Chill a stainless-steel mixing bowl.
Once the bowl is chilled, separate the eggs and place the egg whites in the chilled bowl.
Using an electric mixer or stand mixer, beat the egg whites until they form stiff peaks. Put them in the fridge to chill until you need them.
In the bowl with the egg yolks, add the salt, onion powder, melted butter or chicken fat, parsley, and dill. Mix well.
Mix in the Matzoh meal, a little bit at a time, until well-combined.
Fold in the egg whites, about a quarter of the egg whites at a time.
Once thoroughly mixed, cover and refrigerate for at least 1 hour. Refrigerate overnight to save spoons
Once the Matzoh Ball mix has chilled and you're ready to make the soup, in a 3 qt Instant Pot, add the 2 cups of stock you set aside, 2 cups of water, and the trivet. Turn on the Instant Pot to Saute. Heat until it boils, about 5 minutes.
While the stock is heating up, roll the Matzoh balls into 2 cm balls (3/4 inch).
Once the stock/water mixture is boiling, lightly drop the balls into the pot using a spoon. Make sure the balls are floating and not sticking to the trivet. The trivet is there just in case one falls apart so it doesn't burn.
Put on the lid. Click Cancel. Set to High Pressure for 12 minutes. Natural Release Pressure for 10 minutes, then quick release any remaining pressure.
Put the cooked Matzoh Balls in a dish and set aside until ready to serve.
Save the stock/water mix in case you need to top up a canning jar or a portion you are preparing for freezing.