Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and carrots and saute for 4 minutes. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Add in the chicken and rice.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes on LOW pressure. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
5. In a small bowl whisk together the eggs and lemon juice. Add a ladle of the soup into the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup starts to thicken immediately. 
6. Stir in the pepper and dill.
7. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onions and carrots and saute for 4 minutes. Transfer to the slow cooker.
2. Add in the broth, chicken and rice.
3. Cover and cook on low for 3-4 hours, or until rice is tender.
4. In a small bowl whisk together the eggs and lemon juice. Add a ladle of the soup into the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup starts to thicken immediately. 
5. Stir in the pepper and dill.
6. Ladle into bowls and serve.