Instant Pot Matzo Ball Soup
Delicious and comforting, Matzo Ball Soup made in an Instant Pot!
Equipment
- Pressure Cooker
Ingredients
Chicken Stock
- 1 whole chicken about 3 pounds with bone and skin, sub 2.5 pounds of chicken thighs
- 8 cups water
- 4 ribs celery with leaves, cut into 2-inch lengths
- 1 onion, large, chopped or use a combination of leeks and onions
- 4 carrots peeled, cut into 1-inch chunks
- 1 potato, peeled and cut into quarters Yukon Gold
- 4 cloves garlic peeled and smashed
- 4 sprigs parsley
- 1 bay leaf large, or 2 small leaves
- 2 teaspoons kosher salt or to taste
- Black pepper freshly ground, to taste or as desired
Matzo Balls
- 3 large eggs divided 1 whole egg, 2 egg whites
- 2 tablespoons vegetable oil use chicken schmaltz or duck fat
- 1 pkg matzo ball mix manischewitz matzo ball mix
Instructions
- Place the chicken in Instant Pot, followed by the water, celery, onions, carrots, potato, garlic, parsley, bay leaf, kosher salt and pepper. Lock the lid in place and turn the valve to the sealing position.
- Select the manual setting, high pressure, and set the timer for 25 minutes. When the time is up, let the pressure release naturally for 15 minutes. Carefully release the remaining pressure.
- Meanwhile, prepare the matzo ball mixture as the chicken and vegetables are cooking.
- In a large bowl, whisk the 1 egg and 2 egg whites until slightly beaten. Add eggs, vegetable oil or fat to matzo mix and stir to combine. Refrigerate mix for 15 minutes.
- Use an ice cream scoop to portion out matzo balls. With moistened hands, further shape the matzo mixture into small balls. You should have about 10-12 matzo balls. Refrigerate until ready to cook.
- Carefully remove the chicken and vegetables to a large bowl and set aside. Strain the broth through a fine mesh strainer, discarding the solids (garlic pieces, leaves, etc.) keep carrots, potatoes and onions.
- Pour the broth back into the Instant Pot; set it on sauté and bring to a boil.
- Drop the matzo balls into the boiling broth, add additional veggies at this point. Turn the sauté function to the low setting. Cover the pot and simmer the matzo balls for 20 minutes.
- As the matzo balls cook, dice the reserved cooked vegetables. Remove the chicken from the bones and discard the skin and bones. You don't need all of the chicken for the soup. You could reserve breast meat for chicken salad or a pasta dish.
- Shred the chicken. Return the chopped vegetables and chicken to the broth with the matzo balls and heat through.
- Ladle soup into bowls. Include two to three matzo balls to each serving.
- Remove leftover matzo balls from the soup and refrigerate them in a separate container.
Notes
When planning this soup, make sure you factor in enough time for the buildup and release of pressure. It will take about 25 to 30 minutes for the soup to reach pressure.
Chicken fat, or schmaltz, is a popular fat for matzo balls, but vegetable oil or duck fat are fine alternatives. A way to get rendered chicken fat is to make the broth and then refrigerate it until the fat solidifies on top. Skim fat to use for matzo balls.