One-Hour Instant Pot Matzo Ball Soup

matzo soup

This is for all those celebrating Passover, or who just enjoy tasty matzo ball soup. From The Instant Pot Electric Pressure Cooker Cookbook:

One-Hour Instant Pot Matzo Ball Soup
Serves 4-5

1 cup matzo meal, plus more if needed
1/8 teaspoon baking powder
1 ½ teaspoon kosher salt, divided, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
Pinch ground nutmeg
4 eggs
5 ¼ cup water, divided
¼ cup canola or vegetable oil
1 bone-in, skin-on chicken breast
1 bay leaf
6 cups homemade chicken broth
1 large carrot, small diced
2 celery ribs, small diced
1 tablespoon chopped fresh dill (optional)

  1. In a small bowl, combine the matzo meal, baking powder, 1 teaspoon salt, pepper, and nutmeg.
  2. In a medium bowl, beat together the eggs, ¼ cup water, and oil. Add the matzo mixture and mix well. The mixture will look like oatmeal. If it seems too soupy, add a tablespoon of matzo meal. Chill in the refrigerator for at least 30 minutes. The mixture will be easier to work with the longer it sits.
    Meanwhile, add the chicken breast, 3 cups water, remaining ½ teaspoon of salt, and bay leaf to the Instant Pot. Cook at high pressure for 10 minutes.
  3. Once cooking is complete, use a quick release. Remove the chicken and set aside, remove the bay leaf and discard.
  4. Add water until the liquid in the pot reaches 5 cups (about 2 cups more water). Using a spoon and wet hands, form the matzo ball mixture into walnut-sized balls (about 2 tablespoons). As you form them, set them on a plate. Once all of the balls are formed, carefully add them to the pot one at a time.
  5. Make sure the balls are all separated without disturbing them too much. Secure the lid.
  6. Cook at high pressure for 10 minutes. Use a natural release.
  7. Meanwhile, heat the chicken broth in a large pot on the stove to a low simmer. Add the carrot and celery and cook for 5 minutes. Season with salt and pepper and turn the heat to low.
  8. De-bone the chicken and discard the skin. Shred the meat.
  9. Ladle the broth and veggies into bowls and top with chicken. Add 2 to 3 matzo balls per bowl, and top with fresh dill, if using.

Ingredient Tip: You can easily make your own matzo meal using regular matzo. Simply break it into medium-sized pieces and pulse it in your food processor until a cornmeal-like texture is reached. One sleeve of matzo typically yields 1 cup of meal.

photo by Jenni Field via Flickr and modified by me
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One-Hour Instant Pot Matzo Ball Soup

Link Round-Up, 4.3.19

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Some recent writings by me:

If you haven’t seen it, this LA Times April Fool’s piece is wonderful.

Just a friendly reminder that my cookbook No Pressure is still for sale right here.

image via Buzzfeed
Link Round-Up, 4.3.19

Instant Pot Mushroom Rice Porridge

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On a cold night I love snuggling up with a warm bowl of rice porridge, or congee. The pressure cooker makes it especially easy to make, and you can customize the flavors to your liking. We’re mushroom lovers in this house, and I almost always use brown rice, but follow your heart! Be sure to make this while the nights are still cold—it makes especially good leftovers.

Instant Pot Mushroom Rice Porridge
Serves 3

2 teaspoons canola or grapeseed oil
1 teaspoon sesame oil
1 small onion, diced
1/2 pound cremini mushrooms, diced
4 garlic cloves, minced
1 tablespoon minced fresh ginger
2/3 cup white or brown long-grained rice, rinsed and drained
2 cups chicken or vegetable broth
1 1/2 cups water
Salt and pepper
Soy sauce

Optional mix-ins: Sautéed mixed mushrooms, fresh greens like spinach
Optional toppings: Sesame seeds, cilantro, fried garlic, fried shallots, peanuts, chili sauce or oil

Turn on the Sauté function. Once hot, add the oils followed by the onion. Sauté for a few minutes before adding the mushrooms, garlic, and ginger. Sauté a few more minutes until the mushrooms are tender and the onions are translucent. Turn the Sauté function off.

Add the rice, broth, and water. Season with salt and pepper. Stir and secure the lid.

Cook at high pressure for 30 minutes for white rice and 1 hour for brown rice. Use a natural release.

Add soy sauce and more salt and pepper to taste. Stir in fresh greens and let wilt, if using. The porridge will thicken as it cools.

Instant Pot Mushroom Rice Porridge

Instant Pot Max

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At long last, the Instant Pot Max has arrived on the scene. Available on Amazon and at Williams Sonoma, it’s the latest, top-of-the-line model. There’s been talk about it for some time now, so I was very excited to get my hands on one.

The biggest new thing about the Max is it can reach 15 psi, which is equivalent to a stove-top pressure cooker. No electric pressure cooker has dependably accomplished this, so it’s a bit of a breakthrough. This means even shorter cook times and the ability to safely pressure can. I haven’t done any canning yet, but I will likely be posting about that later. I’ve only used to new guy to perform a water test and make stock, but here’s what I’ve noticed so far:

  • Automated pressure release!!! You can probably tell by the exclamation points that I’m excited about this. When programming your cooker before pressure cooking a dish, you can adjust several settings, including the type of release you would like–natural, manual/quick, or controlled. Whichever one you pick, the cooker releases the pressure automatically. This means no need to remember to close the valve, no need to stick your hand near blazing hot steam to release the pressure, no nothin’. It’s great.
  • Touch screen. The interface works with a combination of a touchscreen and a knob. It’s pretty intuitive once you play with it and the knob works a little better than on the Ultra. The preset options are streamlined to the major options, getting rid of things like “cake” and “stew.” Presets I never once used on a Duo.
  • More key settings. Having these new controls means you can adjust basic settings fairly easily, including new options like elevation (which affects cook time) and temperature, allowing you to adjust the specific temperature for settings like slow cooking. I haven’t tried this out yet, but seems like a real upgrade. There’s also a visual indicator when the lid is locked and a more detailed visualization of what your cooker is doing (preheating, cooking, depressurizing).
  • Tough lid. It locks the same way as other models, but is thus far a bit harder to lock. The interior is brushed steel, and seems to make locking the lid less of a smooth action. Not terrible, though, and my only complaint so far. Very minor.

I’ll be back with more thoughts once I play with the pressure canning feature and sous vide feature, as well as simply using it more for my day-to-day pressure cooking.

Instant Pot Max

Upcoming Book Events

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If you live in Tennessee (or northern Georgia), I’ve got a couple of fun events coming up next month! Save the dates:

  • Feb 25: Talk, book signing, and probably a demo at the excellent Parnassus Books in Nashville at 6:30pm
  • Feb 26: Instant Pot Master Class with The Chattery in Chattanooga. All levels welcome. We’ll be making a three-course meal and eating it, plus it’s a fundraiser for The Chattery! No-Pressure will be for sale at a discounted price.

Stay tuned for upcoming dates in Southern California. Like and follow my Facebook page for up-to-date info about all events.

Upcoming Book Events

Instant Pot Holiday Desserts and Events

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Before the year is done, I’d like to share a couple of festive recipes and some fun coverage of my events in the Spokane area. Most importantly, I’d like to wish you and your’s a very happy holiday and a fantastic new year!

I shared my recipes for Instant Pot Eggnog Rice Pudding and Spiced Chocolate Flan with the Spokesman-Review. You can find the recipes and read an interview with me here. Both of these recipes are holiday variations on recipes in my book, No-Pressure (it makes a great Christmas gift!!).

And here’s some fun coverage of the Top Chef Meets Instant Pot dinner I did with Chef Chad White (a 4-course gourmet dinner made entirely in Instant Pots!) and the class I taught at Second Harvest:

Top Chef Meets the Instant Pot (photo gallery)
Instant Pot Class Boosts Second Harvest Kitchen

Happy Holidays!

Instant Pot Holiday Desserts and Events

Instant Pot Cranberry Apple Cider

cranberry cider
Photo by the Spokesman-Review (recipe below)

Last week I was in Spokane for a 4-course, gourmet dinner with Chef Chad White that we cooked up entirely in Instant Pots. It was a whirlwind, because in addition to prepping and and executing the dinner, I had four other appearances while I was there in a little over two days! Phew. More on that later.

One recipe from my book The Instant Pot No-Pressure Cookbook that I served while in Spokane was Cranberry Apple Cider. It’s quick and easy and perfect for the holidays, and the recipe is below.

Hot Spiced Cranberry Cider

From “The Instant Pot No-Pressure Cookbook” by Laurel Randolph

6 cups apple cider
4 cups cranberry juice cocktail
3 cinnamon sticks
1/2 teaspoon whole cloves
1 orange, sliced
2 tablespoons brown sugar (optional)
1 handful fresh cranberries (optional)

Add the cider, cranberry juice, cinnamon sticks, cloves and orange to your Instant Pot. Secure the lid. Cook at high pressure for 8 minutes and use a natural release. Remove the whole spices by straining or using a slotted spoon. Add brown sugar to taste and serve hot garnished with cranberries (if using).

Yield: 8 servings

Instant Pot Cranberry Apple Cider