Instant Pot Avgolemono Soup With Chicken Food

GREEK AVGOLEMONO CHICKEN SOUP

Steps:

• Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
• When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.
• Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.
• You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

AVGOLEMONO SOUP

Steps:

• Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a bowl to cool, strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop cooked chicken meat.
• Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet. Cook and stir onion mixture over medium heat until onion is soft, sweet, and golden, 7 to 10 minutes.
• Stir onion mixture into chicken broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.
• Whisk eggs, cayenne pepper, and black pepper together in a bowl; whisk in lemon juice. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Add 1 more cup of broth to egg mixture and whisk. Pour egg mixture into broth in the pot, add chopped chicken, and cook until heated through, about 5 minutes more.

INSTANT POT AVGOLEMONO SOUP WITH CHICKEN

Steps:

• Place the chicken, half the onion, the carrot, celery, garlic, salt, and bay leaf in the inner pot of your electric pressure cooker and cover with 1 cup cold water. Close the lid and make sure the pressure release valve is closed. Select the Pressure Cook function and set the cooking time to 10 minutes at high pressure.
• When the cooking program is complete, release the pressure manually and remove the lid. Remove the inner pot and transfer the chicken to a plate.
• Set a strainer over a bowl. Strain the liquid from the pot into the bowl, discarding the solids (you should have about 2 cups of liquid); set aside. Wipe out the inner pot and return it to the pressure cooker.
• When the chicken is cool enough to handle, shred the meat using two forks or your hands and set aside.
• Pour the olive oil into the inner pot of the pressure cooker. Select the Sauté function and set the heat level to "Normal". Dice the remaining onion half. When the oil is shimmering, after about 2 minutes, add the remaining onion and sauté, stirring frequently, until softened, about 3 minutes. Press Cancel to turn off the Sauté function.
• Add enough additional broth or water to the reserved cooking liquid to make 5 cups of liquid total, then add the liquid to the pot. Add the orzo and stir to cover the pasta with the liquid. Close the lid and make sure the pressure release valve is closed. Select the Pressure Cook function and set the cooking time to 3 minutes at high pressure.
• Meanwhile, whisk together the eggs and lemon juice in a heatproof bowl.
• When the cooking program is complete, allow the pressure release naturally for 10 minutes, then manually release the remaining pressure and remove the lid.
• While whisking continuously, slowly ladle 1 cup of the hot broth from the pot into the egg mixture to temper the eggs. (This will prevent the eggs from curdling in the hot liquid.) Then slowly pour the tempered egg mixture back into the pot with the remaining broth. Add the chicken and stir to combine. Taste and adjust the seasoning, adding more salt, if needed, and the pepper. (Use the Keep Warm function to maintain the soup's temperature. Do not turn on the Sauté function or allow the soup to come to a boil at any point after adding the eggs, which would cause the soup to break or curdle.)
• Serve the soup immediately, garnished with dill, if desired.

AVGOLEMONO SOUP (CHICKEN SOUP)

Steps:

• Place the chicken in a large stock pot and fill with enough water to cover it.
• Bring to a boil and remove the foam.
• At this point add the onion and salt and pepper to taste.
• Once the chicken is boiled remove it and the onion from the pot.
• Now add the rice or orzo to the broth and let it boil.
• When the rice or orzo is ready, add the avgolemono sauce.