A cozy bowl of Instant Pot Greek lemon chicken soup with tender chicken pieces, rice, and fresh dill, with lemon slices and black pepper on top.
This Instant Pot Greek Lemon Chicken Soup is what you make when you want comfort food fast. It’s cozy like chicken soup, but bright and zesty from lemon, with that signature silky “avgolemono-style” creaminess—without any heavy cream.
The secret is simple: you pressure cook the chicken and rice for quick flavor, then whisk in an egg-lemon mixture at the end on low heat. That keeps it smooth and creamy (no scrambled egg surprises).
If you love a soothing soup that feels better than restaurant, this Instant Pot Greek Lemon Chicken Soup is a true fan-favorite.
Why You’ll Love This Instant Pot Greek Lemon Chicken Soup
- Fast comfort food. Pressure cooker speed with slow-simmered flavor.
- Creamy without cream. Egg + lemon makes the broth silky and rich.
- Bright and zesty. Lemon keeps it fresh, not heavy.
- Meal prep-friendly. Leftovers make amazing lunches.
- Family-friendly. Mild, cozy flavors you can adjust with extra lemon.
Ingredients for Instant Pot Greek Lemon Chicken Soup
Soup Base
- Olive oil (1 tablespoon). Helps soften veggies and adds flavor.
- Onion (1 small, diced). Savory base.
- Carrots (2, diced). Sweetness and color.
- Celery (2 stalks, diced). Classic soup flavor.
- Garlic (3 cloves, minced). Cozy garlic kick.
Chicken + Rice
- Chicken fillets (1 1/2 lb). Easy to shred after cooking.
- Chicken broth (8 cups, low-sodium). The main flavor—low-sodium helps control salt.
- White rice (1/2 cup). Makes it hearty; orzo works too (same amount, slightly softer).
- Dried oregano (1 teaspoon). Greek-style flavor.
- Bay leaf (1). Optional, but adds a “simmered” taste.
- Salt (1 teaspoon) + black pepper (1/2 teaspoon). Season to taste.
Egg-Lemon Finish
- Eggs (2 large). Creates the creamy texture.
- Lemon juice (1/3 cup, fresh). Bright and zesty.
- Lemon zest (1 teaspoon, optional). Big lemon aroma.
Finish
- Fresh dill or parsley (2 tablespoons). Fresh, herby finish.
Helpful note: You add the egg-lemon mixture after pressure cooking, with the heat low. That’s how you keep it silky.
Instant Pot Greek Lemon Chicken Soup Recipe Step-by-Step
- 1. Sauté: set the Instant Pot to Sauté. Add olive oil, onion, carrots, and celery. Cook 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- 2. Pressure cook: add chicken broth, chicken fillets, rice, oregano, bay leaf (if using), salt, and pepper. Lock the lid. Cook on High Pressure for 8 minutes.
- 3. Release: let it Natural Release for 10 minutes, then carefully do a quick release for any remaining pressure.
- 4. Shred: remove the chicken, shred or chop into bite-size pieces, then return it to the pot.
- 5. Whisk the egg-lemon mix: in a bowl, whisk eggs until smooth, then whisk in lemon juice (and zest if using).
- 6. Temper: ladle 1–2 cups hot broth into the egg mixture slowly while whisking constantly.
- 7. Finish: set Instant Pot to Keep Warm (or Sauté on LOW if yours allows). Slowly stir the tempered egg mixture back into the pot. Warm 2–3 minutes—do not boil.
- 8. Serve: top with dill or parsley and an extra squeeze of lemon if you like.
Tips for Perfect Instant Pot Greek Lemon Chicken Soup
- Whisk while tempering. Slow and steady keeps it creamy.
- No boiling after eggs. Boiling can curdle the broth.
- Adjust thickness. Add broth if it thickens as it sits.
- Fresh lemon matters. It makes the flavor pop.
- Taste at the end. Add salt or lemon to balance.
Variations & Substitutions
- Use orzo: Swap rice for orzo for a classic restaurant feel.
- Add greens: Stir in spinach at the end until wilted.
- More lemon: Add an extra tablespoon lemon juice right before serving.
- “Lazy” version: Use cooked shredded chicken and pressure cook just the rice + broth, then add chicken back in.
Storing & Reheating
- Fridge: Store for 3–4 days in an airtight container.
- Reheat: Warm gently over low heat (do not boil). Add broth to loosen.
- Freezing: Not recommended (egg-lemon broths can change texture after thawing).
Serving Suggestions & Pairings
- Serve with warm rolls or breads & rolls for dipping.
- Pair with a crisp salad for a fresh side.
- Put lemon wedges on the table so everyone can brighten their bowl.
Reader Review: “So creamy and lemony! I love that it’s Instant Pot fast but tastes like it simmered all day.”
Recipe Card: Instant Pot Greek Lemon Chicken Soup
Prep Time: 15 minutes
Cook Time: 25 minutes (includes pressure + release)
Total Time: 40 minutes
Yield: 8 servings
Category: Soups & Stews, Dinner
Method: Instant Pot
Cuisine: Greek
Diet: High-Protein