Instant Pot Jewish Noodle Kugel

Step 1

Soak raisins in a bowl of water to plump.

Step 2

Add egg noodles and water to just barely cover the noodles to Pressure Cooker cooking pot.

Step 3

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.

Step 4

Immediately, rinse under cool water to stop the cooking. Set aside.

Step 5

Beat or whisk eggs.  Add cottage cheese, sour cream, sugar, cinnamon, salt, lemon juice and beat well.  Fold cooked noodles into mixture.

Step 6

Drain water from raisins and fold into mixture.

Step 7

Generously grease your Push Pan,  Pour noodle mixture into Push Pan and dot with butter.

Step 8

Add 1.5 cups of water to Pressure Cooker cooking pot and place in a trivet.  Place Kugel on top of trivet.

Step 9

Lock on Lid and close Pressure Valve.  Cook at High Pressure for 20 minutes.

Step 10

When Beep sounds, allow a 15 minute Natural Pressure Release.

Step 11

Open lid and if using topping, add it now.

Step 12

Place Mealthy Crisplid on top of pressure cooker. Set temperature to 375 degrees and cook for 5 minutes.

Step 13

Crush corn flakes and mix with sugar and cinnamon.  Sprinkle over the top of noodle mixture and dot with butter prior to crisping.