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February 11, 2020/3 Comments
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30 Days of Greek Cooking: Day 2 of 30
I honestly enjoy making avgolemono at home. I typically prepare it in my crock pot so it cooks throughout the afternoon while I run my errands, but I opted to use my new Instant Pot tonight. Full disclosure: this was my first time ever cooking in an Instant Pot. And guess what? I LOVE IT!
Instant Pots (like this one) are a small life-altering investment that is absolutely worth the purchase. They save so much time and effort by bringing a 12-step recipe down to about 5 or 6 and your cooking time is astronomically less. All you need to worry about is prepping and tossing the ingredients in for a few minutes. I’m telling you, these things change your life!
What is Avgolemono?
Avgolemono (pronounced ah-voh-leh-moh-noh) is a traditional Greek sauce made with egg yolk, lemon juice, and warm broth. The word itself actually translates to “egg-lemon” in Greek. This sauce is poured into a chicken soup to create a silky, creamy, and tangy mixture with orzo, veggies, & herbs.
The origin of this soup can be traced back to Southern Europe, where it was brought to Greece by Sephardic Jews. After lemons became popular in the Mediterranean region in the 10th century, they became the main ingredient that gives this dish its tangy taste.
It is said that villagers in Greece traditionally make a “kissing” sound while they add the avgolemono to the soup. This myth is supposed to help you keep the egg from breaking apart or heating too quickly while combining. It’s important to constantly stir as you carefully pour the lemon-egg mixture into the broth. Additionally, you should always temper the eggs instead of cracking them directly into the pot.
A very similar sauce is also known as “brodettato” in Italy.
Avgolemono – Instant Pot
- Author: Christina Taylor
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Traditional avgolemono is a Greek sauce made of lemon, egg, and warm broth. In this case, the sauce is added to a chicken soup and the result is what’s most commonly referred to as Avgolemono.
4 tablespoons extra virgin olive oil, divided
2 large boneless skinless chicken breasts, cubed into bite-sized
1 medium yellow onion, finely diced
4 garlic cloves, minced
2 large celery stalks, diced
1 large carrot, diced
3/4 cup orzo, uncooked (whole wheat if possible)
6 cups unsalted chicken stock
3 large eggs, 1 with yolk only (more if you desire a thicker consistency – see notes*)
3 tablespoons fresh dill, chopped & not packed
1 lemon, zested
1 1/2 lemons, juiced (see notes*)
1/2 lemon, cut into wheels (optional)
2 bay leaves
salt
black pepper
1 handful fresh parsley (optional)
Instructions
- Select “sautée” setting on Instant Pot and let heat until it reads “hot” on the screen.
- Add 3 tablespoons EVOO and then add the cubed chicken breast. Sautée until chicken is browned, then turn Instant Pot off. Remove chicken and set aside.
- Add 1 tablespoon EVOO to Instant Pot again. Add onion, celery, and carrots and sautée for 2 minutes.
- Add garlic and continue to sautée for 1 minute.
- Add cooked chicken breast cubes, lemon zest, fresh dill, orzo, chicken stock, bay leaves, and salt and pepper to taste. Select “cancel” on Instant Pot to turn off the “sautée” mode.
- Cover and close lid. Make sure vent is sealed. Select “soup” on Instant Pot and set timer to 15 minutes.
- Once cooking time is up, let pressure come down naturally for 3 minutes. Carefully use the “quick release method” to get rid of any remaining pressure.
- Whisk 2 whole eggs and 1 egg yolk in a medium bowl. Add lemon juice to bowl and continue whisking until combined. To temper, slowly whisk in ½ cup broth from Instant Pot to egg-lemon mixture.
- Slowly pour egg mixture into Instant Pot while stirring continuously. For thicker texture, repeat step 8 again with 1 egg yolk at a time and pour into Instant Pot until desired level of thickness is achieved.
- Allow to settle for 5 minutes. Serve in bowls. If desired, garnish with fresh parsley and lemon wheels.
Notes
egg is used as the thickening agent for this dish.
juice the lemon you used for zest to reduce waste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Soup
- Method: Instant Pot
- Cuisine: Greek
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