The Electric Pressure Cooker Soup Cookbook by Karen Lee Young Review with Recipe For Greek Lemon Chicken Soup

Greek style lemon chicken soup

A rich chicken soup with a light lemon flavor


  • 1 TBS olive oil
  • 2 garlic cloves minced
  • 2 celery stalks, diced
  • 1 bay leaf
  • 1/2 cup uncooked long grain white rice
  • 1 lb boneless, skinless chicken breast
  • 5 cups chicken broth, homemade or store bought
  • 2 large eggs
  • 2 TBS fresh lemon juice
  • salt
  • freshly ground pepper
  • fresh dill for serving


  • Turn on the electric pressure cooker and select “saute” mode. Heat the olive oil and cook the onion, garlic and celery for 4 minutes until soft. Turn off the saute mode.
  • Add the bay leaf, rice, chicken and broth and stir to combine.
  • Secure the lid and select the “manual” mode. Select the cooking time for 15 minutes under high pressure. When the cooking time is done quick release any remaining steam.
  • Remove and discard the bay leaf
  • Remove the chicken and shred it with two forks.
  • In a medium bowl whisk the eggs and lemon juice. Slowly ladle 1 cup of hot soup into the egg mixture and whisk to combine.
  • Select the “saute” mode again and bring the soup to a simmer. Then stir in the shredded chicken and slowly add the egg mixture, stirring constantly. Simmer one minute or until the soup has thickened. Turn the electric pressure cooker off.
  • Season with salt and pepper to taste.
  • Garnish with fresh dill before serving if desired.


For a richer, creamier soup use three egg yolks instead of two eggs.

Cook time includes saute time, pressurization time and cook time

Keywords: soup, electric pressure cooker, instant pot, avgolemono, lemon chicken soup, chicken soup