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Parve Cholent (In the Instant Pot!)


Serve Thursday night for dinner and save the leftovers for those hectic Friday afternoons.


Prepare the Parve Cholent

1. Sauté onions in water (see note). Add garlic and sauté for a few more minutes.
2. Add the beans, rice/other grain, and potatoes/sweet potatoes.
3. Add spices like you do to your regular cholent: salt or salt substitute, paprika, black pepper, smoked paprika to give it a little kick.
4. Add water to cover plus a little bit more.
5. Cook in an instant pot (15 minutes on Pressure cook) or slow cooker.


Chop lots of onions into small pieces with a little water onto the bottom and add them to a slow cooker lined with Gefen Parchment Paper on low overnight. Wake up to browned sautéed onions ready to throw in any recipe that calls for them. 1 large onion = 1 cup sautéed.


It’s always best to soak beans 24-48 hours before use. Rinse, drain and replace with fresh water every 12 hours to decrease gas and bloating.


Photography by Sarah Husney