3 or 4 bone-in Chicken thighs (or 7 or 8 legs)
4 celery stalks, roughly chopped
2 yellow Onions, peeled and diced
3 Carrots, diced into medallions
4 Carrots cloves, smashed with a knife
3 parsley sprigs, roughly chopped
2 bay leaves
1 TBSP Kosher Salt
1 TSP cracked pepper
5-6 cups warm tap water
1/2 cup matzo meal
2 Eggs, slightly beaten
2 tablespoons vegetable oil
1 teaspoon baking powder
2 TSP Kosher Salt
1 TSP fresh black pepper


Add the Chicken meat, Carrots, parsley, bay leaves, Salt and pepper into the liner and then add half the celery, Onion, Carrots.

Add the water, seal the lid, select MANUAL, then PRESSURE/TEMP, then press “+” until all Pressure lights are on (80Kpa). Press COOK/TIME, use “+” or “ –“ to set time for 40 minutes, press START.
After the cycle has finished, let the pressure drain naturally for approximately 15 minutes more. Press PRESSURE RELEASE to vent the remaining pressure.


While the broth is cooking, mix the matzo meal, Eggs, vegetable oil, baking powder, Salt and pepper together in a small bowl. Cover and chill for1 hour.


Lift the Chicken pieces onto a cutting board and strip the meat from the bones. Pour the broth through several layers of cheesecloth to strain out the solids and return to the pot liner.

Press SAUTE, then TEXTURE ADJUST until the MORE indicator is lit, press START. Bring the soup to a gentle boil and add the rest of the celery, Onion and Carrots and shredded Chicken meat to the broth.

Roll matzo mixture into 1-inch balls and gently drop into the boiling soup. Cook with the lid off, stirring very gently, until the matzo balls are swelled and heated through, about 30 minutes.

Ladle some of the broth into bowls and distribute the matzo balls, garnish as you like.