Instant Pot Greek Lemony Chicken & Orzo Soup

My Instant Pot (affiliate Amazon link): https://amzn.to/2ZM3dM6

Print this recipe here:https://www.dimitrasdishes.com/instant-pot-greek-lemony-chicken-orzo-soup/
Ingredients
The Stock:

1 whole chicken or 6 bone-in skinless thighs
12 cups (4 liters) water
1 onion, quartered
2 carrots, peeled
2 celery stalks
6 garlic cloves
2 teaspoons salt
1/2 teaspoon turmeric powder
freshly ground black pepper, to taste
The Soup:

1 carrot peeled and diced
1 cup uncooked orzo pasta or Arborio rice
8 egg yolks
1/4-1/2 cup fresh lemon juice
1 heaping teaspoon cornstarch
1/2 teaspoon dried dill or 2 tablespoons finely chopped fresh parsley
Notes
Add all of the stock ingredients to the Instant Pot. Stir and cover with the lid. Set to high pressure for 17 minutes and set the pressure valve to the "seal" position.

Keep in mind that it takes about 10 minutes for the Intsant Pot to come to pressure.

Allow 15 minutes to slow release the pressure and then move the valve to "vent" to release the remaining steam.

Carefully remove the chicken and veggies.

Shred the chicken and set aside.

Add the orzo pasta or the rice to the stock along with the diced carrot.

Cover with the lid and set to high pressure for 2 minutes. Allow 10 minutes to slow release the pressure then move the valve to vent.

In a bowl, add the egg yolks, cornstarch, lemon juice and dill. Whisk them all together until smooth. Add some hot broth to the egg mixture to temper it.

Pour the egg-lemon mixture into the Instant Pot and add the shredded chicken.

Set the Instant Pot to the saute feature until the soup thickens slightly. About 3-5 minutes.

Taste and adjust the seasoning if needed.

Serve. Kali Orexi!



Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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