![](https://cdn.statically.io/img/www.allrecipes.com/thmb/mvrZtEzRqDP8BtG0t6quaeKCJEs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7264445-a95fbbba6fe648a3949e0cd4c1f8f3e1.jpg)
Ingredients
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6 cups chicken broth
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1 ½ cups diced rotisserie chicken meat
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¼ cup long grain rice
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3 eggs
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3 tablespoons finely grated Parmigiano-Reggiano cheese
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freshly ground black pepper to taste
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1 teaspoon chopped fresh parsley (Optional)
Directions
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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.
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Meanwhile, whisk eggs and Parmigiano-Reggiano cheese together in a small bowl. Season with black pepper. Set aside.
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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.
Nutrition Facts (per serving)
228 | Calories |
9g | Fat |
12g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 228 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 3g | 14% |
Cholesterol 191mg | 64% |
Sodium 1896mg | 82% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 0g | 1% |
Total Sugars 2g | |
Protein 22g | 44% |
Vitamin C 1mg | 1% |
Calcium 73mg | 6% |
Iron 2mg | 11% |
Potassium 193mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.