You know those foods cooked by your Grandmother that the smell alone brings you back to your childhood? This Instant Pot Greek Chicken and Artichokes with Egg-Lemon Sauce is a spin-off of one of my favorite recipes from my Yia Yia (Grandmother in Greek).
Growing up Greek-American you can’t go over to your Grandparents house without eating something. My Yia Yia would make this recipe with chunks of tender pork swimming in the egg-lemon sauce with fresh dill. This is a recipe that she learned growing up in a small mountain village in Crete.
All of these ingredients would be available fresh to her in the village; eggs from local chickens, lemons from the trees, wildly grown and garden variety artichokes, dill from an herb garden, extra virgin olive oil from the local olive trees, and pork from a local pig.
Egg-lemon sauce or “avgolemono” is used in a wide array of Greek chicken dishes. There is a simple process of getting the egg-lemon sauce correct which I’ll explain.
I changed this Greek chicken recipe up a little bit for 2 reasons. First, I wanted to use the Instant Pot to reduce the cooking time. I’m also kind of obsessed with experimenting with the Instant Pot in the winter months.
Second, I’m using chicken breast instead of pork to make it a little healthier. I’m still including plenty of healthy fat though with 1/2 cup of extra virgin olive oil, so there’s still plenty of flavor.
In order to get the egg-lemon sauce correct, you’ll need to bring up the temperature of the eggs to the same temperature as the broth. If you don’t whisk fast enough, or pour too fast, you can curdle the sauce and it will be lumpy. In order to prevent this, you take a ladleful of broth and very slowly pour it into the eggs while whisking vigorously.
Another mistake is not adding enough broth so that the sauce doesn’t come up to the correct temperature. Two large ladlefuls of broth should be perfect. The sauce should have a little foam on top.
The last step to ensuring a perfect egg-lemon sauce is pouring it back into the rest of the food. As soon as you pour it into the food, you need to stir it immediately so it doesn’t curdle. At this point, you can keep the heat on low to keep it warm but you don’t want to cook it anymore, the eggs will curdle.
I hope with these tips will help you create the perfect egg-lemon sauce . When you taste this recipe you’ll know why it’s worth the extra effort to get the sauce right. Enjoy!
Looking for more Mediterranean Instant Pot recipes? Check these out!
The Instant Pot we use is the 6 quart version. It is just right for recipes that serve 4 all the way up to 8 servings. For us, it seems to be the perfect size. Below is the one we purchased from Amazon. I highly recommend it!
Instant Pot Greek Chicken and Artichokes with Egg-Lemon Sauce
1 1/2poundschicken breast, cut into bite sized pieces
1bunchgreen onions, washed and chopped
2carrots, washed and diced
2-14ouncescans artichoke hearts, drained and left whole
1bunchdill, washed and chopped
Lemon slices for garnish
Set the Instant Pot to saute and add the olive oil. Wait one minute for the oil to heat up and then add the chicken, green onion, and carrot.
Saute for 1 minute, stirring often.
Add the artichokes, dill, water, salt, and pepper. Stir well.
Put the top on the Instant Pot and lock it. Set the vent to "sealing" to lock in the pressure.
Set the manual time to 7 minutes. Walk away and let the Instant Pot work its magic.
Once the timer reaches 0, wearing an oven mitt, carefully set the vent to "venting" which will release the pressure.
Whisk together the lemon juice and eggs in a bowl. Take a ladle of the hot broth from the Instant Pot and slowly ladle it into the eggs and lemon while continuously whisking. You need to bring up the temperature of the eggs before adding it back to the pot.
Slowly pour a second ladle of hot broth into the eggs while continuously whisking.
Pour this mixture into the chicken and artichokes and immediately stir well. Now the egg-lemon sauce has been incorporated into the chicken and artichokes and you're ready to eat. Serve with black pepper and extra lemon slices to garnish.
George studied International Business in Greece in 2015 for three semesters. His family is from the island of Crete, and he lived with them for a whole summer. During that time, he started working for Mediterranean Living and contributing his firsthand experiences of the traditional Cretan diet. He learned fluent Greek along the way, being fully immersed in a traditional Cretan village. He is since graduated with a business degree from Worcester State University. George loves language and traveling, so he completed a TEFL certificate program at the Boston Language Institute in order to teach English abroad and travel the world. He currently works full-time blogging, recipe formulating, and social media marketing for Mediterranean Living. His passions include language, gardening, hiking, skateboarding, and watching sports. He dreams of living in Crete one day, after he travels the world learning as many languages and cultures as possible.