Healing Instant Pot Matzo Ball Soup to Get Rid of a Cold
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 1x
Scale
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 4 celery stalks
- 3 medium carrots, diced
- 1 pound boneless, skinless chicken breasts
- 2 bay leaves
- 6 cups chicken broth
- 2 tbsp chopped fresh dill
- kosher salt and ground black pepper to taste
For the matzo balls:
- ½ cup matzo meal
- 2 eggs, slightly beaten
- 2 tbsp vegetable oil
- 1 tsp baking powder
- kosher salt to taste
Instructions
- To make the matzo balls, in a medium bowl add all the ingredients and mix to combine.
- Cover and chill at least 30 minutes.
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the oil.
- Add the onion, carrots and celery and cook for 2-3 minutes.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the chicken, bay leaf and broth.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 10 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Open the lid and remove the chicken from the pot.
- Discard the bay leaves.
- Shred the chicken with 2 forks.
- Add the chicken back into the Instant Pot.
- Press the SAUTE button on the Instant pot and bring the soup to a boil.
- Roll the matzo mixture into 1-inch balls.
- Drop the matzo balls into the soup and cook, stirring gently, until tender, 25–30 minutes.
- Stir in the chopped dill.
- Season to taste with salt and black pepper.
- Serve warm.
Find it online: https://misswish.com/instant-pot-matzo-ball-soup