Instant Pot Avgolemono Soup
This Instant Pot Avgolemono Soup recipe combines tender chicken, creamy rice, and a tangy lemon-egg broth for a comforting and flavorful Greek-inspired soup. With the convenience of the pressure cooker, you can enjoy this traditional soup in a fraction of the time as you would making it on the stovetop.
Do you feel the chill in the air? Fall is here and this soup is practically perfect when accompanied by a cozy fire and a warm blanket.
Instant Pot Avgolemono Soup will be one of your go-to recipes that add that extra touch of class to your ordinary soup lineup. Impress your friends and your tastebuds with this savory recipe that is inspired by traditional Greek chicken soup.
Instant Pot Avgolemono Soup Benefits
- Since this soup is packed with protein, you can be confident that you will leave the table satiated and satisfied. With the rice, it’s actually a great one-pot balanced meal.
- Using the Instant Pot is a complete game-changer for this classic recipe. Cutting cooking time significantly, this recipe will go come together in under 40 minutes.
- This dish is a great option for when you are looking to store leftovers. After allowing the soup to cool to room temperature, store it in the freezer and reheat a batch when the craving hits!
Ingredients
- Boneless, skinless chicken breasts are lean and high in protein. You can also use chicken thighs if you prefer.
- Broth and water make the base of this Greek lemon soup. You can also use chicken stock or bone broth.
- Arborio rice is starchier than white rice, which allows for a creamier texture once it is cooked. You can use any type of long-grain rice, but I like arborio the best (see the best substitutes for arborio rice).
- Eggs, fresh lemon juice & reduced-sodium chicken broth marry together in harmony to make the richest, silky base for this delectable soup. You’ll use whole eggs for this recipe including the egg whites and egg yolk.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Add the water and broth to your Instant Pot electric pressure cooker.
Rinse the rice & drain well. Pour the rinsed rice into the liquid and place the chicken on top in a single layer.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Seal the valve and cook on high pressure for 8 minutes.
Allow the pressure to release naturally after cooking.
Remove the chicken and set aside.
Step Three
Whisk together the eggs and lemon juice in a small bowl.
Slowly add one cup of broth to the egg mixture to temper the eggs, whisking continuously.
Pour the tempered egg mixture into the Instant Pot to slightly thicken the broth.
Step Four
Shred the chicken breast meat and return it to the broth. Season with salt and pepper to taste.
Sauté the soup for 2-3 minutes, stirring occasionally.
Use a ladle to transfer the soup to bowls. Garnish with fresh dill or parsley and enjoy warm! This soup is also great served with a little lemon zest to highlight the fresh lemon flavor.
I hope you agree that this Greek chicken soup using simple ingredients beats any you’ve had at Greek restaurants. I like making it knowing that I can use quality ingredients such as organic chicken, organic eggs, and organic rice.
Pressure cooking the chicken keeps it moist and lots of lemon adds so much flavor.
Preventing Curdled Eggs
- If the eggs in the Avgolemono soup curdle, it can result in small cooked egg particles floating in the soup, which may alter the texture and appearance. While it doesn’t necessarily render the soup inedible, it may affect the overall smoothness and consistency of the dish.
- To minimize the risk of curdling, it’s important to temper the eggs properly by gradually adding hot broth to the egg-lemon mixture while whisking continuously. This brings the eggs to a similar temperature as the soup, preventing curdling when they are incorporated back into the Instant Pot.
- If the eggs do curdle, you can try to salvage the soup by using an immersion blender or regular blender to blend the soup (excluding the chicken) until smooth. This can help incorporate the cooked egg particles and improve the consistency. Alternatively, straining the soup through a fine-mesh sieve can help remove any large cooked egg particles.
- However, prevention is key, so it’s best to follow the tempering process carefully and ensure a gradual and continuous mixing of the egg-lemon mixture with the hot broth to achieve a smooth and creamy consistency without curdling.
Recipe Tips
- If you prefer a thicker soup, you can add a cornstarch or arrowroot slurry (1 tablespoon cornstarch or arrowroot starch mixed with 2 tablespoons water) during step 10 and let it simmer for a few more minutes while stirring.
- If you have leftover soup, you can freeze it for future consumption. It’s best to freeze the soup before adding the egg-lemon mixture, as the texture of the eggs may change upon thawing and reheating. Once the soup has cooled, transfer it to freezer-safe containers or freezer bags, leaving some headspace for expansion. Freeze for up to 2-3 months. Thaw the soup overnight in the refrigerator and gently reheat it on the stovetop.
- When reheating the soup, do so gently over low heat to avoid boiling, as boiling may cause the eggs to curdle. Stir the soup occasionally to ensure even heating.
- If you find the soup has thickened upon refrigeration, you can adjust the consistency by adding a little chicken broth or water while reheating. Similarly, if the soup is too thin, simmer it uncovered for a few minutes to allow some evaporation and thicken it slightly.
- While the basic recipe is traditional and delicious, you can customize the soup to your liking. Consider adding additional ingredients such as cooked vegetables (like carrots, peas, or spinach) or fresh herbs (like parsley or thyme) to enhance the flavor and nutritional profile. I have also added cooked butternut squash in the past and it was excellent!
Recipe FAQs
Yes, you can use vegetable broth or even a combination of vegetable broth and water to make a vegetarian version of Avgolemono soup.
However, note that the flavor profile will be different from the traditional chicken-based version.
Certainly! If you have leftover cooked chicken, you can shred or chop it and add it to the soup during step 11 to heat through. This is a great way to use up leftover chicken and add extra flavor to the soup.
While Arborio rice is traditionally used in Avgolemono soup for its creamy texture, you can substitute it with other short-grain rice varieties such as sushi rice or even medium-grain rice such as Basmati or Jasmine. See the best substitutes for arborio rice. Just keep in mind that the texture may vary slightly.
To prevent the eggs from curdling, it’s important to temper them before adding them to the hot soup.
Slowly ladle about 1 cup of the hot soup broth into the egg-lemon mixture while whisking continuously.
This helps bring the eggs to a similar temperature as the soup, preventing curdling when they’re added back to the Instant Pot.
Yes, you can make the soup ahead of time and reheat it later. Store the cooled soup in an airtight container in the refrigerator for up to 2-3 days.
When reheating, gently warm it on the stovetop over low heat, stirring occasionally, until heated through. Avoid boiling the soup to prevent the eggs from curdling.
More Healthy Soup Recipes You Might Like
- Panera Chicken Noodle Soup
- Instant Pot Egg Drop Soup
- Instant Pot 15 Bean Soup
- Instant Pot Chicken Rice Soup
- Cabbage Detox Soup
Don’t Miss These Warming Soup Recipes!
Instant Pot Avgolemono Soup
This Instant Pot Avgolemono soup recipe combines tender chicken, creamy rice, and a tangy lemon-egg broth for a comforting and flavorful Greek-inspired soup. With the convenience of the Instant Pot, you can enjoy this traditional soup in a fraction of the time, making it a perfect option for a satisfying weeknight meal.
- Total Time: 40 Minutes
- Yield: 4 Servings 1x
Ingredients
- 4 cups reduced-sodium chicken broth
- 1 cup water
- 1/2 cup Arborio rice (or other short-grain rice), rinsed well
- 2–3 boneless, skinless chicken breasts (about 1.25 pounds total)
- 3 large eggs, lightly beaten
- Zest of 2 lemons
- Juice of 2 lemons (about 1/3 cup of juice)
- Salt and pepper, to taste
- Chopped fresh dill or parsley, for garnish (optional)
Instructions
- Pour the chicken broth and water into a 6-quart Instant Pot.
- Rinse the rice under cold water until the water runs clear. Drain well and add it to the Instant Pot.
- Place the chicken breasts on top of the rice in a single layer.
- Close the lid of the Instant Pot and set the valve to the sealing position.
- Set the cooking time to 8 minutes at high pressure (or use the soup function for 8 minutes).
- Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully use the quick pressure release to release any remaining pressure.
- Open the Instant Pot and remove the chicken breasts. Set them aside on a cutting board to cool slightly.
- In a medium bowl, whisk together the eggs and lemon juice until well combined.
- Slowly ladle about 1 cup of the hot soup broth into the egg-lemon mixture while whisking continuously. This helps to temper the eggs and prevent them from curdling.
- Pour the egg-lemon mixture back into the Instant Pot, stirring gently to combine. The soup will thicken slightly.
- Shred the cooked chicken using two forks and add it back to the Instant Pot. Season with salt and pepper to taste.
- Select the “Sauté” function on the Instant Pot and let the soup simmer for a few minutes, stirring occasionally for 2-3 minutes (this ensures that the eggs get cooked).
- Then, turn off the Instant Pot and let the soup rest for a couple of minutes before serving.
- Ladle the Avgolemono soup into bowls and garnish with chopped fresh dill, if desired.
- Serve the soup hot and enjoy!
Equipment
Buy Now → Notes
- If you prefer a thicker soup, you can add a cornstarch or arrowroot slurry (1 tablespoon cornstarch or arrowroot starch mixed with 2 tablespoons water) during step 10 and let it simmer for a few more minutes while stirring.
- If you have leftover soup, you can freeze it for future consumption. It’s best to freeze the soup before adding the egg-lemon mixture, as the texture of the eggs may change upon thawing and reheating. Once the soup has cooled, transfer it to freezer-safe containers or freezer bags, leaving some headspace for expansion. Freeze for up to 2-3 months. Thaw the soup overnight in the refrigerator and gently reheat it on the stovetop.
- When reheating the soup, do so gently over low heat to avoid boiling, as boiling may cause the eggs to curdle. Stir the soup occasionally to ensure even heating.
- If you find the soup has thickened upon refrigeration, you can adjust the consistency by adding a little chicken broth or water while reheating. Similarly, if the soup is too thin, simmer it uncovered for a few minutes to allow some evaporation and thicken it slightly.
- While the basic recipe is traditional and delicious, you can customize the soup to your liking. Consider adding additional ingredients such as cooked vegetables (like carrots, peas, or spinach) or fresh herbs (like parsley or thyme) to enhance the flavor and nutritional profile. I have also added cooked butternut squash in the past and it was excellent!
- Prep Time: 7 Minutes
- Cook Time: 8 Minutes
- Category: Soups
- Method: Instant Pot
- Cuisine: Greek-inspired
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 311
- Sugar: 1.3 g
- Sodium: 1277.4 mg
- Fat: 8.1 g
- Saturated Fat: 2.2 g
- Carbohydrates: 9.8 g
- Fiber: 0.4 g
- Protein: 46.9 g
- Cholesterol: 263.6 mg
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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.
One of my favorite recipes and it’s so convenient to make it in the pressure cooker!!!