Instant Pot Egg Lemon Soup


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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 …

21 replies
  1. A M S
    A M S says:

    What does one make when they are not feeling well and they are Greek? Avo-go-lemo-no soup.
    Don't have time to make Momma's version so thank goodness you made this version! And we have our lemon tree in the backyard that makes the best lemons.

    Reply
  2. 1987 Bonnev
    1987 Bonnev says:

    Jeffrey I loved this!! But it makes too much for two people so I hoped for leftovers. But after it was in the fridge it turned almost solid! Any suggestions on how to reheat it so that it becomes a soup again?

    Reply
  3. Diana D
    Diana D says:

    I've never tried it with Feta on top. I usually add parsley to mine 🙂 My thea (Greek for aunt) taught me to make this and I usually do with chicken and rice vs Orzo. I will be trying it with Orzo next time. My boys love avgolemono. Her process was much much MUCH longer than yours but sometimes you need to do a quick meal and this is perfect. Almost always have Orzo and lemons on hand. Hers was starting with a whole chicken, boiling it, making own broth….you get where this is going. I've revised that version over the years lol. Thanks for an even quicker version!

    Reply
  4. Maria M
    Maria M says:

    I am 100% Greek and I 100% approve of this soup! I did not have orzo and thank you for including the instructions for rice. I've always been intimidated to make this soup but your recipe has it broken down in to such simple steps, it was actually easy to make, and delicious to eat.

    Reply
  5. Mike Rollain
    Mike Rollain says:

    I’ve made this twice now in the past week, once with jasmine rice and once with orzo. The orzo of course was lighter and a bit healthier, but the rice added tons of flavor and a thicker texture. Both turned out fantastically though. I’ll definitely be making this again.

    Reply
  6. Loretta De Sio
    Loretta De Sio says:

    This is ultimate comfort food! Looking forward to preparing at home. Add a lovely spinach salad with feta cheese and a warmed pita and tuck into a great dinner after an exhausting day at work.

    Reply
  7. ravenblackhawke
    ravenblackhawke says:

    Yiasou….. and this Greek Soup is properly pronounced like this: AV-GO-LEM-OH-NO SOUP).
    Also I use a double fork to mix the egg lemon mixture… (Placing 1 fork on top of the other to really beat the egg lemon mixture well, and that works better than using a single fork, or even using a wire whisk.

    "Nothing beats mixing with double forks because the double forks add proper weight, and while mixing increases the volume of the mixture since enough air gets in and the end result is always the most creamy delicious thickened egg lemon mixture"…..Enjoy & thanks for posting your video.

    Reply
  8. Twillhead
    Twillhead says:

    As you may have guessed, I'm catching up on some of your other videos in anticipation of the arrival of my Instant Pot. I was imagining what this recipe would taste like and, just before you said it, I thought, "I bet that would be great with some feta cheese on top!" Great minds, and all of that (I too am a Sondheim fanatic). Your videos are so much fun to watch!

    Reply
  9. Gerry Schipper
    Gerry Schipper says:

    Just made it…absolutely fantastic! I did add some chicken that I had picked off a roaster and froze…just thawed in microwave so I could add at end…even added the feta…just like heaven! This was my very first recipe in my instant pot too.

    Reply

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