Instant Pot Chicken Soup

 I have an amazing chicken soup recipe from the Temple Emanuel Sisterhood Cookbook. However it takes at least three hours just to cook. This recipe doesn't make the volume of soup, but it is good for just a family of four for a winter day.

Ingredients

1 whole chicken cut into quarters (I used the 8 piece Empire chicken)

1 large onion, quartered

2 large carrots, peeled and cut into quarters

2 stalks of celery, cut into quarters

4 cloves of garlic, left whole

1 sweet potato, peeled and cut into chunks

2 parsnips, peeled and cut into thirds

1 cup dill, chopped coarsely

2 bay leaves

1 T kosher salt

1 T black peppercorns

7 cups of water

Directions:

I have a six cup instant pot. Place the chicken pieces into the pot. Add the onions, carrots, celery, garlic, sweet potato, parsnips, dill, bay leaves, salt and peppercorns. Then add 7 cups of water. Secure lid. Cook on high pressure for 45 minutes.

When the soup beeps, let the pot sit for at least 30-45 minutes and then vent out the steam. Press cancel. Open the lid and let it cool. Taste and add more salt or pepper, if needed.

Strain. Put the stock back in the pot. Smoosh a piece of the sweet potato through the strainer into the soup. This adds color.

Take the two breasts of chicken and slice into chunks. Slice a few of the carrot pieces into slices and put into the soup. Keep soup warm.

The matza balls in the instant pot were not as yummy as my traditional ones, which can be made while the soup is cooking. I don't keep the matza balls in the stock because they absorb the soup broth!

Matzo Balls

4 eggs, beaten

1/2 c water

1/3 oil

1 t salt

pepper

1 cup matzo meal

Combine the eggs with the water, oil, salt and pepper.  Mix well.  Add matzo meal and stir, but do not not overmix.  Cover mixture and place in refrigerator for 20 minutes.  Bring five quarts of salted (1 T kosher salt) water to a boil.

Remove mixture from fridge, and stir once to ensure all liquid has been absorbed.  Form into free form balls.

Drop balls gently into the boiling water.  Once water has come to a boil again, reduce heat to avoid boiling over.  Cover pot and cook for 20 minutes.

Remove cooked balls with a slotted spoon and store in container until ready to use.  Then slip into warm soup.