Greek Chicken, Lemon and Rice Soup in the Instant Pot

 From 365 Days of Crockpot

Ingredients:

1 Tbsp olive oil
1 onion, diced
6 cups chicken broth 
2 large carrots, cut into quarter inch slices
1 rib of celery, diced
1 tsp salt
1 tsp pepper
3/4 cup long grain white rice
2 chicken breasts (about 1 1/2 pounds)
2 Tbsp butter, melted
2 Tbsp flour
1/4 cup fresh lemon juice
2 eggs
feta cheese


Turn your Instant Pot to the saute setting and add the olive oil. 

Stir and saute the onion for about 3-4 minutes. 

Add the broth and let the broth heat up while you cut up your carrots and celery. 

Add in the carrots, celery, salt, pepper and rice.
Cut your chicken breasts in half, so they are half as thick. This will help them cook at the same rate as the rice. Add them into the pot.
Set the manual/pressure cook button to 5 minutes (high pressure).
Let the pressure release naturally for 10 minutes and then move the valve to venting.

Pro tip: drape a dish towel over the release valve because this tends to splutter a lot when venting manually and it will reduce clean up a lot!

Remove chicken and place on a cutting board to rest.
In a bowl whisk together the melted butter and flour until smooth. Ladle a cup of the soup into the flour/butter mixture and whisk until smooth. Ladle the mixture back into the pot. This will help to thicken the soup.

Add the lemon juice into the pot.
In a bowl whisk together the eggs until frothy. Temper the eggs by ladling a tablespoon of the hot soup into the eggs and whisk, then repeat the process a few times. This way the eggs won’t scramble. Add the entire mixture into the pot and stir. This will make the soup creamy and thick.

Shred the chicken and add it to the pot.
Ladle soup into bowls and serve with feta.