Instant Pot Lemon Chicken Rice Soup (Avgolemono Soup) | Step by Step Recipe

chicken

🥗Healthier: turkey

💰Cheaper: vegetable broth

Turkey is leaner while vegetable broth is cost-effective and vegetarian.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a nutritious alternative, while barley is budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice can provide a similar tang, while vinegar is very economical.

Heat the Instant Pot on the sauté setting.

Add 1 tablespoon of olive oil to the pot.

Add 1 cup of chopped onions and 1-2 chopped carrots to the pot and sauté for 4-5 minutes until soft and translucent.

Add 6 cups of water to the pot and scrape the bottom to prevent sticking.

Add 2 tablespoons of Better Than Bouillon chicken base (or chicken broth if preferred).

Add 1/2 cup of Arborio rice to the pot.

Add the cubed chicken thighs (1 pound) to the pot.

Turn off the sauté setting, seal the lid, and set the valve to sealing.

Use the soup button and set it to cook for 10 minutes.

After 10 minutes, let it sit for another 10 minutes to release steam.

In a separate bowl, whisk together 3 eggs and fresh lemon juice.

Ladle some hot liquid from the soup into the egg mixture to temper it before stirring it back into the soup.

Add 1 teaspoon of dry dill and black pepper to taste, stir everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens