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Instant Pot Chicken Soup w/ Gluten-Free Matzo Balls

Course Soup
Cuisine Jewish
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Edited Kitchen

Ingredients

For Instant Pot Chicken Soup

  • 4-5 large celery stalks chopped
  • 3-4 cloves garlic minced
  • 5-6 large carrots chopped
  • 1/2 cup chopped bell peppers
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tbsp finely minced rosemary
  • 2 tsp ground thyme
  • 2-3 large chicken breasts
  • 6 cups chicken stock organic if possible

For Gluten-Free Matzo Balls

  • 1 packet gluten-free matzo ball mix Manischewitz Gluten-Free Matzo Ball Mix
  • 2 eggs room temperature
  • 2 tbsp coconut oil melted

Instructions

For Instant Pot Chicken Soup

  1. Add chopped veggies and garlic to Instant Pot. Press Saute button
  2. Add chicken breasts, chicken stock and all of seasonings and stir together
  3. Press Soup button or set manually on Medium pressure for 30 minutes
  4. Let pressure decrease naturally for 10 minutes, then press Cancel and release steam
  5. Once steam is released, open lid and shred the cooked chicken with two forks

For Gluten-Free Matzo Balls

  1. While soup is cooking, make matzo balls by mixing eggs, matzo ball mix, and melted coconut oil in a small bowl
  2. Chill mixture in your refrigerator for 15 minutes
  3. Once chilled, form mixture into 1-inch size balls (if they seem small, don't worry. They'll expand in the water)
  4. Bring a medium pot of water to a rolling boil, then drop in matzo balls and cover pot
  5. Reduce to medium-low heat and cook for 8 minutes
  6. Use a slotted spoon to transfer matzo balls to another dish, and serve in chicken soup