Instant Pot Greek Lemon Chicken Soup

Start by placing one tablespoon of olive oil into your Instant Pot.
Then press the saute button, and let the oil heat up for about 30 seconds.
Dice your 2 chicken breasts (boneless breast of)–diced into bite-size pieces.
Then add them to the Instant Pot, being careful to keep on moving the chicken bites to not stick to the pan.
Once the chicken is browned, remove and place aside (you will be adding it back later)
Then add your other tablespoon of olive oil into the Instant Pot, and place the diced 2 stalks celery and diced 1/2 cup onions into the Instant Pot. Saute until they are tender, about 3 to 4 minutes, then add the minced 2 tablespoons minced garlic into the Instant Pot, and saute for about 30 seconds.
Return the chicken to the Instant Pot, along with the 1/2 cup lemon juice, 4 cups chicken broth, 1 teaspoon salt 1/2 teaspoon black pepper, and 2 bay leaves
Place your lid on your Instant Pot, making sure that the vent is in the sealed position, and set your manual high pressure for 20 minutes.
Let the Instant Pot naturally release.
When the pressure is completely down, you can easily remove your lid, remove your lid, and mix the soup.
In a small bowl, beat the egg. This is important because if you mix the egg directly into the Instant Pot (hot liquid), you will end up with a scrambled egg.
You will slowly add one cup of broth into 1 large egg, but slowly and stir after about 1/4 cup. Once it’s fully mixed with 1 cup of broth, slowly add it into the soup.
Mix well.
Ladle into bowls, and top with some diced parsley and lemon zest.

Instant Pot Greek Lemon Chicken Soup

Description

Ingredients

Instructions

Equipment

Nutrition