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Adjust Servings:
1.5 pounds Chicken Thighs, bone in
3 Stalks Celery
2 White Onions
3 Carrots, medium
4 Cloves Garlic
2 Bay Leaves
0.75 tsp Salt
0.5 tsp Ground Black Pepper
0.5 cup Matzo Meal
2 Eggs
2 Tbsp Olive Oil
1 tsp Baking Powder

Nutritional information


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Instant Pot® Matzo Ball Soup

Instant Pot® Matzo Ball Soup

A warm bowl of matzo ball soup is just what you need when the weather turns cold.

  • Serves 6
  • Medium



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A warm bowl of matzo ball soup is just what you need when the weather turns cold. This classic dish warms your belly, is perfect if you are feeling under the weather and it is a necessity on any holiday table. When you make the soup from scratch like in this recipe, the end result is incomparable. Better than any restaurant, better than any store soup and with a complex taste just like your grandma’s soup, this recipe is one you need to put on your list.

Tools Needed:

  • Instant Pot®
  • Measuring Cup
  • Measuring Spoon
  • Cutting Board
  • Chef’s Knife
  • Rubber Spatula
  • Fork
  • Medium sized mixing bowl
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Chop the celery, onions, carrots and garlic and place in the bowl of the Instant Pot®.


Add the chicken thighs and then fill the pot with enough water to cover the thighs and veggies. Add the bay leaves, salt and pepper and then place the lid on the Instant pot and set the steamer valve to “seal”. Press the “manual” button and set the timer for 35 minutes on high pressure. Once the timer has gone off and the soup has cooked, let the Instant pot naturally release the pressure by just letting it sit on the counter. This may take another 20 or so minutes.


While you are waiting for the soup to cook, mix the matzo meal, olive oil, eggs, baking powder and a pinch of salt and pepper. Mix until smooth and then let sit in the fridge for about 30 minutes to stiffen.


Remove the chicken from the soup and shred the meat off of the bone using a fork. Discard the bones and returning the chicken meat to the soup pot. Remove the bay leaves from the soup and discard as well.


Open the Instant Pot® and then, use your hands to form matzo balls from the matzo meal mix. Make each matzo ball about one inch round and drop it directly into the Instant Pot® soup.


Once all of the dough is rolled, press the “saute” button on the Instant Pot® and let the soup cook for another 30 minutes. Serve while hot!

After a nice bowl of this soup, you are surely feeling warm and cozy inside and out. If you are still debating if you should make this recipe (and you definitely should!), leave us any questions or concerns you may have in the comment section below- we will answer right away so that you can start making you soup soon!


My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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4 Comments Hide Comments

Very true- chicken fat does add good flavor! The chicken thighs we used have the skin and fat still attached so there is some in there. You can always add more if you want a little extra!

Matzo is unleavened bread. It resembles a flat cracker, when baked, and its ground up to make matzo meal… which is used to make matzo balls.

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