Pressure Cooker Jewish Noodle Kugel also known as Noodle Pudding, is a favorite Holiday, Shabbot, Chanukkah, Brisket side dish. It also makes a great dessert.
Pressure Cooker Jewish Noodle Kugel
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.
A member from my Pressure Cooking Group, asked me if my Grandma Rose’s Jewish Noodle Kugel recipe could be done in the Instant Pot or Pressure Cooker. I told her that I would convert it for her, so here goes!
Just like my Grandma Rose’s Jewish Noodle Kugel, instead of using egg noodles, fun pasta shapes are great to use. Remember to adjust the cooking time, if using pasta. Wide Egg Noodles cook in only one minute in the pressure cooker.
For the original oven version please see Grandma Rose’s Jewish Noodle Kugel. This is the exact same recipe, but it is cooked in the Pressure Cooker. My tasters tell me that this Pressure Cooker Jewish Noodle Kugel version is very similar to the oven version.
I agree that is similar, but I have to admit, I prefer the oven version, as I love the edges and the top that you can only get from baking. This recipe can also be made in an Air Fryer, wish is as good as the oven version.
Well, that and my Chocolate Chip Coffee Cake, which is to die for…..really!
Latkes!!!!!! Do you love Latkes? How about an Air Fryer version?
It still gets “fried” in oil, but just a lot less oil, so it is still traditional.
My Air Fryer Chanukkah Latkes is a yummy recipe!
For bites, try my Air Fryer Potato Latke Bites.
First thing is to soak the raisins in a Measuring Cup of fresh water to plump. It also helps to keep moisture in the Kugel.
Whenever I make a Pressure Cooker Friday Night Shabbos Brisket, I make kugel. The two just go hand in hand.
When I worked as a legal secretary in law firms, I used to get asked to bring my Kugel to all the pot lucks and functions. It was always the first to go.
I decided to just dump the egg noodles right into the Instant Pot or Pressure Cooker cooking pot. I’ll drain the water out after they are cooked. Since the noodles only need one minute of cooking, don’t stray from the kitchen.
You are going to want to do a Quick Release, as you want to strain out the water and run under cool water to stop the cooking process.
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.
Get the noodles under cold running water quickly. They need to be al dente, as they are going back into the Instant Pot or Pressure Cooker for more cooking.
In a Large Mixing Bowl, crack open the eggs and beat them well. I use a KitchenAid Hand Mixer. 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.
Yummy, it is looking delicious already. This part always reminds me of my childhood friend, Donna Meshaka. Growing up in Miami, Donna was one of my neighbors and moved into my neighborhood while we were in grade school. I used to go over to Donna’s house often. She was/is a wonderful friend.
Her mom, used to sometimes invite me to lunch, while I was over there playing with Donna. Mrs. Meshaka would cook some egg noodles and then pull out her frying pan.
She would mix up some cottage cheese and sugar and dump it into the pan with the noodles. As the cheese warmed, it would become melty and stringy. Oh my gosh, it was so good and was one of my favorite things to eat.
I have always remembered lunch at Donna’s house and Mrs. Meshaka cooking this special treat for me and Donna. Oh, that and her birthday, which is December 5!
Drain the raisins and fold them into the noodle mixture.
Very often, I have used a mixture of diced dried fruit. I love all the different colors. 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 Kugel Pan. 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.
Pour the mixture into the Kugel Push Pan. Take about a Tablespoon of butter and dot the top. This is optional and you don’t need to do it, if you are cutting out fat. But, it is really good!
White raisins go well in this too. Be creative and change it up each time you make this Pressure Cookers Jewish Noodle Kugel. If you want to add the topping, wait until after you have removed the Kugel from the Pressure Cooker.
It will go on when you it is time to place the Kugel under the broiler….This is OPTIONAL.
This looks sad to me. It is quite delicious as, I miss the crispy top. My favorite part of a Kugel, are the noodles on top that get crispy in the oven. I’ll show you the difference below.
See, what do you think? Kind of sad, huh? Well, let’s do something about it. If you want a topping, add it on now. As I said earlier, I rarely use the topping. Others, use it all the time. Your choice.
Place the pan under the broiler or in the oven, until the top has browned a bit, about 5 minutes.
I used no topping. See how much nicer this Pressure Cooker Jewish Noodle Kugel looks now?
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, to serve with your meal.
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 Kugel 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 Kugel 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. It goes great with 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!
It’s seriously yummy and makes me think of Donna! Make a head and serve with Pressure Cooker Friday Night Shabbos Brisket. Besides brisket, Kugel goes really well with London Broil or Grilled Tri-Tip! Enjoy.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- di Oro Living Silicone Spatulas Set
- LamsonSharp Chef’s Slotted Turner– I totally love this spatula!
- Alpha Armour Salt Box with Spoon
- Salbree Steamer Basket
- 3.5 Quart Stainless Steel Mixing Bowl
- KitchenAid Hand Mixer
- 6 inch Fat Daddio’s Push Pan
- Manischewitz Wide Egg Noodles(any brand is fine)
- Grafiti Cross Bands
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Here is your handy printable recipe:
Pressure Cooker Jewish Noodle KugelPrint Pin Rate
- 16 oz Wide Egg Noodles drained/rinsed
- 1 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(s). 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 22 minutes.
- When Beep sounds, allow a 15 minute Natural Pressure Release.
- If desired, place in oven under broiler for a few minutes to brown top. If using topping, add the topping prior to placing under the broiler.
- Crush corn flakes and mix with sugar and cinnamon. Sprinkle over the top of noodle mixture and dot with butter.