Chicken matzo ball soup

That first hiss from the cooker tells you something good is happening. You know the sound, right? That valve hiss means the pressure is building up and your kitchen's gonna smell amazing soon. It's like a little promise that comfort food's on the way.

When you make chicken matzo ball soup in your pressure cooker, you get that broth depth without waiting all day. The cooker traps all those flavors inside while that valve hisses, so every spoonful tastes like you let it simmer for hours. But nope, you didn't stand there for hours.

You gotta trust the process and the sealing ring doing its job. It's kinda like the slow cooker's fast cousin - getting everything tender fast, while you keep doing your thing. The best part? That tender pull you get on the chicken, and the matzo balls soaking up all that good broth. You're gonna love how easy it all comes together.

The Truth About Fast Tender Results

• The pressure cooker seals in all the moisture and flavor fast, so your chicken turns out super tender.
• Thanks to the sealing ring, no steam escapes and you get full broth depth without losing any taste.
• The valve hiss lets you know when the pressure is just right for cooking-no guesswork needed.
• Natural release helps your matzo balls stay fluffier by letting the pressure drop slowly.
• You can skip long simmering times and still get rich soup that tastes like hours of slow cooking.
• Because it's all cooked in one pot, you save on dishes and mess, which is always a win.

All the Pieces for This Meal

• 4 cups chicken broth - your soup's base, rich and flavorful for that warm broth depth.
• 1 cup matzo meal - this is what makes those light and fluffy matzo balls that soak up the broth.
• 3 eggs, beaten - they bind together the matzo dough to make perfect little balls.
• ¼ cup olive oil - adds moisture and smoothness to your matzo mix.
• 1 teaspoon salt and ½ teaspoon pepper - simple seasoning to bring out all the flavors.
• ¼ cup fresh parsley, chopped - brightens the whole soup with a little fresh kick.
• 2 cups cooked chicken, shredded - the tender pull you want in every bite, packed with protein.
• 1 cup carrots and 1 cup celery, sliced - classic veggies that add color, texture, and that cozy soup feel.

The Exact Process From Start to Finish

• First, pour your chicken broth into the cooker and bring it to a simmer on sauté mode. This gets the base ready for your matzo balls and chicken.
• While that's heating up, grab a bowl and mix together the matzo meal, beaten eggs, olive oil, salt, pepper, and chopped parsley. It's gonna form a thick dough that'll turn into those fluffy balls.
• Pop the matzo dough into the fridge for about 30 minutes to firm up. This step makes it easier to roll the balls without them falling apart.
• Once chilled, form the dough into small balls, about the size of a walnut. Don't worry if they look a little rustic - they cook just fine in the pressure cooker.
• Add the matzo balls carefully into the simmering broth inside your cooker. You'll hear the valve hiss soon as you seal the lid.
• Next, toss in your shredded chicken, sliced carrots, and celery. Stir gently so you don't break up those matzo balls.
• Lock the lid, make sure your sealing ring is properly set, and set your cooker to high pressure for 10 minutes. When time's up, let it go through a natural release so the soup finishes cooking gently.
• After pressure's fully released, remove the lid. You'll see your matzo balls cooked through and the broth thick with flavor. Give it a final stir and serve hot.

Smart Shortcuts for Busy Days

• Use pre-cooked rotisserie chicken to save cook time without sacrificing that tender pull in your soup.
• Mix matzo ball dough ahead of time and keep it in the fridge for a day or two. Then just roll and cook when you need.
• Buy pre-sliced carrots and celery to cut down on prep and still keep your soup fresh and colorful.
• Cook your matzo balls separately in advance and freeze them. Just add frozen to broth during pressure cook so you get dinner fast.

Your First Taste After the Wait

The moment you lift the lid you can smell that deep, comforting broth depth that only a good soup brings. It's got the aromas of chicken, fresh parsley, and all those soft veggies mingling with the rich matzo balls.

On your first spoonful, you'll notice the tender pull of the shredded chicken mingling perfectly with the fluffy, slightly dense matzo balls. They soak up the broth so well, giving you every bite full of flavor and warmth.

You feel the warmth spread with the carrots and celery's gentle crunch, adding texture that's cozy but not mushy. It's exactly the kind of soup that makes you wanna curl up and savor every spoonful.

Smart Storage That Actually Works

• Store leftover soup in an airtight container in the fridge for up to 3 days. It keeps the broth depth and texture nice if you reheat gently.
• If you wanna keep it longer, freeze the soup but separate matzo balls. They don't always freeze well with the broth, so freeze 'em separately and add after reheating.
• For quick lunches, portion your soup into smaller containers so you can grab and go. Just heat it on your stovetop or microwave for a cozy meal fast.

What People Always Ask Me

• Can I make matzo balls ahead of time? Yeah, you can mix the dough the day before and keep it in the fridge. It actually helps them hold together better.
• Do I gotta worry about the sealing ring? Definitely keep an eye on it. If it's worn out or not placed right, your pressure cooker won't build that perfect pressure for broth depth.
• Can I swap chicken for turkey? Sure, it works great. The tender pull is just as good and the broth tastes just as rich.
• How big should I make the matzo balls? About walnut size works best. Bigger ones might need longer cook time and might get too dense.
• What if I don't want to wait for natural release? You can quick-release but matzo balls might break apart or get mushier. Natural release keeps 'em fluffier.
• Can I use store-bought broth? Absolutely. Just pick something you like the taste of since it's the soup's base. It sets your soup right from the start.