Kugels are casseroles that are usually made with noodles or potatoes. The dish is commonly eaten on Shabbat and many Jewish holidays. For Passover, special gluten-free noodles may be used and there are some kugels made using matzo farfel.
This Instant Pot version is made in about half the time it would take to bake a traditional kugel and it frees up the oven for other dishes.
- 8 ounces wide egg noodles
- 2 1/2 teaspoons salt (divided)
- 8 ounces cottage cheese
- 1 cup sour cream
- 4 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 3 large eggs
- 2 tablespoons butter (melted)
- 1/2 teaspoon ground cinnamon
- 1 dash nutmeg
- 1/2 cup raisins (or dried cranberries)
- For the Cornflake Crumb Topping:
- 1/2 cup crushed cornflakes (or similar flaked cereal)
- 1 tablespoon butter (melted)
- 2 teaspoons granulated sugar
- Optional: cinnamon sugar for sprinkling
Gather the ingredients. Generously butter a 7 x 3-inch springform pan or round pan with a removable bottom ("push pan") and set aside. Alternatively, spray the pan with nonstick cooking spray.
Put 2 quarts of water in a saucepan with 2 teaspoons of salt. Bring the water to a boil over high heat. Add the noodles, reduce the heat to medium, and cook for about 7 minutes, or as directed on the package. Drain well and rinse with cold water.
In a mixing bowl, combine the cottage cheese, sour cream, cream cheese, 1/2 cup sugar, eggs, 2 tablespoons melted butter, 1/2 teaspoon salt, cinnamon, and nutmeg.
Beat the mixture with an electric mixer until well blended.
Add the drained and cooled noodles to the mixture and stir to blend. Fold in the raisins. Add the noodle mixture to the prepared pan.
Place the trivet in the Instant Pot and add 1 1/2 cups of water. Place the pan in a baking sling or a foil sling and lower it into the pot.
Lock the lid in place and turn the steam release valve to the sealing position. Choose pressure cook or manual (high pressure) and set the time to 24 minutes. When the time is up, allow a natural release for 10 minutes. Carefully turn the steam release valve to the venting position to release the remaining pressure.
Preheat the broiler. Combine the cornflake crumbs with 1 tablespoon of melted butter and 2 teaspoons of sugar.
Sprinkle the cornflake crumbs over the kugel and place it under the broiler for 4 to 5 minutes, or until the topping is crisp and browned.
Remove the kugel to a rack to cool completely.
Remove the sides of the pan and slice the kugel into serving-size portions. If desired, sprinkle with cinnamon sugar.
- To cook the noodles in the Instant Pot, add the 8 ounces of dry noodles to the pot and cover them with 2 cups of water. Add 1 teaspoon of salt and 1 tablespoon of butter. Cook the noodles at high pressure for half the lowest time on the package (If the package calls for 8 minutes, cook at high pressure for 4 minutes) and do a quick release of pressure. Drain and rinse with cold water; set aside and continue with the recipe.
- If you are making a kugel for Passover, use gluten-free kosher for Passover noodles.
- Replace the raisins or dried cranberries with another kind of chopped dried fruit, such as dried apricots, peaches, prunes, or dates.