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Instant Pot® Noodle Kugel

Prep Time15 mins
Cook Time30 mins
Servings: 6
Calories: 1156kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • 5” Springform pan
  • Medium bowl
  • Large Bowl
  • Strainer
  • Rubber Spatula

Ingredients

  • 1 Pound Spiral Noodles
  • 1 Tbsp Olive Oil
  • 6 Eggs
  • 2 Cups Cottage Cheese
  • 1 Cup Sour Cream
  • 1 tsp Salt
  • 1 Cup Sugar
  • 0.25 tsp Cinnamon
  • 1 pinch Nutmeg
  • 1 Cup Raisins

Instructions

  • Place raisins in a small bowl and cover with water. Let soak for one hour.
  • Place the noodles in the Instant Pot® bowl and fill the bowl with enough water to cover the noodles. Place the lid on the Instant Pot® and seal, making sure the steamer valve is set to “seal”. Press the “manual” button and set the timer for one minute, cooking at high pressure. When the Instant Pot® is done cooking, do a quick pressure release by carefully opening the steamer valve. Pour the pasta into a strainer, discarding any extra water.
  • Put cooked noodles into a large bowl and toss with the olive oil. Set aside.
  • In a medium sized mixing bowl, whisk together the eggs, cream cheese, cottage cheese, salt and spices. Pour the mix into the pasta bowl and stir together with the noodles.
  • Drain the water from the raisins and fold the raisins into the noodle mix.
  • Prepare and Instant Pot® baking pan by coating it with butter. Add the noodle mix to the pan and then place on top of a trivet. Add 2 cups of water to the Instant Pot® bowl. Close the lid and seal the Instant Pot®, making sure the steamer valve is set to “seal”. Press the “manual” button and set the timer for 24 minutes on high pressure. When the timer goes off, let the Instant pot sit and naturally release the pressure for 15 minutes.
  • Remove the kugel from the Instant Pot® and immediately put under a preheater boiler for 3 minutes to crispy the top. Serve once cooled to room temperature.