Instant Pot Greek Lemony Chicken & Orzo Soup

orzo

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa adds protein and is gluten-free.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories.

Put chicken thigh quarters in the Instant Pot.

Add two celery sticks, three peeled carrots (saving one for later), one onion cut into four pieces, and six or seven garlic cloves.

Season with two teaspoons of salt, half a teaspoon of turmeric, and black pepper.

Add 12 cups of water to the pot.

Close the lid and set to cook on high pressure for 17 minutes, then let pressure naturally release for 10 minutes.

Remove chicken and vegetables from the pot, leaving just the broth.

Dice the saved carrot and add it to the broth with one cup of uncooked orzo and additional salt.

Close the lid and set to pressure cook for 2 minutes.

While orzo is cooking, shred the chicken using two forks.

Prepare the sauce by whisking together the juice of three lemons, eight egg yolks, and one heaping teaspoon of cornstarch, along with a heaping teaspoon of dill.

Temper the sauce with hot liquid from the soup and mix well before adding it back to the pot.

Add the shredded chicken back into the soup and stir.

Taste and adjust seasoning with salt and pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens