This a quick and easy Instant Pot Greek Chicken Lemon Rice soup recipe that you can make for any weeknight dinner. This Avgolemono soup is so creamy, silky, and refreshing. It's one of the best soup recipes you'll ever taste!
Instant Pot Greek Chicken Lemon Rice Soup
Today, I want to share an easy recipe for Avgolemono soup. This Instant Pot Greek Chicken Lemon Rice soup is absolutely the easiest and quickest way to make the classic Greek Avgolemono soup.
It's delicious, comforting, and filling! It's the perfect soup to make on a cold day!
What Is Avgolemono Soup?
Avgolemono means a classic Greek sauce made of eggs, lemon, and warm chicken broth. Avgolemono soup is basically a chicken soup with rice and finished with egg and lemon.
When going to Greek and other Mediterranean restaurants, like many others I gravitated right towards the meats and famous appetizers, sadly overlooking the soups. What a disservice to the delightful cooking from that region (and to myself). Their soups are diverse, yet each is rich in flavor.
The first time I tried an Avgolemono soup I wasn’t expecting the lemon taste to be so prevalent.
The lemon adds so much flavor. Even if it wasn’t healthy I’d still come back for seconds!
This Instant Pot Greek Lemon Rice soup is also perfect on a cold day, when I want a nice hot soup that also fills me up. This soup is also a great way for my kids and husband to enjoy eating healthier.
Ingredients for Avgolemono Soup
This Instant Pot Avgolemono soup is a very simple recipe that doesn't require a ton of ingredients. Here's a list of ingredients you'll need to make this Instant Pot Greek Lemon Rice soup.
- Chicken thighs. Chicken thighs are used to provide flavor and protein to the soup. As they cook in the Instant Pot, they release their juices and add a savory depth to the broth. Once cooked, you can shred the chicken thighs to include in the soup for added texture and flavor.
- Lemon. Lemon is a central ingredient in Avgolemono soup. It provides a bright, citrusy flavor that is characteristic of this Greek dish. The lemon juice adds tartness, while the lemon zest can provide additional citrus aroma and flavor. The lemon is a key component in creating the distinctive taste of Avgolemono.
- Long grain rice. Rice is a staple in this soup and serves as a thickening agent. The rice will absorb the liquid and release starches, giving the soup a creamy consistency. It also adds body to the soup and makes it more filling.
- Lower-sodium chicken broth. Chicken broth is the base of the soup and provides a savory, umami flavor. Using a lower-sodium version allows you to control the saltiness of the soup more easily, as you can adjust the seasoning to your taste.
- Eggs. Eggs are a key component of the Avgolemono, which gives the soup its signature creamy texture. Whisked with lemon juice, the eggs thicken the soup without the need for cream or flour. They also contribute to the soup's distinctive flavor.
- Onion. Onion is used to add depth and sweetness to the soup's flavor profile. It is typically sautéed before adding the other ingredients to release its natural sugars and enhance the overall taste of the soup.
- Garlic. Garlic provides a savory and aromatic element to the soup. It complements the other ingredients and adds a layer of complexity to the flavor. Garlic is often sautéed with the onion to soften and mellow its taste.
How to Make Greek Lemon Rice Soup (Avgolemono) in an Instant Pot
Step 1. Make Homemade Chicken Stock
Making your own homemade chicken stock is very easy. In this recipe, you are going to use chicken thighs (bone-in and skin-on) and season lightly with salt and black pepper.
It's the same technique that I used to make this homemade chicken noodle soup.
After that, you are going to sear the chicken thighs for about 5 minutes on each side. Remove the chicken from the pot and set aside.
Step 2. Cook the Aromatic Soup Base
Add diced onion into the pot, and cook just until tender and translucent for about 3-5 minutes. Add garlic, and cook just until fragrant.
Step 3. Deglaze the Pot
Add low-sodium chicken broth into the pot. Be sure to scrape up any brown bits from the bottom of the pan to flavor the soup and prevent burning.
Step 4. Cook at High Pressure
Add uncooked rice and the chicken pieces back into the pot. Secure the lid and cook on "Manual" for 5 minutes.
Once the cooking cycle is completed, let the pressure release naturally for 15 minutes then move the valve to the vent to release the remaining pressure.
Transfer the chicken thighs to a plate and shred them into small pieces.
Step 5. Add Egg Yolk and Lemon Mixture
Fill a blender with a cup of rice and broth mixture, egg yolks, and lemon juice. Puree until smooth.
Return the pureed soup and shredded chicken into the pot, and simmer until thickened slightly for a few minutes. Do not let it boil.
How to Store Leftover Greek Avgolemono Soup
- First, let the soup cool at room temperature but no longer than 1 hour.
- Once your soup has cooled completely, you can store it in airtight individual serving containers.
- Properly stored, this soup can last up to 2-3 days in the refrigerator or up to 2 months in the freezer.
How to Reheat the Leftover Soup
You can reheat this soup on the stove over medium-low heat, and keep stirring, until hot.
Add a small amount of low-sodium chicken broth or water if necessary and do not let it come to a boil.
Check Out More Tasty Soup Recipes
- Stuffed Pepper Soup
- Red Lentil Soup
- Great Northern Bean Soup
- Albondigas Soup
- French Onion Soup
- Instant Pot Chicken Corn Chowder
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating.
Instant Pot Greek Chicken Lemon Rice Soup
- a pressure cooker
- 6 pieces small-medium size chicken thighs (bone-in and skin on) - about 1¾ pounds total, pat the chicken dry with paper towels
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Season the chicken thighs with salt and black pepper. Press the "Sauté" key and when the instant pot displays "hot", heat the oil and sear the chicken for 5 minutes on each side. Set aside.
- Add the onion, cook until tender for 3-4 minutes. Add garlic, cook just until fragrant. Add in the broth. Be sure to scrape up any brown bits from the bottom of pan to flavor the soup and to prevent burning.
- Add the rinsed rice, salt (optional), and the seared chicken thighs back into the pot. Secure the lid and set it to "manual" on high for 5 minutes. Once the cooking cycle is completed, let the pressure release naturally for at least 15 minutes then move the valve to venting to release the remaining pressure.Transfer the chicken thighs to a plate and shred into small pieces.
- Fill a blender with a cup of rice and broth mixture, egg yolks, and lemon juice. Puree until smooth.Return the pureed soup and shredded chicken into the pot, simmer until thickened slightly for a few minutes. Do not let it come to a boil, stirring often. Add more salt, pepper, and/ or lemon if necessary and according to your liking. Serve and enjoy!