Instant Pot Cholent


This Instant Pot Cholent is a traditional Jewish recipe, another version for the Hungarian goulash.

It’s easy to make, really tasty, tender and juicy and you can make it with the Instant Pot easily.

For this recipe we are using the Instant Pot as a slow cooker. Don’t be afraid of cooking for 2 hours. It’s safe and on the worst case you will get a burn message.

If you like this recipe, try the Jewish brisket or the Instant Pot London Broil.

If you like potatoes, the Instant Pot venison roast may work for you.

It’s a one-pot meal, but feel feel to serve with brown rice or jasmine rice.

Instant Pot Cholent
3.97 from 28 votes
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Course: Main Course
Cuisine: jewish
Keyword: beef chuck roast, Cholent, pearl barley
Prep Time: 15 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 25 minutes
Servings: 4
  • 3 lb chuck roast
  • 1 tbsp olive oil
  • 2 onions chopped
  • 5 garlic cloves chopped
  • 6 potatoes peeled
  • 5 carrots cut into large pieces
  • 1/2 cup pearl barley washed well
  • 1 can tomato paste
  • 4 tbsp brown sugar
  • 3 cups beef broth
  • 1 1/2 cups black beans soaked overnight and drained
  • 1 tbsp salt and pepper to taste
  • Turn on the Instant Pot. Press "saute" and add the olive oil.
  • Add beef and heat it well on each side, till it browned.
  • Add the remaining ingredients and mix well for 3 minutes.
  • Close the lid and cook at high pressure for 120 minutes.
  • When cooking time ends, wait for a natural pressure release.
  • Once done and the valve drops, open the lid and serve.
Calories: 1214kcal Carbohydrates: 124g Protein: 85g Fat: 44g Saturated Fat: 18g Polyunsaturated Fat: 4g Monounsaturated Fat: 23g Trans Fat: 2g Cholesterol: 235mg Sodium: 1362mg Potassium: 3657mg Fiber: 21g Sugar: 25g Vitamin A: 13448IU Vitamin C: 82mg Calcium: 202mg Iron: 14mg
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

7 thoughts on “Instant Pot Cholent

  1. Saute the beef in the Instant Pot first, save all the delicious brown bits and don’t have to wash another pan?

  2. Why cook for 120 minutes when most stews can cook in 25 or 30? Also, can I add chicken breasts, and if so, won’t 120 minutes make them turn to mush? Can I use frozen chicken? Thanks!

  3. I know that this dish usually includes eggs, and there are eggs pictured, but I don’t see eggs listed in the recipe. Do you just nestle them in the top of the stew like you would in a regular slow cooker?

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