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Two bowls of Instant Pot Greek lemon chicken soup (avgolemono) with rice, shredded chicken, fresh dill, and lemon slices

Instant Pot Greek Lemon Chicken Soup (Avgolemono)

5 from 6 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 8 minutes
10 minutes
Total Time: 28 minutes
Servings: 6 Servings

Description

A cozy Instant Pot Greek Lemon Chicken Soup — authentic avgolemono with tender chicken, rice, and a silky, dairy-free lemon-egg broth. Ready in about 35 minutes.

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

Serving: 1ServingCalories: 190kcalCarbohydrates: 17gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 89mgSodium: 1049mgPotassium: 297mgFiber: 1gSugar: 2gVitamin A: 169IUVitamin C: 11mgCalcium: 38mgIron: 1mg