Classic matzo ball soup

The pot lid rattles and you know dinner is almost ready. You catch that little shake and hear from your pressure cooker, the float valve doing its thing while steam escapes just enough to tell you somethin good is cookin inside. Its that sound that gets you excited, a good sign youre about to have some serious comfort food in front of you.

Right away you notice the smell fills your kitchen  garlic, onions, carrots minglin with fresh chicken broth flavors. You sense that cozy feeling buildin up as you wait for those matzo balls to turn out just right. Its almost like all the pieces are coming together with that tender pull you want from your chicken.

Yall, the pressure cooker really speeds things up but keeps the soul of that classic Matzo Ball Soup intact. You dont even miss the long simmer that you might be used to. The broth depth gets richer, the carrots are perfectly soft, and those matzo balls swell up like little fluffy clouds. Plus, the sealing ring locks in all those scents until you do a quick release. Real nice pressure cooker vibes going on here.

The Truth About Fast Tender Results

• The sealing ring keeps all the moisture locked in so flavors get concentrated real good. Try using it right for perfectly tender results every time.
• The float valve shows you when the cookers pressurized so you know stuff is moving along. Keep an eye on it for perfect timing.
• The tender pull on the chicken comes fast thanks to the pressure, not hours simmerin on the stove. This quick method saves you serious time.
• Quick release prevents overcooking those delicate matzo balls that need to stay light and fluffy. Follow this tip for perfect texture.
• Broth depth gets a boost when everything cooks tightly sealed together, infusing each piece deeply. This makes your soup sing with flavor.
• Pressure cooking veggies like carrots and celery tenderizes em perfectly without turnin mushy, locking in natural sweetness and texture.
• The faster cook time means you get dinner on the table before hangry sets in real bad. Who doesnt love a quick comfort meal?

The Complete Shopping Rundown

• 1 tablespoon vegetable or canola oil for sauting your aromatics and gettin that rich base going. Oil choice impacts flavor.
• 2 cloves garlic because that punchy flavor just cant be skipped here. Use fresh for best taste.
• 1 yellow onion diced up good for sweetness and body in the broth. Adds a lovely caramelized element.
• 3 carrots chopped for that nice color and natural sweetness adding to broth depth. Carrots bring natural sugars.
• 3 stalks celery for crunch before cookin and fresh herbal notes after pressure cookin. Be careful not to overdo celery for balance.
• 2 boneless skinless chicken breasts about 1.25 pounds your tender protein source. You can switch to thighs for juicier broth.
• 6 cups chicken broth because you want that REAL comforting flavor foundation. Homemade or store bought both work well.
• 2 cups water for just the right broth depth and to help the pressure cooker do its thing without drying out.
• A pinch of freshly cracked pepper for seasoning and that final touch of bite. Ground black pepper works wonders.
• Few sprigs fresh dill tossed right in just before serving for bright herbaceous pop. Dried dill is a fine substitute, just use less.
• 3 large eggs for your matzo balls forming that eggy base that binds it all. Fresh eggs give the best rise.
• 3 tablespoons vegetable or canola oil keeps those matzo balls super tender when cooked. Oil can be swapped with melted butter for richer flavor.
• ¾ cup matzo meal that classic ingredient makes those balls swell up just right. Choose fresh matzo meal for fluffy texture.
• 1 teaspoon salt and ½ teaspoon baking powder mix into matzo meal, for lift and flavor. These leaveners keep matzo balls light.
• Another pinch of freshly cracked pepper and 3 tablespoons water to bring matzo ball dough together until just combined.

The Exact Process From Start to Finish

• First, you heat that tablespoon of vegetable oil in your pressure cooker on saut mode. Toss in minced garlic and diced yellow onion. Stir until the onion's soft and translucent, smelling dang good. This step builds flavor layers.
• Add chopped carrots and celery. Let those cook for about 5 minutes until veggies start to soften. This builds your broth depth right from the jump. You can refer to our pressure cooker tips for more on sauting veggies.
• Place the chicken breasts inside. Pour in the chicken broth along with 2 cups water. Season with a bit of pepper. Lock the lid, check that sealing rings seated, then close the float valve. Make sure its properly sealed for good pressure build.
• Set the pressure cooker to high pressure and cook for 10 minutes. The sealing ring will keep everything moist and the float valve will pop when ready. Timing this right makes a huge difference.
• While the meat cooks, mix together your matzo ball dough. Beat 3 eggs with 3 tablespoons oil, then stir in matzo meal, salt, baking powder, pepper, and 3 tablespoons water. Let it rest while soup cooks to hydrate properly, as described in our classic deviled eggs post's tips section.
• Once the 10 minutes are up, do a quick release to stop cooking fast. Open lid careful like, then take out chicken breasts and shred with forks for tender pulls.
• Add those matzo balls right into the hot broth. Lock lid back on but switch to sealing again and cook on high pressure for 5 minutes. This cooks the balls perfectly, keeping em light with a good tender pull. Like our Caramel Coffee Cinnamon Rolls, timing and pressure make the magic.
• Quick release again, then stir shredded chicken back into soup. Throw in fresh dill. Taste and add pepper if you want more kick. Serve it hot and enjoy that homestyle comfort bowl. A great finish to a busy day.

Easy Tweaks That Make Life Simple

• Swap fresh dill for dried if thats what you gotjust use less cause drieds stronger.
• Use pre-chopped frozen veggies when youre short on time. They work pretty good in the pressure cooker! Check our raisin carrot cake recipe for ways to prep frozen ingredients.
• Swap chicken breasts with thighs if you want a bit more flavor and juiciness in the broth. Its all about personal choice.
• Make matzo balls in batches and freeze extras for dang quick future meals. Useful for weeknight dinner hacks.
• Dont wanna do the quick release? Just let natural release work but watch how it affects matzo ball texture. Patience sometimes equals perfection.

The Flavor Experience Waiting for You

Right when you dig into this soup, you notice the broth hits deep with natural chicken goodness. You feel the fresh garlic, softened carrots, and celery weave into something that just warms your soul. Its the kind of taste you wanna come back to again and again.

The matzo balls? Man, they soak up that broth real well but still stay tender and fluffy. That tender pull feels so dang right every bite. Its like a soft little pillow full of flavor that melts in your mouth. Similar to the tenderness in our Carrot Cake Cupcakes, but in a savory style.

The fresh dill on top adds a bright, herbal twist that cuts through the cozy richness. Each spoonful brings that balance of hearty and fresh, making your whole face light up with comfort food joy.

Your Leftover Strategy Guide

• Fridge firststore leftover soup in an airtight container for up to 3 days. For best broth taste, keep matzo balls separate if you can so they dont get too dense.
• Freezing whole soup works too but know matzo balls get a little softer after freezing. Freeze portions in freezer-safe containers or bags, leaving a little headspace.
• If you want to keep matzo balls fresher longer, freeze them raw on a sheet pan first and then transfer to freezer bags. Cook from frozen by adding straight to hot broth when you want soup again.

Your Most Asked Questions Answered

• Q1 What if my sealing ring isnt on right? If that sealing ring is off, your pressure cooker wont build steam and float valve wont pop. Make sure it sits snug so you get that perfect pressure cookin environment.
• Q2 Can I make this soup without chicken breasts? Sure! Chicken thighs or even a whole rotisserie chicken can work. Just adjust cook time a bit if you use thicker parts or shredded cooked chicken at the end.
• Q3 How do I prevent matzo balls from falling apart? Mix the dough just enough so ingredients bind but dont overwork it. Also, quick release after cooking helps keep them fluffy and intact.
• Q4 Whats the best way to get broth depth? Saut your veggies first in oil so they get a head start on flavor, then pressure cook closed with broth and chicken. That layering gives you bronthy richness fast.
• Q5 Can I skip fresh dill? You can, but dill adds that final fresh brightness that kicks the soup up a notch. If you dont got it, some parsleys a decent swap.
• Q6 How long can I keep leftovers? Fridges good for 3 days airtight. Frozen leftovers keep about 2 months best, though matzo balls lose some texture over time.