Instant Pot Egg Lemon Orzo Soup

by | May 28, 2017

Instant Pot Egg Lemon Orzo Soup

by | May 28, 2017

Welp, it’s definitely soup season and there are few things as satisfying as a rich, thick, creamy abyss to sink your spoon into. Up the ante if it doesn’t have any heavy cream or butter in it. TRIPLE your bets if it only takes 4 (yes, you read that right, FOUR) ingredients and only 10 (nope, you don’t need to clean your glasses, TEN) minutes right in the Instant Pot!

Avgolemono, a Greek classic, is an Egg Lemon soup typically served with Orzo and it is heaven in a bowl – and it brings me back to my favorite Greek restaurant in Commack, Long Island where I grew up as I couldn’t get enough of the stuff. Very thick and creamy, yet light at the same time! Here’s how you make this gem of the Santorini Sun!

  • 6 cups of chicken broth (I used 6 cups of water + 6 teaspoons of Chicken Better Than Bouillon)
  • 3/4 cup uncooked orzo
  • 3 eggs
  • Juice of 2 squeezed lemons (I’d suggest you use this to Lemon Juice in a bottle)

If you wish to add some Instant Pot shredded chicken, click here to see how to make it!

You can also sub rice for the Orzo!

  1. Add broth and orzo to the Instant Pot. Close lid.
  2. Hit “Manual” or “Pressure Cook” High Pressure for 5 minutes
  3. Quick release. As soon as you remove the lid hit “Sauté” and “Adjust” to the “Less” setting
  4. While the broth and orzo are cooking, combine the eggs and lemon juice and beat it well with a fork
  5. Slowly pour 1 cup of the cooked broth into the lemon-egg mixture and stir for about a minute. This is going to give a nice jump start to slowly start to cook the egg mixture
  6. Now slowly pour the lemon-egg-broth mixture into the Instant Pot, constantly stirring for a good 3 minutes. When it sits still for a moment and it begins to bubble, it’s done and turn the Instant Pot off.
  7. Ladle into bowls and add whatever else you make like (including shredded chicken* or some crumbled feta to garnish). But it’s PERFECT as is!
  8. Enjoy!

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