Pressure Cooker Jewish Noodle Kugel also known as Noodle Pudding, is a favorite Holiday, Shabbot, Chanukkah side dish. It also makes a great dessert.
As long as I can remember my Grandma Rose always had a Kugel in the house.
I used to help her make Kugel, as a kid. Wide Egg Noodles are standard and traditional for this recipe but sometimes I like to jazz it up and use different colored noodles or even pasta.
Ingredients for Pressure Cooker Jewish Noodle Kugel
- Egg Noodles
- Cottage Cheese and Sour Cream
- Raisins and Cinnamon
- Sugar, Butter, Lemon Juice
What I love about the Pressure Cooker Jewish Noodle Kugel is that you can easily brown the top without ever turning on the oven!
After the kugel cooks in the Instant Pot, Mealthy MultiPot or Pressure Cooker, all you have to do is use a Mealthy CrispLid (buy from Mealthy) / (buy from Amazon) and brown and crisp up the top! See photos below!
Why Soak Raisins?
- Soaking raisins will plump them up and keep them from being very chewy.
- The texture after cooking is much better.
If you do not want to soak the raisins, you do not have too. This is just a personal preference.
The egg noodles will cook super fast, so don’t leave the kitchen.
To avoid the sputtering that sometimes happens when doing a quick release, use short, intermittent movements to release a little steam at a time. Keep your hand to the lever, next to the valve opening, making sure NOT to put your hand on top of the opening.
Running the cooked noodles under cold water will stop the cooking process. They need to be al dente since they are going back into the
I use a Cuisinart Electric Hand Mixer as it is so easy to just mix all the ingredients together and get them blended really well.
For all you who love to beat your eggs hard in my Pressure Cooker New York Cheesecake recipe, which you shouldn’t, here is your chance!! Hahahahaha.
You will want a nice and smooth consistency.
By this time the noodles should be finished cooking. Drain the water and run the noodles under cold water.
Gently fold the noodles into the Large Mixing Bowl with the cottage cheese mixture and combine well.
Can Other Noodles Be Used?
- Yes. Very often when I make Pressure Cooker Jewish Noodle Kugel, I’ll use various shapes of pasta. For Chanukkah, I have used pasta shaped like dreidels.
- For Christmas (oh, you would be surprised at how popular this kugel is at Christmas pot lucks) I use pasta in the shape of Christmas trees.
- You can even use plain old spaghetti and make a kugel.
Another wonderful recipe to bring to a potluck is my Chocolate Chip Coffee Cake, which is to die for…..really!
Can Other Dried Fruit be Used?
- Yes, be creative. I love all the different colors.
- Both Black Raisins or Golden Raisins can be used at the same time.
- The noodle kugel can be colorful by using Dried Cranberries or Mixed Fruit!
- Dried pineapple or dried mangos is terrific too!
- Very often, I have used a mixture of diced dried fruit.
Use a good dried fruit, not a candied dried fruit, For instance, the fruit you use in a Fruit Cake that has been dried with sugar, would not be a good match.
Generously, butter your Push Pan so that the kugel will easily release.
Since the posting of this recipe, I have switched to using this cake push pan with handles. It makes is to easy to get the pan in and out of the pressure cooker.
Pro Tip: DO NOT USE PARCHMENT ROUNDS for the Kugel. While Parchment Rounds are great when making cheesecake, it is not for making Kugel, as it will adhere and become one with the Kugel. Trust me on this! Don’t do it.
This is how the noodle kugel looks right out of the pressure cooker. Because I love the crispy top, here is what you do to make it nice and brown and crispy as if baked in the oven.
If you want the corn flake topping, add it now, otherwise, the Mealthy CrispLid just goes on top.
Only a few minutes to perfection!
Alternatively, you can put the pan under the broiler, but using the Mealthy CrispLid is just so easy.
My preference is without the topping, but most people LOVE the topping. See how much nicer this Pressure Cooker Jewish Noodle Kugel looks now?
How to Eat Jewish Noodle Kugel.
My favorite way to eat Kugel, is at room temperature. You certainly can serve it directly from the Instant Pot or Pressure Cooker, if you like, but I suggest allowing it to get to room temperate.
You can also make Kugel the day before and refrigerate it to serve with your meal.
How to Remove Kugel from Pan.
Before removing the sides from the Kugel, allow it to set up a while, about an hour. It may be fine to remove the pan right away; I just never tried, so I can’t speak to that…..
Take any can or jar and place the Push Pan on top and pull the ring down. The Kugel will appear like magic. I use a really Thin Slotted Turner to remove the Kugel off the bottom of the Push Pan and on to a plate.
Yummy Pressure Cooker Jewish Noodle Kugel can be served hot, warm, room temperature or cold. My favorite way is room temperature. For those who do not keep Kosher, but love Jewish food, Instant Pot Kugel goes great with my Friday Night Shabbos Brisket.
This Pressure Cooker Jewish Noodle Kugel goes great at buffets or at a BBQ. It is also great as desert or just for a snack.
It is a great “make a head” dish!
More Jewish Recipes to Make:
- My Air Fryer Chanukkah Latkes are totally yummy and only a little oil is used!
- For bites, try my Air Fryer Potato Latke Bites.
- Pressure Cooker Jewish Sweet and Sour Stuffed Cabbage Holishkes
- Pressure Cooker Friday Night Shabbos Brisket.
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- Mealthy CrispLid (buy from Mealthy) / Mealthy CrispLid (buy from Amazon)
- di Oro Living Silicone Spatulas Set
- Alpha Armour Salt Box with Spoon
- Salbree Steamer Basket
- 3.5 Quart Stainless Steel Mixing Bowl
- Cuisinart Electric Hand Mixer
- Cake Push Pan with Egg Bite Molds Set
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Here is your handy printable recipe:
- 8 oz Wide Egg Noodles drained/rinsed
- 1/2 Tablespoon Butter
- Soak raisins in a bowl of water to plump.
- Add egg noodles and water to just barely cover the noodles to Pressure Cooker cooking pot.
- Lock on lid and close Pressure Valve. Cook at High Pressure for 1 minute. When Beep sounds, do a Quick Release by carefully using intermittent movements to toggle the Pressure Valve open and close, to avoid spewing liquid.
- Immediately, rinse under cool water to stop the cooking. Set aside.
- Beat or whisk eggs. Add cottage cheese, sour cream, sugar, cinnamon, salt, lemon juice and beat well. Fold cooked noodles into mixture.
- Drain water from raisins and fold into mixture.
- Generously grease your Push Pan, Pour noodle mixture into Push Pan and dot with butter.
- Add 1.5 cups of water to Pressure Cooker cooking pot and place in a trivet. Place Kugel on top of trivet.
- Lock on Lid and close Pressure Valve. Cook at High Pressure for 20 minutes.
- When Beep sounds, allow a 15 minute Natural Pressure Release.
- Open lid and if using topping, add it now.
- Place Mealthy Crisplid on top of pressure cooker. Set temperature to 375 degrees and cook for 5 minutes.
- Crush corn flakes and mix with sugar and cinnamon. Sprinkle over the top of noodle mixture and dot with butter prior to crisping.