Add the chicken stock, carrots, celery, garlic, onions, and diced chicken to the Instant Pot. Stir to combine.
6 cups chicken stock, 1 cup onion, 2 cloves garlic, 2 cups carrots, 1 cup celery, 1 lb chicken breast
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 15 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.