Instructions

• Heat the extra virgin olive oil in your pressure cooker pot over medium heat. Toss in the finely chopped carrots, celery, green onions, and garlic. Sauté those veggies till they get soft, about 5 minutes.
• Pour in the low-sodium chicken broth and add the bay leaves. Crank the heat up and bring it all to a boil. Make sure your sealing ring is in place before you close the lid.
• Add the rice next. Close the lid, set your pressure cooker to high pressure, and cook for about 8 minutes. When done, do a quick release of the steam using the steam cues on your cooker.
• Take off the lid carefully and remove the bay leaves. Give it a good stir and check if the rice is tender. If not quite there, you can simmer with the lid off till rice softens.
• In a separate bowl, whisk the eggs with lemon juice until frothy. Slowly ladle about 1 cup of hot broth into the egg mixture while whisking constantly. This tempers the eggs so they won’t scramble when in the soup.
• Gradually pour the egg and lemon mixture back into the pot while stirring the soup continuously. This slow release keeps the eggs smooth and creamy, no lumps.
• Stir in the shredded cooked chicken and let it heat through, but don’t boil. Season with salt and pepper to taste, then serve it hot with fresh parsley sprinkled on top if you like.
• Use pre-chopped frozen veggies if you’re really pressed for time. They soften up fast and still taste good.
• Grab a rotisserie chicken so you skip cooking the chicken from scratch. Shredding it takes just a few minutes.
• Cook the rice separately in your rice cooker ahead of time. Add it to the soup at the end with the lemon and eggs for a faster finish.
• Let your pressure cooker do the heavy lifting with quick release for faster cooling but keep an eye so no spills happen.