Turn instant pot to sauté on high and once hot add olive oil then add onions, celery, carrots and sauté for 3 to 5 minutes or until the onions are translucent. Add garlic and sauté for another one minute or until you Fragrant.
Add chicken stock mix it to release the brown bits from the bottom of the pan. Add your orzo, close the instant pot and pressure cook for six minutes on high pressure.
After six minutes quick release the pressure add your fresh dill and thyme. turn instant pot to warm setting or off.
In a separate bowl crack two eggs whisk until it starts to froth at the top then add fresh lemon juice and stir. Slowly begin to ladle some of the hot soup into the egg egg mixture. After each ladle make sure to stir so that the eggs do not curdle. Do this 6 to 7 different times.
Now pour the egg mixture into the soup, salt to taste, zest of lemon.
Serve and garnish with dill and lemon slices.