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Instant Pot® Matzo Ball Soup

Prep Time15 mins
Cook Time1 hr
Servings: 6
Calories: 433kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Cutting Board
  • Chef’s Knife
  • Rubber Spatula
  • Fork
  • Medium sized mixing bowl

Ingredients

  • 1.5 pounds Chicken Thighs, bone in
  • 3 Stalks Celery
  • 2 White Onions
  • 3 Carrots, medium
  • 4 Cloves Garlic
  • 2 Bay Leaves
  • 0.75 tsp Salt
  • 0.5 tsp Ground Black Pepper
  • 0.5 cup Matzo Meal
  • 2 Eggs
  • 2 Tbsp Olive Oil
  • 1 tsp Baking Powder

Instructions

  • Chop the celery, onions, carrots and garlic and place in the bowl of the Instant Pot®.
  • Add the chicken thighs and then fill the pot with enough water to cover the thighs and veggies. Add the bay leaves, salt and pepper and then place the lid on the Instant pot and set the steamer valve to “seal”. Press the “manual” button and set the timer for 35 minutes on high pressure. Once the timer has gone off and the soup has cooked, let the Instant pot naturally release the pressure by just letting it sit on the counter. This may take another 20 or so minutes.
  • While you are waiting for the soup to cook, mix the matzo meal, olive oil, eggs, baking powder and a pinch of salt and pepper. Mix until smooth and then let sit in the fridge for about 30 minutes to stiffen.
  • Remove the chicken from the soup and shred the meat off of the bone using a fork. Discard the bones and returning the chicken meat to the soup pot. Remove the bay leaves from the soup and discard as well.
  • Open the Instant Pot® and then, use your hands to form matzo balls from the matzo meal mix. Make each matzo ball about one inch round and drop it directly into the Instant Pot® soup.
  • Once all of the dough is rolled, press the “saute” button on the Instant Pot® and let the soup cook for another 30 minutes. Serve while hot!