Instant Pot Orzo Chicken Soup

Using the sauté setting on your Instant Pot (or any electric pressure cooker), add the oil to the pot. When the oil is hot, add the spices, orzo, celery, carrots, onion, and garlic; sauté for one minute, then add the chicken broth to the pot, bringing it to a full boil.
Once the soup is boiling, lock the Instant Pot lid into place; use the manual setting to set the cook time to 4 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release to remove all the pressure.
Turn off the Instant Pot and remove the inner pot to rest on a cooling rack. Let the soup cool down for 30 minutes, stirring it often to speed up the cooling.
Meanwhile, whisk the eggs, lemon juice, and lemon zest together in a bowl. Once the soup has cooled down, stir in the egg/lemon mixture, along with the cooked chicken and fresh spinach.
** Please Note: If the soup is too hot when you add the egg/lemon mixture, it will cook your eggs and you’ll have a scrambled egg soup...don't do it!
Season the soup to taste with salt and pepper, then return the inner pot to the IP. Using the sauté setting once again, heat the soup to the desired serving temperature. Serve at once with good, crusty bread.