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Instant Pot Lemon Chicken Soup with Feta

Ingredients

  • 1 tbsp butter or olive oil
  • 1 onion, chopped
  • 6 cups chicken broth plus a little extra
  • 4 carrots, sliced
  • 6 sticks celery, sliced
  • 1 tsp salt
  • lemon zest (around half a lemon's worth) optional
  • 3/4 cup white rice
  • 2.5 lbs chicken (breasts, thighs) cut chicken breasts in half
  • 2 tbsp butter, room temperature
  • 2 tbsp flour
  • 2 eggs
  • 1-2 lemons
  • feta cheese
  • thinly sliced lemons and/or fresh parsley (optional garnish)

Instructions

  • Set the instant pot to sauté.
  • Sauté the onion in the oil until the onion softens and becomes fragrant.
  • Add the carrots and celery. Cook for 30 seconds.
  • Add the chicken to the pot and stir.
  • Add the rice, salt, broth and lemon zest to the pot. Turn off the sauté function.
  • Place the lid on the pot and set the valve to sealing. Pressure cook for 5 minutes on high pressure.
  • Natural Release for 10 minutes (don't open the valve or the lid after it beeps). After 10 minutes, quick release.
  • If the rice soaked up more of the broth than you were expecting, just add more chicken stock to the pot.
  • Remove the chicken from the instant pot and break it up with two forks.
  • In a small bowl, mix the flour and butter. Add it gradually to the hot soup. Stir, and allow the soup to thicken.
  • Whisk the eggs in a medium bowl. Add juice of one lemon.
  • Scoop out around 1/2 cup of soup from the pot, and pour it SLOWLY into the egg/lemon mixture, whisking the entire time to prevent the eggs from scrambling. Repeat so you now have around 1 cup of soup mixed with the egg/lemon. Add this mixture back to the pot.
  • Add the chicken back to the pot.
  • Season the soup with salt and add more lemon juice if desired.
  • To serve, sprinkle with feta. If you don't love feta, then goat cheese or Parmesan cheese works nicely as well.

Notes

Nutrition info is for 1/6 of the recipe
401 calories –  17 fat  – 21 carbs  – 41 protein