for your advice and fast response.