Servings: about 6

6 cups chicken stock 6 cups chicken stock
heaping 1/2 cup arborio rice heaping ½ cup arborio rice
juice from 2 lemons or 100ml juice from 2 lemons or 100ml
2 large eggs 2 large eggs
2 cups shredded, cooked chicken (left over from making stock works well) 2 cups shredded, cooked chicken (left over from making stock works well)
2 tsp Litehouse Salad Blend (or a few tbls fresh dill):  *PARSLEY, *RED ONION, *CHIVES, *SHALLOTS, *GARLIC, *DILL freeze-dried 2 tsp Litehouse Salad Blend (or a few tbls fresh dill):  *PARSLEY, *RED ONION, *CHIVES, *SHALLOTS, *GARLIC, *DILL freeze-dried
a handful of fresh Italian parsley, finely chopped a handful of fresh Italian parsley, finely chopped

Put the chicken stock and rice in the pot and cook at High Pressure for 7 minutes. Use sauté feature to speed up time to come to pressure.  QR.
Add in the chicken and the herbs.
Meanwhile, beat the eggs with the lemon juice until frothy in a medium sized bowl. Add a pinch of kosher salt and few grinds of black pepper.
Slowly pour about 2 cups of the chicken stock into the eggs/lemon, whisking the entire time to avoid getting scrambled egg.
When the broth is incorporated into the egg/lemon, pour it back into the soup.  Don't let it boil again, just keep it hot. The soup will turn a creamy white.
Taste for salt and add a pinch if it needs it. Throw in some fresh, chopped parsley right before you serve it.

dehydrated herbs are better than dried because they reconstitute to near-fresh when wet  dehydrated herbs are better than dried because they reconstitute to near-fresh when wet