Ingredients

• 6 cups chicken broth
• 1 cup uncooked orzo
• 3 large eggs
• juice of 2 fresh lemons
• crumbled feta cheese (optional)

Directions

Place the chicken broth and orzo in an instant pot.

Pressure cook on high for 5 minutes.

While the broth and orzo cook, combine the eggs and lemon juice in a bowl and whisk until totally combined.

When the broth and orzo are done, do a quick release.

Temper the egg mixture by slowly pouring about 1 cup of the broth into it, whisking constantly.

Slowly pour the tempered egg mixture back into the broth, stirring constantly for about 3 minutes. The goal is to ensure the egg doesn't scramble, ensuring the soup is smooth and creamy.

Serve, optionally topping with the crumbled feta.

Source

The Step-by-Step Instant Pot Cookbook by Jeffrey Eisner