Avgolemono Greek Soup

By: Instant Culinary Team

Avgolemono Greek Soup
cuisine icon Cuisine
Greek
cuisine icon Difficulty
Easy
cuisine icon Duration
25 Minutes
cuisine icon Diet
Gluten-Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
Chicken, Comfort Food, Eggs, Lemon, Mediterranean, Quick and Easy, Soup

prep icon Prep Time
10 Minutes
cook icon Cook Time
7 Minutes

serving icon Servings
4-6 Servings
Ingredients
  • 1 ½ lb. boneless, skinless chicken thighs
  • ¾ cup long grain white rice, rinsed
  • 7 cups chicken stock
  • 1 tsp salt, plus more as needed
  • 3 lemons, juiced and zested
  • 3 eggs
  • Fresh dill, for serving
  • Freshly ground black pepper, for serving
  • Water, as needed
Instructions
  • Add the chicken thighs, rinsed rice, chicken stock, and salt to the Instant Pot.
  • Pressure Cook on High/More for 5 minutes. Once the timer is up, allow the Instant Pot to naturally release for 8 minutes. Then, carefully flip the valve to release any remaining pressure.
  • While the soup is cooking, whisk the eggs in a bowl. Gradually whisk in the lemon juice and zest until combined.
  • Once the pressure has been released, remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
  • Temper the egg-lemon mixture by slowly adding 1-2 ladles of hot broth to a blender with the lemon-egg mixture. Puree until smooth. Gradually pour the tempered mixture back into the Instant Pot, stirring gently to combine.
  • Press Sauté – Normal/Medium for 2 minutes. Stir constantly until the soup thickens slightly. If too thick, loosen up the soup with a little bit of water. Season to taste. Serve the soup hot, and garnish with fresh dill and ground black pepper.
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