Ingredients

• ●2 tablespoons Olive oil
• ●1 medium, chopped Onion
• ●2 cloves, minced Garlic
• ●8 cups Chicken broth
• ●1.5 pounds Chicken breast
• ●1 cup Orzo pasta
• ●3 large Eggs
• ●1/2 cup, plus more to taste Lemon juice
• ●2 teaspoons Lemon zest
• ●1 teaspoon Salt
• ●1/2 teaspoon Black pepper

Instructions

1. 1Sauté the onion and garlic in the Instant Pot with olive oil until softened.
2. 2Add the chicken broth and chicken breast to the Instant Pot.
3. 3Cook on high pressure for 10 minutes, followed by a quick release.
4. 4Remove the chicken and shred it.
5. 5Turn the Instant Pot to sauté again. Add the orzo and cook until tender, about 8-10 minutes.
6. 6In a separate bowl, whisk the eggs until light and frothy. Gradually whisk in the lemon juice to temper the eggs.
7. 7Slowly drizzle the egg-lemon mixture into the soup, stirring constantly to prevent curdling.
8. 8Add the shredded chicken back to the soup. Stir in lemon zest, salt, and pepper to taste.
9. 9Serve immediately and enjoy!