That first hiss from the cooker tells you something good is happening. You spot that float valve popping up, and suddenly all the kitchen smells start swirling together in anticipation. It’s like a warm secret breathing through the sealing ring, promising dinner’s almost ready.
That valve hiss is a signal you can’t ignore, hinting the broth’s soon gonna be full of flavor, and the chicken’s tender pull will be spot on. You catch a whiff of garlic and lemon sneaking out, making you wanna peek inside, but you gotta trust the process.
Pressure cooking Avgolemono isn’t just about fast food, it’s about that perfect meld of tangy, silky broth infused with chicken goodness. You feel that broth depth building, each bubble a little cheer for your taste buds. Soon enough, you’ll be ladling out a bowl that’s cozy and bright all at once.
Why This Recipe Works Every Single Time
- Using the float valve helps you know exactly when pressure’s reached.
- The sealing ring keeps all those lemony aromas locked in tight.
- Tempering the eggs prevents curdling and keeps soup creamy.
- Orzo cooks perfectly under pressure, soaking up the broth.
- The chicken breasts get tender without drying out.
- Fresh dill adds that punch of herbal brightness right at the end.
- The lemon juice brightens the whole bowl without overpowering.
Everything You Need Lined Up
- 1 tablespoon olive oil for that smooth starting point.
- 1 medium onion, diced for sweet, soft base flavors.
- 1 medium carrot, diced to add a subtle sweetness and texture.
- 2-3 celery stalks, diced to bring balance and earthiness.
- 2-3 garlic cloves, finely chopped – garlic’s gotta come through.
- 2 bay leaves to infuse that classic herby tone into your broth.
- 2 chicken breasts (about 12 oz) for tender, protein-packed bites.
- 6 cups chicken stock to build that silky broth depth.
- ¾ cup orzo for texture that hugs the broth just right.
How It All Comes Together Step by Step
- Heat the olive oil in a large stock pot or Dutch oven. Toss in the diced onion, carrot, and celery. Cook ‘em for 8-10 minutes on medium heat till they’re all softened and smell amazing.
- Add the garlic and bay leaves. Stir around and let the garlic get just slightly golden—don’t let it burn or the soup will turn bitter.
- Place the chicken breasts in, then pour in the chicken stock. Close the lid, seal that sealing ring, and turn your pressure cooker on high until you hear that hiss and see the float valve rise.
- Let it simmer under pressure for about 15 minutes. That’s when chicken gets tender and juicy, soaking up all those flavors.
- Release the pressure naturally or use quick release if you’re pressed for time. Pull out the chicken breasts and bay leaves. Shred the chicken with two forks.
- Add the orzo to the pot. Cook it uncovered for about 10 minutes until orzo’s nice and tender.
- While orzo cooks, whisk 2 egg yolks with the lemon juice in a separate bowl. Ladle out 1-2 scoops of soup and slowly pour it into the eggs while whisking. This tempers the eggs so they don’t scramble. Pour this mix back into the pot and stir it gently.
- Simmer the soup for 5 more minutes to thicken slightly. Stir in the shredded chicken and some fresh dill. Adjust salt and pepper to taste. Serve up with extra dill and cracked black pepper if you’re feeling fancy.
Valve Hacks You Need to Know
- Keep an ear out for the valve hiss—that’s telling you the cooker hit pressure and is doing its thing perfectly.
- If you’re short on time, quick release is your friend but never skip natural release for super tender chicken.
- Watch the sealing ring for any cracks or residue before cooking. It’s what keeps your broth depth steady and pressure locked in.
Your First Taste After the Wait
You gotta love that first sip when the soup’s fresh and warm. That lemon brightness hits your tongue right away but then melts into the tender pull of the shredded chicken. It’s a perfect balance.
The broth is silky, with the orzo soaked through with all the herby, garlicky, and lemony flavors. You catch hints of fresh dill bringing everything together with a pretty green punch.
As you spoon more in, the texture flips between smooth broth and tender bits that snap and soften in your mouth. Dang, it’s comforting but bright enough to wake ya up on a chilly day.
The seasoning is just right, not too salty, letting the lemon juice and chicken stock do the heavy lifting on flavor. It’s a soup that feels like a hug in a bowl.
Your Leftover Strategy Guide
- Store leftovers in an airtight container in the fridge. They’ll keep well for about 3 days—but the orzo tends to soak up a lot of broth, so don’t be surprised if it looks thicker.
- When reheating, add a splash of chicken stock or water to loosen the broth. Heat gently on the stove or in the microwave, but don’t let it boil or the eggs could curdle.
- If you wanna freeze, pour the soup into freezer safe containers leaving room for expansion. Freeze up to 3 months—but be prepared that texture might change a bit after thawing.
- When thawing frozen soup, do so overnight in the fridge for best texture and flavor. Reheat slowly and add broth as needed.
Everything Else You Wondered About
- Can I use chicken thighs instead of breasts? Yep, thighs work real good and add a richer flavor. Just make sure they’re boneless and skinless for easiest shredding.
- Why do I need to temper the eggs? Tempering stops the eggs from scrambling in the soup, keeping it smooth and silky like it’s supposed to be.
- Can I swap orzo for another grain? You sure can! Pearl barley or small pasta like pastina work fine but adjust cooking times accordingly.
- What if my pressure cooker has no float valve? Some electric cookers use digital sensors instead. Just follow your cooker’s manual for pressure settings.
- How bright should the lemon flavor be? It’s meant to be fresh and lively but not sour. You can tweak the lemon juice to your taste before serving.
- Can I add veggies like spinach or kale? Absolutely. Toss them in at the end, just a few minutes before finishing so they stay green and fresh.
Related Recipes
- Try our quick Pressure Cooker Amish Country Casserole packed with comfort and rich flavors.
- Pair with our light and crispy Baked Zucchini Fritters with Yogurt Dip for a fresh side dish.
- Enjoy a creamy celebration with Creamy Sun-Dried Tomato Shrimp Pasta, a quick dinner to impress.
- Craving something sweet after? Try the Vanilla Bean Crème Brûlée Cupcakes for a luxurious dessert.
Avgolemono — Greek Lemon Chicken Soup
A velvety, lemon-infused Greek chicken soup made in the pressure cooker with tender shredded chicken, orzo, garlic, and fresh dill for the perfect cozy meal with bright flavor.
Ingredients
Equipment
Method
Instructions
- Heat the olive oil in a large stock pot or Dutch oven. Add the diced onion, carrot, and celery. Cook on medium heat for 8-10 minutes until softened.
- Add the garlic and bay leaves. Stir and cook until garlic is slightly golden, not burned.
- Add the chicken breasts and pour in the chicken stock. Seal the pressure cooker and cook on high pressure for 15 minutes.
- Release pressure (natural or quick release). Remove chicken and bay leaves. Shred chicken with two forks.
- Add the orzo and cook uncovered for 10 minutes until tender.
- Whisk egg yolks and lemon juice. Temper by slowly adding 1-2 scoops of hot soup while whisking, then stir mixture back into the pot.
- Simmer for 5 more minutes to slightly thicken. Stir in shredded chicken, fresh dill, and adjust seasoning. Serve warm with extra dill and black pepper.
Notes
Store leftovers in the fridge for up to 3 days. Reheat gently and add broth as needed. Can be frozen for up to 3 months but texture may change slightly.
