Instant Pot Greek Lemon Chicken Soup (Avgolemono)

There’s something about this soup that feels like care in a bowl.
When the weather’s weird, your schedule’s packed, or you just want something warm without feeling weighed down—this is what we make.

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Avgolemono sounds fancy, but it’s one of the simplest, most comforting soups you can pull together in a pressure cooker.
The base is chicken, rice, lemon, and eggs. That’s it. Somehow, those ingredients turn into a silky, bright soup that tastes like it took hours.

We keep things old-school where it matters and modern where it counts.
Sauté your aromatics, set the pressure, and let the Instant Pot do all the heavy lifting. Then comes the magic: tempering eggs into broth until it becomes something rich, smooth, and completely satisfying.

It’s not just soup—it’s soup that makes you stop and say, “Yeah, this is exactly what I needed.”

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Why You’ll Keep Coming Back to This Soup

This soup checks a lot of boxes. It’s light, yet cozy. Creamy, yet dairy-free.
It tastes like it came from your favorite neighborhood spot—but it’s all you.

• Only a few core ingredients – Chicken, rice, broth, eggs, lemon. That’s it.
• Pressure cooker magic – Locks in flavor fast, with barely any cleanup.
• Eggs + lemon = velvety broth – No cream, no roux, just real-deal technique.
• Flexible and forgiving – Add herbs, skip rice, use rotisserie chicken—you’ve got options.
• Leftovers taste amazing – It doesn’t lose its texture or brightness the next day.

It’s not just for flu season. This soup hits year-round.

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What You’ll Need to Make It

Most of this lives in your pantry or fridge already. It’s the technique that brings it together.

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• Chicken Thighs or Breasts – Thighs stay tender under pressure. Breasts work if you prefer leaner.
• White Rice (Short-Grain) – It helps thicken the soup slightly and gives it body.
• Eggs – Whisked with lemon juice to create that signature silky finish.
• Lemon Juice (Fresh!) – Bottled lemon won’t cut it here—use the real stuff.
• Chicken Broth – A good base makes all the difference.
• Onion & Garlic – Sautéed first to layer in flavor.
• Olive Oil, Salt, Pepper – Basics that matter.

Optional add-ins: a pinch of dill, some chopped parsley, or a swirl of extra lemon at the end.

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Step-by-Step: Making Avgolemono in the Instant Pot

The hardest part is tempering the eggs—and even that’s easier than it sounds.

• Start with sauté – Heat olive oil in the Instant Pot. Add chopped onion and garlic and cook for 3 to 4 minutes until they’re soft and fragrant.
• Layer in the main stuff – Stir in chicken, rice, broth, salt, and pepper. Make sure the rice is submerged.
• Set it to pressure cook – Seal the lid and cook on high pressure for 20 minutes. Let the pressure naturally release for 5 minutes before opening.
• Shred the chicken – Pull it out and shred it with two forks, then stir it back into the pot.
• Temper the eggs – In a bowl, whisk together the eggs and lemon juice. Ladle in some hot broth slowly while whisking—this prevents the eggs from scrambling.
• Finish the soup – Slowly stir the egg-lemon mixture into the Instant Pot. Keep the heat on low and stir until the soup thickens slightly.

Don’t rush the egg step. It’s what turns this from chicken soup into something deeply comforting and layered.

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What to Serve With This Bright, Cozy Soup

A big bowl of Avgolemono doesn’t need much.
But if you want to round out your meal, these options fit the vibe.

Side or Add-On	Why It Works
Toasted Pita or Flatbread	Warm, simple, perfect for dipping or tearing
Simple Greek Salad	Fresh crunch balances the creamy broth
Roasted Lemon Potatoes	Classic Greek side—bright and starchy
Feta and Olive Plate	A salty snack to pair with soft, mild soup flavors
Stuffed Grape Leaves	Bold and herbaceous—makes the whole meal feel special
Steamed Green Beans	Plain and quick, they add color and bite
Herby Couscous or Rice	Great if you want to bulk up the meal a bit more

Stick with Mediterranean-style sides and everything just works.

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How to Store and Reheat This Lemon Chicken Soup

It holds up surprisingly well, even with the eggs stirred in.

Storage Tips

Let the soup cool completely before sealing.
Refrigerate for up to 4 days. If you want to freeze it, do so before adding the egg-lemon mixture and finish that part when reheating.

Reheating Tips

• Stovetop: Use low heat and stir gently. Add a splash of broth if it’s thickened.
• Microwave: Reheat in short bursts at half power. Stir between each one.
• Don’t let it boil: You want the heat to rise gradually to keep the texture smooth.

If you did freeze it, temper the eggs fresh after thawing and add them in just like the original recipe.

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Instant Pot Avgolemono FAQ

Can I use orzo instead of rice?

Yes, orzo works great. Just reduce the pressure cook time slightly and make sure it doesn’t over-soften.

What happens if I skip tempering the eggs?

They’ll curdle and the soup will be grainy. Tempering is key to getting that smooth finish.

Do I need to remove the chicken before shredding?

It’s easier, but not required. If you’re careful, you can shred right in the pot.

Can I make this ahead of time?

Absolutely. Just store the broth separately from the egg mixture and combine when reheating.

Is there a way to make this vegetarian?

Use veggie broth and swap the chicken for canned white beans. Same technique still applies.