Instant Pot Cholent Food

INSTANT POT CHOLENT

Steps:

• Put the pot on Saute for 5 mins and add olive oil to the pot.
• Add chopped onion and garlic cloves into the pot and stir until heated.
• Add chopped beef pieces and remaining ingredients.
• Cover the lid and pressure cook at high for 35 minutes.
• Remove the lid and Dish out to serve this delicious meal.

CHOLENT

Steps:

• Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
• Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.

PAREVE CHOLENT

Steps:

• Place kidney beans, white beans, barley, potatoes, sweet potato, onion, garlic, ketchup, barbeque sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and water in a slow cooker. Mix well. Cook on High for 3 hours, then reduce heat to Low and continue cooking overnight until the beans are tender.

BEST CHOLENT EVER

Steps:

• You will need a 5.5 gallon pot you can put in the oven (i.e. no plastic parts). Cook the spaghetti in a different pot with the tumeric (for color).
• While it cooks, heat the oil in the pot over a large flame and add the chicken and ground beef. Stir as necessary so they are browned on all sides.
• In the meantime, slice the potatoes into 1/2" discs.
• When the meat is browned, take out the chicken pieces and the beef, but leave the oil and shmaltz in the pot. Add the onion slices to the pot to form the first layer--the onion layer. Sprinkle with salt and pepper to taste.
• Add the potato slices to form the potato layer. Sprinkle with the chicken soup powder and pepper to taste.
• Add the chicken drumsticks, squeezing them together to make a nice tight chicken layer. Sprinkle with the paprika and add salt and pepper--you know the drill.
• Strain the spaghetti, rinse it off and add it to the pot to form the spaghetti layer, salt and pepper as usual.
• Add the ground beef--it will not be a layer, it's just there for flavor.
• Cut a cooking bag open so you have a sheet. Place it on top of the layers and add 1 Tbsp of oil and 1/2 c of water. Make sure they stay in the center of the cooking sheet and don't spill over into the cholent--they will fill your hermetically sealed pot with the steam necessary to cook your cholent without it drying out as it waits 16 hours in the oven for you to eat it!
• Cover the pot and wrap it on all sides with aluminum foil. Put it in a 180 degree Celsius (medium temperature) oven for 40-60 minutes, then switch the oven over to the hot plate setting, or move it to a hot plate with a box around it to make sure heat is even on all sides. From experience, putting it on a regular hot plate means the bottom layers burn and the top layers are kind of anemic looking, without all the delicious sauce.

PRESSURE COOKER CHOLENT OR BEEF BARLEY STEW

Steps:

• Heat oil in large skillet and brown beef well on both sides and place into pot.
• Chop coarsely: garlic and onions then place into cooker.
• Cut carrots into large chunks and put into pot.
• Peel potatoes and put into pot.
• Add barley, rinsed until clear, to pot.
• Place everything else into pressure cooker.
• Bring to high and cook 2 hours.
• Let pressure come down naturally before opening.