Today we have a real treat for you! Instant Pot Avgolemono Soup with Chicken is a lemon scented orzo soup with tender chicken that will become an instant family favorite. This is a delightful meal any time of the year and thanks to the pressure cooker, it is ready in no time.
Avgolemono Soup with Chicken is one of my favorites and always a crowd pleaser. Using orzo makes this a light but filling meal or you can serve it as a first course. It would be great served with a Greek-style salad to continue the Mediterranean flavors.
The eggs make the soup silky smooth, and the lemon adds an appealing brightness to this soup. The pressure cooker does double duty by first poaching the chicken then cooking the orzo in the broth. This makes it simple and fast to get dinner on the table.
This recipe is from Instantly Mediterranean, the latest cookbook from Emily Paster, an extremely talented chef and author and a friend of mine. This cookbook has a delightful combination of recipes that utilize your Instant Pot or electric pressure cooker and air fryer, including today’s recipe for Instant Pot Avgolemono Soup with Chicken.
There is truly something for everyone in this book because Emily covers all the bases. Starting with breakfast and progressing through dips, spreads, and breads, soups and stews, grains, vegetables, and pulses. To main courses with meat and fish, and of course desserts, there are 100 recipes to tempt and delight you.
The gorgeous photos in this book, from photographer Leigh Olson, bring the recipes to life and give you ideas of how to decorate and plate them. It is a beautiful cookbook that you will fall in love with.
And today I am thrilled to announce that you can Win a FREE copy of this cookbook! It just launched and you’re in the running for a copy if you enter the contest. Make sure you check out today’s Rafflecopter Giveaway below ~ you don’t want to miss it! The details are below the recipe.
Key Ingredients for Avgolemono Soup with Chicken:
- Boneless, skinless chicken, onion, carrot, celery, garlic, bay leaf
- Olive oil, chicken broth, orzo, eggs, fresh lemon juice
I still have my Instant Pot in a box, what do I do first?
The first step is to do the water test (directions are listed in your user manual) which helps you learn how to use the equipment and be sure it is working correctly. Once you are comfortable with the features, give this recipe a try and have fun!
Don’t forget that it takes time for the pot to come to pressure which is bringing the liquids to a boil. Unless otherwise directed, you can cut down on the time a little by using warm or hot liquids, giving the equipment a head start.
How to make Avgolemono Soup with Chicken:
- Combine the chicken, half of the onion, carrot, celery, garlic, salt and bay leaf in the inner pot and add 1 cup cold water
- Close and lock the lid, close the release valve and cook on high pressure for 10 minutes; release the pressure and move the chicken to a plate and strain the liquid into a bowl
- Shred the chicken and set aside; Sauté the remaining onion until softened, then cancel the sauté function
- Measure the reserved liquid and add enough broth or water to make 5 cups and pour into the inner pot; stir in the orzo and close the lid, move the pressure release valve to closed and cook 3 minutes on high pressure
- Let the pressure release naturally for 10 minutes then release remaining pressure
- Whisk together the eggs and lemon juice in a heatproof bowl; while whisking constantly, slowly ladle 1 cup of the hot liquid into the egg mixture to warm it
- Whisking again, slowly pour the warmed egg mixture back into the broth in the pot, add in the chicken, taste and adjust seasonings with salt and pepper
- Serve immediately and enjoy!
To get more juice out of citrus fruits, pop them in the microwave for about 10 seconds and then roll them on the counter, pressing down with the palm of your hand. This will help break the membranes in the fruit and you’ll get more juice easily. Use a citrus reamer to get every drop and work over a strainer to catch the seeds and pulp.
If releasing the pressure on an electric pressure cooker makes you nervous, use a long-handled wooden spoon or something similar to push the release handle. Then there is no risk of getting splattered by the steam and sputtering liquids!
Recommended Tools (affiliate links; no extra cost to you):
- Instant Pot or other electric pressure cooker
- Chef’s knife
- Cutting board
- Heatproof bowl
- Instantly Mediterranean from Emily Paster
You need to watch store-bought broths and stocks, many contain gluten. Always look for a gluten-free certification on the label. Also, I buy my gluten-free orzo online from DeLallo Foods and keep them on hand for recipes like this one! I prefer the blue packaged pastas, but all their products are great. They have both gluten-full and gluten-free, so be sure you are on the right page when ordering!
- 2 boneless, skinless chicken breasts (about 1-1/2 pounds total)
- 1 yellow onion, halved
- 1 carrot, peeled and halved
- 1 celery stalk, halved
- 3 garlic cloves, smashed
- 1 tsp kosher salt, plus more if needed
- 1 bay leaf
- 3 tbsp extra virgin olive oil
- 3 cups chicken broth (homemade recipe on page 72 of the cookbook or store-bought … gluten-free if needed)
- 1 cup orzo (gluten-free if needed)
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice (about 3 large lemons)
- Freshly ground black pepper
- Several sprigs fresh dill, for garnish (optional)
- Place the chicken, half the onion, the carrot, celery, garlic, salt, and bay leaf in the inner pot of your electric pressure cooker and cover with 1 cup cold water. Close the lid and make sure the pressure release valve is closed. Select the Pressure Cook function and set the cooking time to 10 minutes at high pressure.
- When the cooking program is complete, release the pressure manually and remove the lid. Remove the inner pot and transfer the chicken to a plate.
- Set a strainer over a bowl. Strain the liquid from the pot into the bowl, discarding the solids (you should have about 2 cups of liquid); set aside. Wipe out the inner pot and return it to the pressure cooker.
- When the chicken is cool enough to handle, shred the meat using two forks or your hands and set aside.
- Pour the olive oil into the inner pot of the pressure cooker. Select the Sauté function and set the heat level to "Normal". Dice the remaining onion half. When the oil is shimmering, after about 2 minutes, add the remaining onion and sauté, stirring frequently, until softened, about 3 minutes. Press Cancel to turn off the Sauté function.
- Add enough additional broth or water to the reserved cooking liquid to make 5 cups of liquid total, then add the liquid to the pot. Add the orzo and stir to cover the pasta with the liquid. Close the lid and make sure the pressure release valve is closed. Select the Pressure Cook function and set the cooking time to 3 minutes at high pressure.
- Meanwhile, whisk together the eggs and lemon juice in a heatproof bowl.
- When the cooking program is complete, allow the pressure release naturally for 10 minutes, then manually release the remaining pressure and remove the lid.
- While whisking continuously, slowly ladle 1 cup of the hot broth from the pot into the egg mixture to temper the eggs. (This will prevent the eggs from curdling in the hot liquid.) Then slowly pour the tempered egg mixture back into the pot with the remaining broth. Add the chicken and stir to combine. Taste and adjust the seasoning, adding more salt, if needed, and the pepper. (Use the Keep Warm function to maintain the soup's temperature. Do not turn on the Sauté function or allow the soup to come to a boil at any point after adding the eggs, which would cause the soup to break or curdle.)
- Serve the soup immediately, garnished with dill, if desired.
From the Instantly Mediterranean cookbook by Emily Paster. Shared with permission from Tiller Press.
Amount Per Serving: Calories: 376Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 241mgSodium: 1148mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 30g
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Now, for today’s Giveaway …
In Instantly Mediterranean, cookbook author Emily Paster brings the many advantages of electric pressure cookers and air fryers to Mediterranean cuisine, one of the most popular and healthy global diets. These 100 Instant Pot and air fryer recipes are perfect for every meal of the day, from soups and starters to mains and desserts, and feature recipes from all around the Mediterranean—from Italy and Greece to Egypt and Lebanon. Including basics on both appliances, as well as stocking a Mediterranean pantry, this beautifully photographed book (by photographer Leigh Olson) will help you get a nourishing, flavorful meal on the table faster than ever with foolproof recipes the whole family will enjoy.
Enter the Rafflecopter drawing below. The more options you complete, the more chances you have to win. Good luck!
Apologies to my wonderful international friends, but this giveaway is limited to USA readers only and no PO Box addresses are allowed. The entry period will last 10 days. A winner will be randomly picked and notified by email. The winner has 48 hours to contact me with their shipping information. If I do not hear from them, another winner will be picked and contacted. The cookbook will be shipped out shortly after we receive your address. The cookbook is provided courtesy of Tiller Press (Simon and Schuster).