Description
A cozy and comforting chicken soup made in the Instant Pot, loaded with tender chicken, veggies, and fluffy herbed matzo balls that soak up all the rich, homemade flavor.
Ingredients
Scale
- 1.5 pounds chicken thighs (bone-in, skin-on)
- 3 large carrots, sliced
- 2 celery stalks, chopped
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
- 6 cups chicken broth or water
- 1 cup matzo meal
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 teaspoon baking powder
Instructions
- Set your Instant Pot to sauté mode and let it heat up.
- In a bowl, mix the matzo meal, eggs, vegetable oil, baking powder, a pinch of salt, and 1 tablespoon each of parsley and dill. Chill the mixture for 30 minutes.
- Add oil to the Instant Pot and sear the chicken thighs until golden. Remove and set aside.
- Sauté onion, garlic, carrots, and celery for 3–4 minutes. Return chicken to the pot. Pour in broth or water. Season with salt and pepper.
- Lock the lid and pressure cook on high for 15 minutes. Quick release when done. Meanwhile, roll the chilled matzo mixture into 1-inch balls.
- Remove chicken, shred it, and return to pot. Drop in matzo balls and simmer on sauté mode for 10–12 minutes.
- Sprinkle with remaining dill and parsley. Serve hot.
Notes
- Let matzo ball batter rest to ensure fluffiness.
- Use bone-in chicken for a richer broth.
- Fresh herbs added at the end keep flavors bright.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 110mg
Keywords: instant pot chicken soup, herbed matzo balls, matzo ball soup, pressure cooker soup, Jewish comfort food