Step 1

Combine the matzo ball ingredients in a medium mixing bowl. Refrigerate for 30 minutes.

Step 2

Roll cold matzo mix into 1 inch balls. Set aside.

Step 3

Add the chicken stock, carrots, celery, garlic, onions, and diced chicken to the Instant Pot. Stir to combine.

Step 4

Add the matzo balls to the broth.

Step 5

Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes.

Step 6

When the Instant Pot has finished cooking, it will beep and switch to ”keep warm". Allow it to sit with the lid on for 15 minutes and then do a manual release with the nozzle set to venting.

Step 7

Bring the chicken stock, carrots, celery, garlic, onions, and diced chicken to a boil in a soup pot.

Step 8

Reduce heat to medium-low and carefully drop the matzo balls into the soup.

Step 9

Cover tightly and simmer for ~35 minutes, or until everything is cooked through.