Sustainable Cooks
First Time Visiting? Start Here!

Instant Pot Matzo Ball Soup

A big bowl of Instant Pot Matzo Ball Soup is pure delicious comfort food. This soup has an amazing and flavorful broth paired with veggies and light (not dense!) homemade matzo balls. No pressure cooker? No problem! You’ll also find directions to make this soup on the stovetop.

A white bowl with matzo ball soup and fresh dill

As an Amazon Associate, I earn from qualifying purchases.

Prepare yourself for the coziest bowl of soup that is like a hug for your stomach. This comforting recipe is very similar to our Instant Pot Chicken and Dumplings, but it uses matzo meal instead of a flour and milk based-dumpling.

I’m not here to call this recipe traditional by any means. I’ve had all kinds of matzo ball soup – from the famous Canter’s Deli, to boxed mixes, to homemade from Jewish friends. And no bowl has been the same. If your Bubbe made it a different way, feel free to adapt my instructions to your family recipe.

If you are new to pressure cooking and the Instant Pot, check out this post on recipes for Instant Pot beginners.

What is Matzo?

Matzo (also spelled matzah) is a flat, unleavened bread that is a part of traditional Passover and Seder meals in the Jewish faith. Matzo meal is simply ground matzo. It has a similar texture to breadcrumbs. I have even subbed it for breadcrumbs and panko in this Air Fryer Green Bean Fries.

How Do You Make Matzo Balls From Scratch?

It’s so easy, you’ll never buy the mix again! Simply combine matzo meal with a fat (I used olive oil in this recipe), eggs, water, and sea salt. Mix and refrigerate for 30 minutes. That’s it! For full measurements and instructions, check out the recipe card at the bottom of the post.

Can I Make Matzo Balls Ahead of Time?

You sure can! The mixture is much easier to work with if it has been refrigerated for at least 30 minutes. If you’d like to prep the matzo, refrigerate it until cool, and then make the balls. Store them in an air-tight covered container for up to 24 hours prior to adding them to your Instant Pot Matzo Ball soup.

6 photos showing the steps for making Instant Pot Matzo Ball Soup

PRO TIPS/RECIPE NOTES

  • Traditional recipes call for chicken schmaltz (rendered chicken fat), but I have replaced it with olive oil since schmaltz is not an easily found ingredient. Sometimes, I also like to use 2 tbsp of olive oil and 1 tbsp of melted butter to give the mixture extra flavor. BUT, please note, using butter will prevent this soup from being kosher.
  • If rushed for time, you can put the matzo mixture in the freezer for 15 minutes.
  • If you want to double the soup, the cook time remains the same. Make sure the ingredients don’t go above the max fill line and allow for a full natural release.
  • Due to minimal seasoning, it is important to use a flavorful broth in this recipe! You can learn how to make chicken bone broth here or where to buy bone broth here.
  • Make your prep even easier by learning how to freeze celery, how to freeze garlic and how to freeze onions.

A white bowl of matzo ball soup with a spoon and fresh dill

MORE DELICIOUS INSTANT POT SOUPS YOU’LL LOVE

A white bowl with matzo ball soup and fresh dill
Print Recipe
5 from 1 vote

Instant Pot Matzo Ball Soup

Prep Time15 mins
Cook Time5 mins
Pressurizing/Depressurizing45 mins
Total Time1 hr 5 mins
This Instant Pot soup has an amazing and flavorful broth paired with veggies and light homemade matzo balls.

Ingredients

Matzo Balls

Soup

  • 6 cups chicken stock
  • 1 cup onion {diced}
  • 2 cloves garlic {minced}
  • 2 cups carrots {peeled, sliced}{~4 medium carrots}
  • 1 cup celery {thinly sliced}{~2 stalks}
  • 1 lb chicken breast {cut into small pieces}

Instructions

Make the Matzo Balls

  • Combine the matzo ball ingredients in a medium mixing bowl. Refrigerate for 30 minutes.
  • Roll cold matzo mix into 1 inch balls. Set aside.

Make the Soup

  • Add the chicken stock, carrots, celery, garlic, onions, and diced chicken to the Instant Pot. Stir to combine.
  • Add the matzo balls to the broth.
  • Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes. 
  • When the Instant Pot has finished cooking, it will beep and switch to ”keep warm". Allow it to sit with the lid on for 20 minutes and then do a manual release with the nozzle set to venting.

Stovetop Instructions

  • Bring the chicken stock, carrots, celery, garlic, onions, and diced chicken to a boil in a soup pot.
  • Reduce heat to medium-low and carefully drop the matzo balls into the soup.
  • Cover tightly and simmer for ~35 minutes, or until everything is cooked through.

Notes

Traditional recipes call for chicken schmaltz (rendered chicken fat), but I have replaced it with olive oil since schmaltz is not an easily found ingredient. 
Nutrition Facts
Instant Pot Matzo Ball Soup
Amount Per Serving (1 cup)
Calories 262 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 83mg28%
Sodium 518mg23%
Potassium 591mg17%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 6g7%
Protein 20g40%
Vitamin A 5486IU110%
Vitamin C 5mg6%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.

7 comments on “Instant Pot Matzo Ball Soup”

  1. This soup is Amazing!  It’s is so easy to make and tastes just like my family’s!  I did make mine with chicken fat (I ordered it off amazon) and the five minute cook time is perfection!  Thank you for sharing! 

  2. Can you cook it a little longer than 5 minutes? I’m weird about my chicken being cooked really well.  

    • Kari, you can but it isn’t necessary. The matzo balls may end up a bit too dense if you cook it any longer.

      Chicken that size only really needs 3-4 minutes in the IP. And I say this as a girl who used to pick the chicken out of canned soup because the texture was weird and it was “too pink”. I GET YOU! 🙂

  3. Well this is really a find- who knew you could actually cook the matzo balls in the IP.. Wow! I’ll be trying this one …

  4. Great job on the pix, Sarah! An ice cream scooper (SMALL) makes this recipe much faster.