Instant Pot Greek Chicken Lemon Rice Soup
This Instant Pot Greek Lemon Rice soup is absolutely the easiest and quickest way to make the classic Greek Avgolemono soup.
Equipment
- a pressure cooker
Ingredients
- 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
For Soup:
- 2 tablespoons olive oil
- 1 cup diced onion
- 1½ tablespoons minced garlic
- 6 cups low-sodium chicken broth
- ¾ cup uncooked long grain white rice, (rinsed and drained)
- ½ teaspoon kosher salt, (optional)
- 3 egg yolks
- 3 tablespoons lemon juice
Instructions
- 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!
Notes
Rinse the Rice. Don't forget to rinse and drain the rice before cooking.
Lemon. If more lemon juice is needed, add in small increments of 1 teaspoon at a time.
Consistency. Please note the consistency of the soup is actually much thinner than pictured above. Funny thing is that this is actually due to the amount of time I spent taking those pictures... the soup was out for a while and got thicker :)
If you want a thinner soup you can add more broth later. Do not fill your Instant Pot more than ⅔ full.
Pressure release. To prevent big messes and bad burns, always handle hot liquid (soup) carefully. Do not use the quick release as the thick liquid will splatter out.
Once the high-pressure cooking cycle is completed, you have to wait at least 15 minutes or let the pressure release manually before opening the lid.
Nutrition
Calories: 189kcalCarbohydrates: 19gProtein: 6gFat: 10gSaturated Fat: 2gCholesterol: 74mgSodium: 350mgPotassium: 221mgFiber: 1gSugar: 1gVitamin A: 97IUVitamin C: 4mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!