Ingredients
-
6 cups chicken broth
-
1 ½ cups diced rotisserie chicken meat
-
¼ cup long grain rice
-
3 eggs
-
3 tablespoons finely grated Parmigiano-Reggiano cheese
-
freshly ground black pepper to taste
-
1 teaspoon chopped fresh parsley (Optional)
Directions
-
Combine chicken broth, chicken, and rice in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
-
Meanwhile, whisk eggs and Parmigiano-Reggiano cheese together in a small bowl. Season with black pepper. Set aside.
-
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Change the pressure cooker setting to Saute. Pour egg mixture into the broth in a slow steady stream while whisking. Cook for 1 minute. Serve immediately and garnish with parsley.
