Step One: The Chicken
2 tablespoons butter 2 boneless, skinless chicken breasts
½ cup sliced celery
1 tablespoon minced garlic 2 (14-ounce) cans chicken broth
½ cup diced carrots
1/3 cup uncooked long-grain or basmati white rice
Heat the butter in the pressure cooker over medium heat. Add the chicken, cook until browned on both sides, and then remove to a cutting board and mince it. Add the celery, onions, and garlic to the cooker and cook, stirring, until slightly softened, about 3 minutes. Pour in the chicken broth and add the carrots, rice, and bouillon. Stir to mix, return chicken breasts, and lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for 5 minutes. Remove from the heat and use the natural release method to depressurize. Carefully open the lid after the pressure drops.
Step Two: The Sauce
2 tablespoons butter 2 tablespoons all-purpose flour
½ teaspoon salt
1/8 teaspoon cayenne pepper 3 tablespoons fresh lemon juice
3 large eggs Le
In a small saucepan, melt the butter over medium heat. Stir in the flour, salt, black pepper, and cayenne pepper until smooth. Slowly add 2 cups of the hot broth from the cooker, stirring constantly until the sauce is thickened, and then add the lemon juice. In a small bowl, beat the eggs until frothy. Gradually add a few tablespoons of this warm mixture into eggs and quickly mix, to prevent curdling. Gradually stir the thickened sauce back into the cooker. Very slowly, add the eggs mixture into the soup, stirring constantly. Do not add the eggs if the soup is boiling or too hot, or they will cook and separate instead of combining smoothly with the broth. Heat gently over low heat until the soup thickens enough to coat a spoon, but do not boil! Adjust the seasonings to taste, and transfer to a heated soup tureen. Garnish with the lemon. * Serves 4
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