Lemony chicken and orzo soup (avgolemono)

Put the chicken in the Instant Pot with the celery, two carrots cut in pieces, the quartered onion and the garlic cloves.

Season with salt, turmeric and black pepper and add the water, never past the max line.

Lock the lid with the valve sealed so it pressurizes; cook on high pressure 17 minutes, then leave about 10 minutes for natural release before venting the rest.

A towel laid loosely over the vent, not covering it completely, stops the spatter.

Take out the chicken and vegetables, leaving the broth; optionally pour it through a strainer.

Coming to pressure takes about 15 minutes and release another 10 to 15, a little over 30 minutes in all.

Lay the chicken on a flat plate to cool faster.

Add the diced carrot and the uncooked orzo to the broth with a little more salt, mix, and pressure cook two minutes.

Shred the chicken with two forks.

Juice the lemons, starting with two and tasting before adding more; add the egg yolks, a heaping teaspoon of cornstarch and a heaping teaspoon of dill and whisk well.

Pick out any pieces of fat or cartilage from the chicken, kept in a flat layer so it cools faster.

Release the remaining pressure, remove the lid, mix, and set the saute function so the orzo keeps cooking.

Whisk some hot liquid from the soup into the egg-lemon mixture to temper it, then pour it back in and mix; return all the chicken.

Let the soup sit 5 to 10 minutes to thicken; taste for salt and pepper, then serve in bowls.