Instant Pot Chopped Liver
Instant Pot Chopped Liver
- 1/4 cup of vegetable oil
- 3 large Spanish onions, chopped coarsely
- 1 lb of chicken livers, drained
- 4 hard-boiled eggs, cut up (this is the only thing I used my Instant Pot for in this recipe)
- Seasoned salt, kosher salt and pepper to taste
If you’re impatient and tempted to keep checking on it (like I am) to sneak tastes and see if it’s cool enough yet, I suggest you make this at night right before bed and then let it set in the fridge overnight. And then have a few scoops for breakfast!
Also, if you want a coarser/chunkier chopped liver, VERY lightly pulse the eggs in a food processor separately so they are large crumbles and then stir by hand into the blended livers and onions at the end.
- In your Instant Pot, make 4 hard-boiled eggs (click here for recipe) and LIGHTLY pulse in a food processor so it’s still coarse and slightly crumbled. Set aside
- Using a large pan or skillet on your stovetop, heat the oil on medium heat
- Add the onions. This step is everything as a HUGE portion of that classic chopped liver flavor comes from them. You are going to be cooking them for a solid 20-40 minutes (stoves vary) over medium heat – stirring and then letting it set and repeating that process until the onions are a beautiful deep brown color, but NOT burned. Basically, they should be cooked just before they enter the burned phase
- While you’re cooking the onions, set your oven on broil. Add the drained chicken livers to a tin foil lined baking sheet and then pop into the oven for 10 minutes
- Remove the broiled livers and place in a good blender or food processor and pulse until it’s nice and chopped
- When the onions are done, transfer every last one as well as every last drop of oil from the pan to the food processor. SCRAPE that pan! Don’t leave any behind!
- Pulse the livers and onions together and blend until all is mixed in and to your desired consistency
- Add kosher salt (about 1/2 tbsp) and pepper to taste. Pulse again
- Transfer to a serving bowl and, with a mixing spoon, add in the crumbled eggs and stir until it’s all combined. Everything will be hot. Add about 1/2 tbsp of seasoned salt and mix in and season however else you wish to taste but don’t change things up too much or it won’t be the classic Jewish chopped liver you know and love
- Cover the bowl and let set in the fridge for at least 2 hours so it gets firm and cold – THAT’S how we serve this
- Serve with Tam Tams, matzoh or your favorite veggies for dipping