• BROTH:
  • 3 chicken thighs with bones and some of the skin
  • 2 bay leaves
  • Parsley
  • 4 carrots sliced
  • 4 sliced celery stalks AND the bottom part of the stalk and the leaves from stalks
  • Penzey's Minced Garlic
  • Onion powder
  • Salt and pepper to taste
  • 2 eggs slightly beaten
  • 2 tablespoons vegetable oil
  • 1/2 cup Matzo Meal
  • Parsley
  • Few sprinkles of black pepper and salt
  • 1/2 to 1 teaspoon of baking powder
  • chicken livers
  1. BROTH:
  2. Put all ingredients in Instant Pot. Add water to cover plus at least 2 inches. Do not overfill pot.
  3. Set IP for 36 minutes on High Pressure. Let steam release NATURALLY when time is up.
  4. Remove bottom of celery and celery leaves. Remove chicken, take off from bones and put back in pot.
  5. Set IP on SAUTE.
  6. While you are waiting for natural steam release mix up MATZO BALLS:
  7. Mix all ingredients. If needed add a little water.
  8. If you have time, refrigerate covered for 10 minutes.
  9. Once soup is boiling you can add matzo balls
  10. Spray your hands with PAM, roll mixture into balls approximately 1 inch in diameter (they expand).
  11. Carefully drop into boiling soup.
  12. Cook for 30 to 40 minutes.
  • Optional: just before putting matzo balls in broth add chicken livers. 
  • NOTE: the saute feature automatically turns off after 30 minutes so you will need to turn it back on until balls are done. Every once in a while gently stir so the balls flip and cook evenly.