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
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
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)
- In a small bowl, combine the matzo meal, baking powder, 1 teaspoon salt, pepper, and nutmeg.
- 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.
- Once cooking is complete, use a quick release. Remove the chicken and set aside, remove the bay leaf and discard.
- 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.
- Make sure the balls are all separated without disturbing them too much. Secure the lid.
- Cook at high pressure for 10 minutes. Use a natural release.
- 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.
- De-bone the chicken and discard the skin. Shred the meat.
- 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.