Description
Instant Pot Chicken Lemon and Rice Soup (with Rotisserie Chicken). Greek Avgolemono soup, with homemade broth and shredded meat from a store-bought rotisserie chicken.
Ingredients
Rotisserie Chicken Broth
- 1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later
- Juices from the rotisserie chicken container
- 1 onion, peeled and halved
- 1 carrot, scrubbed and broken in half (or 4oz baby carrots)
- 1 stalk celery, broken in half
- 1 bay leaf
- 1 teaspoon fine sea salt
- 8 cups water
Rotisserie Chicken, Rice, and Lemon Soup (Avgolemono)
- 1 cup Arborio rice
- 8 cups Rotisserie Chicken Broth (from above)
- Breast meat from the rotisserie chicken, shredded (2 to 3 cups)
- 1 teaspoon fine sea salt
- 1 tablespoon corn starch
- 3 eggs
- Juice from 3 lemons
-
Minced fresh dill, for garnish
Instructions
- Pressure cook the rotisserie chicken broth for 60 minutes with a Natural Release: (Detailed broth recipe is here.) Cut the chicken breast meat off of the rotisserie chicken and set it aside for later. Add the rotisserie chicken carcass, onion, carrot, celery, bay leaf, and salt to an Instant Pot or another pressure cooker, then pour in the 8 cups of water. (It should just cover the rotisserie chicken – it’s OK if the knobs of the drumsticks are poking up.) Lock the lid and pressure cook on high pressure for 60 minutes with a natural pressure release in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot) or 50 minutes in a stovetop PC. The natural pressure release will take 30 to 40 minutes minutes. (It takes a long time for all that water to cool off. If you’re in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they’ve given their all to the broth. Strain the broth through a fine-mesh strainer, and set it aside for later. Wipe out the pressure cooker pot liner, then put it back in the pressure cooker base.
- Rice, Broth, and Chicken in the pot: Pour the rice into the pot, then stir in the chicken broth, shredded breast meat, and 1 teaspoon of fine sea salt. Lock the lid on the cooker.
- Pressure cook the soup for 5 minutes with a Quick Release: Cook at high pressure for 5 minutes in an Instant Pot, electric pressure cooker, or stovetop pressure cooker. (Use Manual Mode or Pressure Cook for an Instant Pot). Quick-release the pressure, then carefully remove the lid, tilting it away from you to avoid the hot steam.
-
Temper the eggs, then stir into the pot: Lift the inner pot full of soup out of the Instant Pot, set it on a trivet or other heat-proof surface, and let it cool down for 5 minutes, uncovered. Whisk the corn starch, eggs, and lemon juice in a large bowl. Measure out 1 cup of broth from the pot, and slowly whisk the broth into the egg and lemon juice, about ¼ cup at a time. (Did I mention going slowly? We don’t want to cook the eggs, and adding the hot broth a little at a time brings the eggs up to temperature without cooking them.) Whisk the tempered eggs back into the pot of soup. Serve, sprinkling each bowl with minced fresh dill. Enjoy!
Equipment
Buy Now → - Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: Greek