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Instant Pot Cholent
A savory slow-cooked stew for Shabbat with meat, potatoes and beans.
Course
dinner, lunch, Main Course
Cuisine
jewish
Keyword
Beef & Veggie Stew, beef chuck roast, Cholent
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Calories
1015
kcal
Author
Corrie
Ingredients
5
garlic cloves
chopped
1
onion
chopped
1
carrot
cut into large pieces
2
potatoes
peeled
3
lb
chuck roast
chopped
1
tablespoon
olive oil
½
cup
pearl barley
washed well
1
cup
beans
½
tablespoon
salt and pepper
½
cup
brown sugar
1
cup
tomato paste
1
cup
beef broth
Instructions
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.
Video
Notes
Freeze
the beef before cutting, Frozen meat allows you to cut easily.
Do not chop the
potatoes
otherwise, they are gonna melt in your cholent.
Nutrition
Calories:
1015
kcal
|
Carbohydrates:
84
g
|
Protein:
76
g
|
Fat:
44
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
23
g
|
Trans Fat:
2
g
|
Cholesterol:
235
mg
|
Sodium:
2365
mg
|
Potassium:
2589
mg
|
Fiber:
10
g
|
Sugar:
39
g
|
Vitamin A:
3605
IU
|
Vitamin C:
43
mg
|
Calcium:
157
mg
|
Iron:
11
mg