Instant Pot Greek Avgolemono Chicken Couscous

Name: Instant Pot Greek Avgolemono Chicken Couscous
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 tablespoon (15 ml) olive oil; 1 medium (150 g) yellow onion, diced; 1¼ lb (565 g) boneless, skinless chicken breasts, cut into 1-inch chunks; kosher salt; black pepper, freshly ground; 5 cup (1200 ml) low-sodium chicken broth; ¾ cup (150 g) pearl couscous; 2 eggs large eggs, at room temperature; ¼ cup (60 ml) fresh lemon juice; 3 tablespoon (9 g) fresh dill, chopped

From the MyKitchenBank Kitchen

This Instant Pot Greek avgolemono soup blends creamy, lemony richness with tender chicken and pearl couscous in just over half an hour. Avgolemono—the classic Greek preparation of eggs and lemon—creates a velvety, luxurious sauce without any cream, while the pearl couscous adds hearty substance and tender bites. It's a bright, deeply satisfying dish that delivers warmth and authentic Mediterranean flavor with minimal effort.

Prep: 15 min
Cook: 17 min
Wait: 3 min
Total: 35 min
Makes: 4 servings (about 6–7 cups total)

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Steps

Before you start

Have all ingredients prepped and measured before starting, especially room-temperature eggs for easier tempering
Read through the entire recipe, particularly the egg-tempering step, so you understand the process
Ensure your Instant Pot is clean and the sealing ring is properly seated

1
Sauté aromatics
- Turn on the Instant Pot's sauté function and add 1 tablespoon of olive oil.
- Once shimmering (about 1 minute), add the diced onion and cook for 2–3 minutes, stirring occasionally, until softened, fragrant, and just beginning to turn golden at the edges.
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Ready when: Onion is soft and fragrant with light golden edges
Tip: Don't let the onion brown too much; it should remain light and tender, not caramelized
2
Add and brown chicken
- Add the chicken chunks to the pot and sprinkle with a pinch of salt and black pepper.
- Stir to coat evenly in the hot oil and scatter around the pot.
- Cook for 1–2 minutes, stirring occasionally, until the chicken pieces are lightly browned on most sides.
- The chicken does not need to be fully cooked at this stage—it will finish during pressure cooking.
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Ready when: Chicken is lightly browned on the outside
3
Pressure cook chicken and couscous
- Pour in the 5 cups of chicken broth, using a wooden spoon to scrape the bottom of the pot gently, releasing any browned, flavorful bits (this adds depth).
- Add the pearl couscous and stir well to distribute evenly throughout the liquid.
- Turn off the sauté function, carefully close the Instant Pot lid, make sure the steam valve is in the sealed position, and select high pressure for 10 minutes.
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Ready when: Instant Pot reaches full pressure and the countdown timer begins
Tip: Make sure the sealing ring is properly seated and the steam valve is fully set to sealed before the pot begins pressurizing
4
Release pressure
- When the cooking timer beeps and completes, the pot has finished cooking.
- Allow the pressure to release naturally for 3 minutes—during this time, the pressure will drop gradually without any steam escaping.
- Then, carefully move the steam valve to the venting position with a wooden spoon to release any remaining steam.
- Once all steam has vented and the float valve has dropped (you'll hear a soft click and see it sink), open the lid away from you to avoid any residual steam.
- Give the contents a gentle stir.
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Ready when: Float valve has dropped completely and no steam is escaping
Tip: Never force the lid open; wait until the float valve drops fully to ensure all pressure is released
5
Prepare avgolemono mixture
- While the pot is cooking or immediately after releasing pressure, whisk together 2 large eggs and 1/4 cup of fresh lemon juice in a medium bowl.
- Whisk vigorously for about 30 seconds to combine until the mixture is well-blended, slightly pale, and slightly frothy.
- This is the essence of avgolemono—the creamy, tangy heart of the soup.
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Ready when: Mixture is well combined, slightly pale, and slightly frothy
Tip: Using room-temperature eggs (not cold from the fridge) helps protect them from scrambling when exposed to hot broth
6
Temper eggs with hot broth
- To prevent the eggs from scrambling, you must temper them slowly.
- Using a ladle, slowly transfer about 1 cup of hot broth from the Instant Pot into the egg mixture while whisking constantly.
- Add the broth in a thin, steady stream over the course of 1 minute, whisking continuously.
- This gradual introduction of heat brings the eggs safely to temperature without curdling or scrambling them into small, unpleasant bits.
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Ready when: Mixture is warm, smooth, silky, and creamy-looking
Tip: Whisk constantly while adding broth—don't rush this step and never stop whisking, or the eggs will scramble from the intense heat
7
Finish soup with avgolemono and dill
- Slowly pour the entire tempered egg mixture back into the Instant Pot while stirring gently and constantly with a wooden spoon.
- The residual heat in the pot will warm the eggs fully, transforming the broth into a creamy, velvety sauce.
- Once combined, stir in the 3 tablespoons of chopped fresh dill, distributing it evenly throughout.
- Taste the soup and adjust the seasoning with additional salt and black pepper to your liking.
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Ready when: Soup is creamy and silky, dill is evenly distributed, and flavors are balanced
Tip: Stir gently to avoid breaking apart the tender couscous grains and keep the broth silky

Good to know

Tips

Tempering is absolutely crucial. Never add eggs directly to hot soup—they will scramble. Always whisk hot broth into the egg mixture slowly, stirring constantly, to bring them safely to temperature.
Fresh lemon juice is non-negotiable. Bottled juice often tastes flat, metallic, or overly sour. Freshly squeezed lemon juice will give you the bright, authentic, Mediterranean flavor the dish deserves.
For extra creaminess and richness, increase the eggs to 3 large eggs while keeping the lemon juice at 1/4 cup. This creates a denser, more luxurious sauce.
Pearl couscous cooks quickly, and raw chicken should never sit at room temperature. Do not use the Instant Pot's delay-start function for this recipe.

Make ahead

You can prepare the chicken broth, chop the onion, and cut the chicken into 1-inch chunks up to 24 hours ahead. Store each in separate airtight containers in the refrigerator. The finished soup is best served fresh (within a few hours) when the avgolemono sauce is at its creamiest, though it will keep refrigerated for up to 3 days.

Storage & reheating

Refrigerator: Transfer leftover soup to an airtight container and refrigerate for up to 3 days. The egg-based sauce may thicken or separate slightly when cold. To reheat, place on the stovetop over medium heat and add a splash of water or additional broth while stirring gently and frequently to restore the creamy consistency. Do not boil. Freezer: Not recommended, as the avgolemono sauce tends to separate and become grainy when frozen and thawed, losing its essential silky texture.

Substitutions

pearl couscous → Regular (fine) couscous or orzo pasta. Use the same measurement (3/4 cup) but reduce the pressure cooking time to 8 minutes for regular couscous, as it cooks faster than pearl couscous. Orzo will take 8–9 minutes.
boneless, skinless chicken breasts → Boneless, skinless chicken thighs. Use 1.5 lbs (680 g) of chicken thighs. They are slightly fattier and more flavorful; cooking time remains 10 minutes under pressure.
fresh dill → Fresh parsley or dried dill. Use 3 tablespoons fresh flat-leaf parsley, finely chopped, or 1 tablespoon dried dill for a more subdued herbal note.
fresh lemon juice → White wine or fresh lime juice. Replace with 1/4 cup dry white wine for a different acidity and a slightly more savory flavor, or use lime juice for a brighter, more tropical twist.