Cholent Recipe Instant Pot

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INSTANT POT CHOLENT



Instant Pot Cholent image

A savory slow-cooked stew for Shabbat with meat, potatoes and beans.

Provided by Corrie

Categories     dinner     lunch     Main Course

Time 50m

Number Of Ingredients 12

5 garlic cloves (chopped)
1 onion (chopped)
1 carrot (cut into large pieces)
2 potatoes (peeled)
3 lb chuck roast (chopped)
1 tbsp olive oil
1/2 cup pearl barley (washed well)
1 cup beans
1/2 tbsp salt and pepper
1/2 cup brown sugar
1 cup tomato paste
1 cup beef broth

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.

Nutrition Facts : Calories 1015 kcal, Carbohydrate 84 g, Protein 76 g, Fat 44 g, SaturatedFat 18 g, TransFat 2 g, Cholesterol 235 mg, Sodium 2365 mg, Fiber 10 g, Sugar 39 g, UnsaturatedFat 27 g, ServingSize 1 serving

FUNKY CHOLENT



Funky Cholent image

Cholent is a Saturday lunch standard in many Jewish homes. Every family has their signature cholent. This recipe took me twelve years to perfect, and includes secrets I learned from ten different families. Cholent is meant to be experimented with. Some interesting additions you may want to try are soy sauce, honey, Mrs. Dash®, paprika, or left-over beef gravy.

Provided by basg101

Categories     Everyday Cooking

Time 14h

Yield 8

Number Of Ingredients 14

2 teaspoons vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1 pound beef stew meat, cubed
5 large potatoes, cubed
1 sweet potato, cubed
1 (16 ounce) can baked beans
1 tablespoon ketchup
1 tablespoon barbecue sauce
1 tablespoon prepared yellow mustard
2 teaspoons dry onion soup mix
2 teaspoons seasoned salt
1 teaspoon steak seasoning
½ cup pearl barley

Steps:

  • Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat, and quickly brown the pieces on all sides. Stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning, and pour in enough water to cover. Bring the mixture to a boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
  • Stir in the pearl barley, and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.

Nutrition Facts : Calories 463.6 calories, Carbohydrate 64.6 g, Cholesterol 49.3 mg, Fat 13.1 g, Fiber 9.9 g, Protein 24.2 g, SaturatedFat 4.8 g, Sodium 680.5 mg, Sugar 8.2 g

MOM'S AUTHENTIC KOSHER CHOLENT RECIPE



Mom's Authentic Kosher Cholent Recipe image

This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame.

Provided by Sherrie D.

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 10h40m

Yield 8

Number Of Ingredients 11

3 onions, quartered
4 tablespoons vegetable oil
4 pounds chuck roast, cut into large chunks
1 cup dry kidney beans
1 cup dried pinto beans
1 cup pearl barley
5 large potatoes, peeled and cut into thirds
boiling water to cover
2 (1 ounce) packages dry onion and mushroom soup mix
2 tablespoons garlic powder
salt and pepper to taste

Steps:

  • In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
  • Add meat, and brown well on all sides.
  • Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
  • Preheat oven to 200 degrees F (95 degrees C).
  • Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

Nutrition Facts : Calories 1066.5 calories, Carbohydrate 98.3 g, Cholesterol 161 mg, Fat 49.2 g, Fiber 17.3 g, Protein 58 g, SaturatedFat 17.6 g, Sodium 616.1 mg, Sugar 5.3 g

CHOLENT



Cholent image

The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it.

Provided by Joan Nathan

Categories     dinner, main course

Time 15h

Yield 6 to 8 servings

Number Of Ingredients 12

2 medium potatoes, peeled and cut into 1 1/2-inch chunks
1 medium onion, peeled and cut into 1 1/2-inch chunks
1/2 to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks
Pepper, to taste
3/4 cup pearl barley
1/3 cup dried kidney beans
1/3 cup dried navy beans
1/3 cup dried cranberry beans
3 cups chicken or beef broth
2 tablespoons honey or molasses
2 tablespoons smoked paprika
Salt to taste

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.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams

PRESSURE COOKER CHOLENT OR BEEF BARLEY STEW



Pressure Cooker Cholent or Beef Barley Stew image

I grew up with cholent that my mother and grandmother cooked all day and night...this is my version that is a lot quicker and a little different. Cholent is a traditional Eastern European Jewish dish which cooked for 24 hours. My family used kosher meat of course-this dish tastes better with kosher beef--i am not sure why. I like to serve this over noodles. You can substitute Flanken for chuck

Provided by petlover

Categories     Low Cholesterol

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

2 -3 lbs chuck roast
1 tablespoon light olive oil
2 large sweet onions
5 garlic cloves
6 -8 small potatoes, peeled
4 -6 fresh carrots
1/2 cup pearl barley
1 (6 ounce) can tomato paste
4 tablespoons brown sugar
1 tablespoon salt
1 teaspoon pepper
3 cups beef broth

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.

Nutrition Facts : Calories 793.9, Fat 18.5, SaturatedFat 7.1, Cholesterol 149.7, Sodium 3003.3, Carbohydrate 100.8, Fiber 14.5, Sugar 26.9, Protein 61.2

CHOLENT



Cholent image

This is Jewish dish that is usually served on Shabath. This recipe to me is the greatest. I found it on Chabad.org. I don't know if this recipe is by Rebbetzin Esther Winner or not. You'll have a great success the vary first time. I can't get enough of it, so I don't wait till Sabbath to enjoy it.

Provided by gardner.charles

Categories     One Dish Meal

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup kidney bean
1 cup navy beans
1 cup pinto beans
1/2 cup baby lima beans
1/2 cup barley
2 beef bones
2 -3 lbs beef roast (arm or chuck)
3 small diced onions
5 garlic cloves
2 tablespoons kosher salt
1 teaspoon pepper
1/4-1/2 cup diced tomato
1 bunch cilantro
8 medium potatoes

Steps:

  • Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with an inch of water.
  • Sear your beef roast and leave whole. Place beef roast and beef bones into pot.
  • Dice the onions and mince the garlic, chop cilantro.
  • Combined remaining ingredients except for potatoes into a food processor and mix. Put mixture over meat and bring to a boil. Reduce heat to simmer/low and allow to cook for 3 hours.
  • Add potatoes and allow to cook for one hour more.
  • Before Shabbos, place the pot on the blech and add one inch of water above the ingredients. For a pareve cholent omit the meat and meat bones.

Nutrition Facts : Calories 1227.1, Fat 46.5, SaturatedFat 18.4, Cholesterol 156.5, Sodium 4000, Carbohydrate 137, Fiber 27.4, Sugar 8, Protein 66.7

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