Instant Pot Avgolemono Soup (Egg, Lemon, Orzo)
This Greek-inspired Instant Pot Avgolemono Soup is a rich yet light dish made with eggs, lemon juice, orzo, and chicken broth. It's creamy without using dairy, comes together in just 25 minutes, and is perfect for a comforting meal with minimal effort.
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.
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