Sprig Originals's kitchen / Instant Pot Greek Lemon Chicken and Rice Soup

Instant Pot Greek Lemon Chicken and Rice Soup

Name: Instant Pot Greek Lemon Chicken and Rice Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: greek
Ingredients: 2 tbsp olive oil; 1 yellow onion, finely chopped; 1.5 lb boneless skinless chicken thighs; 3/4 cup long-grain white rice, rinsed; 1 tsp dried oregano; 6 cups chicken broth; 1.5 tsp kosher salt and freshly ground black pepper; 3 large eggs; 2 lemons, juiced (about 1/3 cup); 3 tbsp fresh dill, chopped

By Sprig Originals ✓ · cooked up in Sprig

⏱ 35 min🍽 Serves 4👨‍🍳 easygreek

Gluten-FreeDairy-FreeHigh-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

Everything for this silky Greek lemon soup goes into the pressure cooker at once: chicken thighs, rice, onion and broth cook together in a single 8-minute cycle, then a quick whisk of eggs and lemon juice turns the broth glossy and creamy without a drop of cream. Dinner in about half an hour, one pot to wash.

Ingredients

Soup

2 tbsp olive oil
1 yellow onion, finely chopped
1.5 lb boneless skinless chicken thighs
3/4 cup long-grain white rice, rinsed
1 tsp dried oregano
6 cups chicken broth
1.5 tsp kosher salt and freshly ground black pepper

Egg-lemon finish

3 large eggs
2 lemons, juiced (about 1/3 cup)
3 tbsp fresh dill, chopped

Instructions

Set the Instant Pot to Sauté (normal). Add the olive oil and onion and cook, stirring, for 4 minutes until softened and translucent. Press Cancel.
Add the chicken thighs, rinsed rice, oregano, 1 1/2 tsp salt, a few grinds of black pepper and the chicken broth. Stir once and scrape the bottom so no onion is stuck.
Lock the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. When the cycle ends, let the pressure release naturally for 5 minutes, then carefully turn the valve to Venting to release the rest.
Lift the chicken onto a plate with tongs and shred it with two forks. Press Cancel so the pot is not heating.
In a bowl, whisk the eggs and lemon juice until smooth and frothy. Ladle in about 2 cups of the hot broth one ladle at a time, whisking constantly, until the mixture is warm and thin — this is what keeps it from curdling.
Pour the egg-lemon mixture back into the pot, stirring as you go, then return the shredded chicken and stir in the dill. Taste and add salt, pepper or more lemon juice. Serve right away; do not let it boil.
Serve in warm bowls with extra dill and a lemon wedge.

Chef's tips

Temper slowly: if the egg mixture goes in cold or all at once it will scramble. Warm it with at least 2 cups of hot broth first.
The rice keeps drinking liquid as it sits, so leftovers will be thick — loosen with a splash of broth or water when reheating gently (never boiling).
Rotisserie chicken shortcut: skip the raw thighs, pressure cook the rice and broth for 6 minutes, then stir 3 cups shredded cooked chicken in at the end.

Nutrition (per serving, estimated)

487calories

38gprotein

46gcarbs

17gfat

Estimates only — values vary with brands and portions.

Made with Sprig

Instant Pot Greek Lemon Chicken and Rice Soup was created in Sprig — the AI chef that turns any craving into a complete recipe, plans your week, and shops with one smart list.

Start your free trial See plans

7 days free · cancel anytime · the app lands in the App Store soon

Not ready yet? Get the occasional recipe worth cooking.

You're on the list — check your inbox!

Unsubscribe anytime. Privacy Policy

More from Sprig Originals

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Chilled Watermelon Gazpacho with Cucumber-Chile Relish

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem