Instant Pot Matzo Ball Soup
An Instant Pot matzo ball chicken soup offers a flavorful and time-efficient choice for Passover celebrations.
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Instructions
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Add chicken, water, celery, onion, carrots, garlic, parsley, bay leaf, kosher salt, and pepper to the Instant Pot.
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Secure the lid, set to sealing, and pressure cook on high for 35 minutes; allow 30 minutes of natural pressure release, then quick release remaining pressure.
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While the chicken cooks, whisk eggs, then combine with oil or fat, matzo meal, salt, baking powder, and optional parsley; refrigerate the matzo mixture.
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Remove chicken and vegetables from the pot. Strain the broth, discard solids, and return broth to the Instant Pot. Bring broth to a boil using the sauté function.
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Form the chilled matzo mixture into 12-15 small balls.
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Drop matzo balls into the boiling broth. Cover and simmer on low sauté for 40 minutes, monitoring and resetting sauté if the pot switches to 'keep warm'.
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Shred the cooked chicken and chop the vegetables.
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Stir the shredded chicken and chopped vegetables back into the hot broth with the matzo balls.
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Serve soup with matzo balls, garnished with fresh dill or parsley as desired.