Step 1

Turn your Instant Pot to the saute setting. When the display says HOT add in the olive oil. Swirl the oil around. Add in the onion. Stir and saute the onion for about 3-4 minutes. Add in 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.

Step 2

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.

Step 3

Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes (high pressure).

Step 4

Let the pressure release naturally for 10 minutes and then move the valve to venting.

Step 5

Open the pot and use tongs to remove chicken. Place the chicken on a cutting board and let rest.

Step 6

In a bowl whisk together the 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.

Step 7

Add the lemon juice into the pot.

Step 8

In a bowl whisk together the eggs until frothy. Ladle 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.

Step 9

Shred the chicken* and add it to the pot.

Step 10

Ladle soup into bowls and serve with feta, if desired.