There’s nothing like a bowl of warm, silky avgolemono soup to bring comfort and flavor to your table. This Greek classic, made with eggs, lemon, and orzo, delivers a creamy texture and a tangy brightness that makes it uniquely satisfying.
If you’re looking for a cozy, nourishing meal that’s easy to make, this is one of the best instant pot recipes to try.
Why You’ll Love This Recipe
Avgolemono isn’t just another soup—it’s a Mediterranean staple that combines simple ingredients into a beautifully rich dish. The eggs create a thick, velvety texture, while the lemon adds a refreshing, citrusy balance.
Traditionally, making this soup requires careful temperature control, but thanks to the instant pot, you can achieve restaurant-quality results with minimal effort.
If you love quick and easy meals that feel gourmet, avgolemono will become a go-to recipe in your kitchen.
The Secret to Perfect Avgolemono
Making avgolemono might seem simple, but the technique is key to achieving that smooth, creamy consistency. Here are some essential tips to ensure perfect results every time:
- Temper the eggs carefully: The biggest mistake people make is adding eggs directly to the hot soup, which causes them to scramble. Instead, slowly whisk warm broth into the eggs before adding them to the pot.
- Use fresh lemons: Freshly squeezed lemon juice provides the best bright, tangy flavor—bottled lemon juice just won’t cut it.
- Stir continuously: This prevents the eggs from separating and keeps the soup creamy and smooth.
- Cook the orzo just right: Orzo should be tender but not mushy, so follow cooking times closely.
With these simple tricks, you’ll get silky, restaurant-quality avgolemono every time.
Why the Instant Pot Makes It Even Better
Traditional avgolemono requires careful heat control, constant stirring, and a long cooking time to develop flavors. The instant pot simplifies the process by perfectly cooking the orzo and broth while allowing the eggs to integrate smoothly.
Using the instant pot, you can:
- Cook the broth and orzo quickly under pressure.
- Maintain the right temperature for adding the egg-lemon mixture.
- Keep the soup warm without overcooking it.
If you’re looking for instant pot recipes that save time without sacrificing quality, this is a must-try dish.
Customizing Your Avgolemono
This soup is delicious on its own, but you can easily customize it to fit your taste or dietary preferences:
- Add shredded chicken: This makes the soup heartier and adds protein. Toss in leftover rotisserie chicken for an easy upgrade.
- Make it gluten-free: Swap orzo for white rice or a gluten-free pasta alternative.
- Boost the flavor: A sprinkle of feta or fresh dill takes avgolemono to the next level.
No matter how you customize it, this soup will always be comforting, filling, and incredibly flavorful.
Serving Suggestions
Avgolemono is best served hot, with a garnish of crumbled feta and a few lemon slices for extra freshness. Pair it with warm pita bread or a simple Greek salad for a well-rounded meal.
It’s perfect for:
- A cozy dinner on a cold evening.
- A quick yet elegant meal for guests.
- Meal prep, since it reheats beautifully.
If you love Greek flavors and want a comforting yet refreshing soup, avgolemono is a perfect choice. It’s one of those instant pot recipes that delivers maximum flavor with minimal effort, making it a great addition to any home cook’s collection.
Instant Pot Avgolemono Soup (Egg, Lemon, Orzo)
Equipment
- Instant Pot
Ingredients
- 6 cups chicken broth
- 1 cup uncooked orzo
- 3 large eggs
- Juice of 2 lemons
- Crumbled feta cheese optional, for topping
Instructions
- Cook the Orzo: Pour the chicken broth and orzo into the Instant Pot.
- Pressure Cook: Secure the lid, set the valve to sealing, and select Manual or Pressure Cook (High) for 5 minutes. Meanwhile, in a separate bowl, whisk together the eggs and lemon juice until well combined.
- Quick Release: Once the cooking cycle is complete, perform a quick release. Open the lid, press Keep Warm/Cancel, then select Sauté and adjust to Low.
- Temper the Eggs: While whisking the egg-lemon mixture, slowly drizzle in 1 cup of the hot broth to gradually raise the temperature and prevent curdling.
- Combine & Finish: Slowly pour the tempered egg mixture into the pot while stirring continuously. Let it cook for 3 minutes, stirring until the soup achieves a creamy consistency with no visible egg strands. Press Keep Warm/Cancel to turn off the pot.
- Serve: Ladle the soup into bowls and garnish with crumbled feta if desired.
Notes
- Use fresh lemons instead of bottled lemon juice for the best flavor.
- For a heartier version, stir in shredded rotisserie chicken before serving.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.