To make the soup: pat the chicken breasts very dry with a paper towel and season with salt and pepper. Set the instant pot to "saute" and add 1 tablespoon of olive oil. Once the instant pot is preheated, place the chicken in the pot skin side down. Allow to brown for 4-5 minutes so that the chicken skin can render off some fat. Transfer the chicken from the pot to a plate and reserve the fat from the instant pot.

Add the onion, carrots, garlic, turmeric (if using), and water, and give everything a stir. Add the chicken breasts back to the pot with any juices from the plate. Place the lid on the instant pot and lock it into place. Change the setting to "pressure cook" or "manual" and cook on high pressure for 30 minutes with a natural release.

After the pressure has subsided and the lid can be removed, remove the chicken from the pot and transfer it to a plate to cool slightly. Once the chicken is cool, use two forks to shred the meat. Change the setting back to saute and bring the broth and veggies to a simmer. Season the broth with salt and pepper to taste.

To make the matzo balls: While the broth is cooking, whisk together the matzo meal, baking powder, and spices in a medium bowl. In a separate bowl whisk together the eggs and rendered fat from searing the chicken (or grapeseed oil). Add the eggs to the dry ingredients and stir with a fork until well combined. Cover and refrigerate for 20 minutes to firm up.

Using a 1 oz (2 tablespoon scoop), portion the matzo ball mix and roll into balls. Add the matzo balls to the simmering broth in the instant pot. Cover loosely with another lid (not the instant pot lid) and simmer for 30 minutes. Remove the lid, add the shredded chicken, and season to taste if necessary. Ladle into bowls with 2-3 matzo balls per person and top with fresh dill.