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Instant Pot Greek Lemon Chicken Soup (avgolemono)2

Instant Pot Greek Lemon Chicken Soup (Avgolemono)

This Greek Avgolemono soup is bright, creamy, and deeply comforting. It’s made fast in the Instant Pot with chicken, rice, lemon, and a silky egg finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine Greek, Mediterranean
Servings 4 servings

Equipment

  • Instant Pot Used for sautéing and pressure cooking
  • whisk To make the egg-lemon mixture

Ingredients
  

  • 1 pound boneless chicken thighs or breasts
  • ⅓ cup white rice short grain or jasmine
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 6 cups chicken broth
  • 2 large eggs
  • ¼ cup fresh lemon juice
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • fresh parsley optional for garnish

Instructions
 

  • Turn Instant Pot to sauté. Add olive oil and cook onion and garlic for 3–4 minutes until softened.
  • Add chicken, rice, and chicken broth. Stir and season with salt. Seal the lid.
  • Pressure cook on high for 10 minutes. Let it naturally release for 10 minutes, then open the lid.
  • Remove chicken and shred. In a bowl, whisk eggs and lemon juice. Slowly whisk in hot broth to temper the eggs.
  • Pour egg-lemon mixture back into the soup while stirring gently. Return shredded chicken and stir to combine.
  • Taste and adjust seasoning. Serve warm, garnished with parsley or more lemon juice if desired.

Notes

  • Make sure to temper the eggs properly to avoid curdling.
  • Use rotisserie chicken and skip pressure cooking for an even faster version.
  • For a thinner soup, reduce the amount of rice or add more broth.
Keyword avgolemono, greek chicken soup, instant pot lemon chicken soup
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