Ingredients
Units
Scale
- 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
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