Avgolemono is a classic Greek soup where chicken broth is thickened with a silky mixture of eggs and lemon juice, giving it a uniquely creamy, tangy finish. Using the Instant Pot makes this version genuinely hands-off: the chicken cooks perfectly, the rice becomes tender, and you only need a few minutes of careful whisking at the end to create that iconic velvety texture. It’s a comforting, bright, and surprisingly simple soup that tastes like it simmered all day.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 medium carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs
- 6 cups (1.4 L) low-sodium chicken broth
- 1 cup (200 g) long-grain white rice (or orzo, see Tips)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 3 large eggs, at room temperature
- 1/2 cup (120 ml) fresh lemon juice (about 3–4 lemons)
- Fresh dill or parsley, chopped, for garnish
Instructions
- Turn the Instant Pot to the Sauté setting and heat the olive oil. Add the onion, carrots, and celery, and cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 1 minute more.
- Add the chicken breasts or thighs, chicken broth, rice, salt, and pepper. Stir to combine, scraping any browned bits from the bottom of the pot.
- Lock the lid and set the valve to Sealing. Cook on Manual/High Pressure for 10 minutes. When the cooking time ends, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.
- Remove the chicken to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside.
- In a medium bowl, whisk the eggs until frothy. While whisking continuously, slowly pour the lemon juice into the eggs until fully combined.
- Ladle about 1 cup of the hot broth from the pot into the egg-lemon mixture, whisking constantly. This tempers the eggs so they don’t scramble.
- Pour the tempered egg mixture back into the Instant Pot, stirring gently with a wooden spoon or spatula. Do not turn the heat back on—the residual heat is enough. Stir in the shredded chicken.
- Taste and adjust seasoning with more salt or lemon juice if desired. Serve warm, garnished with fresh dill or parsley.
Tips
- Use orzo instead of rice? Yes, but cook it separately or add it after pressure cooking. Rice holds up better under pressure; orzo can turn mushy. If using orzo, cook it on the stovetop while the soup cooks, then stir it in at the end.
- Don’t skip the tempering step. Adding hot broth to the eggs slowly and while whisking is essential to prevent curdling. If you pour the eggs directly into the hot soup, you’ll get scrambled eggs.
- Keep the heat off after adding the egg mixture. The soup’s residual heat is enough to thicken it. Boiling will cause the eggs to curdle and the soup to separate.
- Make it ahead? The soup thickens as it sits because the rice absorbs liquid. Thin it with a little extra broth or water when reheating.
Serving Suggestions
Serve this soup with warm crusty bread or pita, a Greek salad, or roasted vegetables. For a heartier meal, top each bowl with a spoonful of Greek yogurt and a drizzle of olive oil. It’s also lovely with a side of grilled chicken or lamb.
Variations
- Vegetarian version: Use vegetable broth and add chickpeas or white beans instead of chicken. Cook for 8 minutes on high pressure, then proceed with the egg-lemon mixture.
- Add greens: Stir in a few handfuls of spinach or kale after pressure cooking, just until wilted, before adding the egg mixture.
- Make it creamy: Add a splash of heavy cream or a dollop of Greek yogurt with the eggs for extra richness.
- Spice it up: Add a pinch of red pepper flakes or a dash of cayenne with the vegetables for gentle heat.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits; add a splash of broth or water when reheating. Reheat gently on the stovetop over medium-low heat, stirring frequently, or in the microwave in 30-second intervals. Avoid boiling, as this can cause the eggs to curdle. Freeze for up to 3 months in a freezer-safe container, but note that the texture may change slightly upon thawing.
Frequently Asked Questions
Can I use chicken with bones? Yes, but increase the pressure cooking time to 15 minutes. Remove the bones and shred the meat before adding the egg mixture.
Why is my soup curdled? Curdling happens when the eggs are added too quickly or the soup is too hot. Make sure to temper the eggs with a cup of hot broth first, and keep the heat off when incorporating the mixture.
Can I use brown rice? Brown rice needs more time to cook. Increase the pressure cooking time to 22 minutes, and use 1/2 cup (100 g) instead of 1 cup, as brown rice expands more.
Can I make this soup without an Instant Pot? Absolutely. Simmer the chicken, broth, vegetables, and rice in a large pot for about 25 minutes, until the chicken is cooked through and the rice is tender. Then follow the same tempering steps.
Is it gluten-free? Yes, if you use rice instead of orzo. The recipe as written is gluten-free.
Can I use bottled lemon juice? Fresh lemon juice gives the best flavor. Bottled juice can be more acidic and less bright, so use it sparingly and taste as you go.
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