Greek Lemon Chicken Soup in Your Pressure Cooker
My Greek lemon chicken soup is a fragrant and vibrant soup that's ready in just 30 minutes. It's a healthy low carb take on the classic Avgolemono soup. Egg and lemon make this high protein soup rich and creamy without the need for any dairy cream!
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon olive oil to start the base with a nice gentle heat
- 1 onion diced small
- 1 carrot diced small
- 2 celery ribs diced small
- 2 cloves garlic minced
- 2 bay leaves
- 3 cups chicken cooked and shredded
- 4 cups chicken broth
- 2 cups cauliflower rice frozen
- 2 eggs beaten
- 4 tablespoons fresh lemon juice for brightness
- Salt to taste
- black pepper to taste
- fresh dill finely chopped
- fresh parsley finely chopped
Instructions
Instructions
- First, heat that olive oil in your pressure cooker pot on medium heat. You wanna get it nice and warm but not smoking.
- Toss in the diced onion, carrot, and celery. Sauté these for about 5 minutes until they soften and start smelling great.
- Stir in the garlic, and let it cook just a minute more until fragrant—you really can’t rush garlic.
- Add the bay leaves, cooked chicken, and chicken broth. Bring everything up to a boil to get the flavors mingling.
- Place the lid on and lock it down. Wait for the float valve to pop up and the valve hiss to start. That’s your steam cue to start timing about 8 minutes for raw chicken or 5 for precooked.
- When time’s up, it's time for the quick release. Remember to keep your hands safe as the valve hiss lets out steam fast.
- Stir in the cauliflower rice and cook another 5 minutes with the lid off so it warms through and blends well.
- Finally, temper the beaten eggs by slowly mixing a ladle of hot soup into them. Pour the egg mix back while stirring fast to get that creamy love in your soup. Remove bay leaves. Season to taste with salt and pepper before serving.
Notes
Make sure to temper the eggs properly to avoid scrambling. Adjust lemon juice to taste.