Avgolemono Greek Soup

INSTRUCTIONS

1. Add the chicken thighs, rinsed rice, chicken stock, and salt to the Instant Pot.
2. Pressure Cook on High/More for 5 minutes. Once the timer is up, allow the Instant Pot to naturally release for 8 minutes. Then, carefully flip the valve to release any remaining pressure.
3. While the soup is cooking, whisk the eggs in a bowl. Gradually whisk in the lemon juice and zest until combined.
4. Once the pressure has been released, remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
5. Temper the egg-lemon mixture by slowly adding 1-2 ladles of hot broth to a blender with the lemon-egg mixture. Puree until smooth. Gradually pour the tempered mixture back into the Instant Pot, stirring gently to combine.
6. Press Sauté – Normal/Medium for 2 minutes. Stir constantly until the soup thickens slightly. If too thick, loosen up the soup with a little bit of water. Season to taste. Serve the soup hot, and garnish with fresh dill and ground black pepper.