Soups & Stewscleaneatingkitchen4.5
Instant Pot Avgolemono Soup
This Instant Pot Avgolemono soup recipe combines tender chicken, creamy rice, and a tangy lemon-egg broth for a comforting and flavorful Greek-inspired soup. With the convenience of the Instant Pot, you can enjoy this traditional soup in a fraction of the time, making it a perfect option for a satisfying weeknight meal.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 7 min🔥 Cook: 8 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- cutting board
- bowl
- whisk
📝 Preparation Steps
1
Pour the chicken broth and water into a 6-quart Instant Pot.
water1 cup
2
Rinse the rice under cold water until the water runs clear. Drain well and add it to the Instant Pot.
water1 cup
3
Place the chicken breasts on top of the rice in a single layer.
4
Close the lid of the Instant Pot and set the valve to the sealing position.
5
Set the cooking time to ⏱️ 8 minutes at high pressure (or use the soup function for ⏱️ 8 minutes).
6
Once the cooking time is complete, allow for a natural pressure release for ⏱️ 5 minutes, then carefully use the quick pressure release to release any remaining pressure.
7
Open the Instant Pot and remove the chicken breasts. Set them aside on a cutting board to cool slightly.
8
In a medium bowl, whisk together the eggs and lemon juice until well combined.
large eggs, lightly beaten3
9
Slowly ladle about 1 cup of the hot soup broth into the egg-lemon mixture while whisking continuously. This helps to temper the eggs and prevent them from curdling.
large eggs, lightly beaten3
10
Pour the egg-lemon mixture back into the Instant Pot, stirring gently to combine. The soup will thicken slightly.
11
Shred the cooked chicken using two forks and add it back to the Instant Pot. Season with salt and pepper to taste.
Salt and pepper, to taste
12
Select the “Sauté” function on the Instant Pot and let the soup simmer for a few minutes, stirring occasionally for ⏱️ 2-3 minutes (this ensures that the eggs get cooked).
large eggs, lightly beaten3
13
Then, turn off the Instant Pot and let the soup rest for a couple of minutes before serving.
14
Ladle the Avgolemono soup into bowls and garnish with the lemon zest and chopped fresh dill, if desired.
15
Serve the soup hot and enjoy!
Nutrition Facts
calories
311 calories
fat Content
8.1 g
serving Size
1/4 of recipe
fiber Content
0.4 g
sugar Content
1.3 g
sodium Content
1277.4 mg
protein Content
46.9 g
trans Fat Content
0 g
cholesterol Content
263.6 mg
carbohydrate Content
9.8 g
saturated Fat Content
2.2 g
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