Add chicken broth, carrots, celery, onion, garlic, and salt & pepper to Instant Pot. Close lid and pressure cook on high for 5 minutes. Naturally release for 10 minutes and then quick release the rest.
Transfer to a separate bowl.
In another bowl, mix together eggs and vegetable oil. Add contents of matzo ball packet and stir with a fork.
Chill in refrigerator for 15 minutes.
Remove chilled matzo ball mixture from the refrigerator. Wet hands and form mixture into approximately 1 inch balls.
Add 10 cups of water into Instant Pot and select saute high for 30 minutes. Once the water is boiling, carefully add in your matzo balls and change temperature to low. Cover with lid and let simmer.
Drain water and add broth/soup mix back into your Instant Pot with the Matzo Balls.
Store leftovers in an airtight, leak proof container.