Instant Pot Matzoh Brei
Instant Pot Matzoh Brei
- 1 Vidalia (sweet) onion, diced
- 1 medium yellow onion, diced
- 2 tbsp of extra virgin olive oil
- 2 tbsp (1/4 stick) of salted butter (and more to very generously grease the bundt pan)
- 8 sheets of matzoh from a 10-11 oz box (if you wish to keep kosher for Passover, make sure the matzoh you use fits the bill)
- 6 large eggs
- 2 tbsp of heavy cream (or half & half or milk)
- 1 tsp of kosher salt
- ½ tbsp of seasoned salt
- 1 tsp fresh black pepper
- 1 tsp of dried parsley flakes
- Optional toppings when serving:
- A pinch of cinammon for dusting
- Maple syrup for drizzling
While I’m filled with pride to be born a Jewish New Yawka, I’m not the best at observing the laws of the Kosher world. If you want to make sure this is Kosher for Passover, do your proper homework in making sure all of the ingredients pass the test.
To make cook this, I used only ONE of my stackable pans (click here to buy) as it’s the perfect size, has a lid AND has that GREAT handle in the caddy to easily remove from the Instant Pot when done. But you can use any 7.5″ pan and cover the top with tin foil if you don’t have a lid.
Do you have to make this in an Instant Pot? No. You can do it in a frying pan or just bake it in the oven (and this version takes longer than just throwing it in the frying pan for sure.) HOWEVER, you won’t end up with a matzoh brei as light and fluffy in the center as this one (it’s like the best kugel or Jewish stuffing ever). This is my new favorite way of preparing a matzoh brei!
This dish can be served for breakfast or as an amazing dinner side making it quite versatile. It tastes amazing whether you add the maple syrup and cinnamon when serving OR if you use the sauce from my SUPER POPULAR Jewish Brisket to mix in with it.
- Crack the matzoh into a bowl and completely submerge in cold water for 3 minutes until soggy. Then, transfer the soaked matzoh to a colander and press as much of the water out of it as possible and set aside
- Create the egg mixture by whisking together the eggs, parsley, pepper, kosher salt, seasoned salt and sugar and set aside
- Add the butter and olive oil to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting and once the butter’s melted, add in the onions. Allow to cook for 10 minutes, stirring occasionally until a nice, light-brown color is achieved. Turn the Instant Pot off by hitting “Keep Warm/Cancel” and remove ALL the onions from the pot (get every last once as the onions are key here for the flavor) and place in a bowl. Clean and dry the liner pot and return to the Instant Pot
- Add the strained, soggy and now clumpy matzoh to the egg mixture as well as the onions and mix together well
- Generously butter and then coat a 7.5″ pan using non-stick cooking spray (I used only ONE of my stackable pans for this as it’s the perfect size, has a lid AND has that GREAT handle in the caddy to easily remove from the Instant Pot when done) and pour the matzoh mixture into it, smoothing out the top and placing the pan’s lid on top (or foil if you don’t have a lid for your pan)
- Place the trivet (with the handles folded down) and 1.5 cups of water in the Instant Pot and rest the sealed pan with the matzoh brei on it. Secure the lid to the Instant Pot and hit “Manual” or “Pressure Cook” High Pressure for 60 minutes. Quick release when done and remove the pan the matzoh brei cooked in (this is where the caddy on the stackable pans come in super handy for removing). Pre-heat your oven to 450.
- Allow the matzoh brei to cool in the pan for a few minutes and once the oven’s pre-heated, flip the pan onto a foil-lined baking sheet slicked with non-stick cooking spray and tap the pan with a spoon a few times to loosen the matzoh brei and then wiggle the pan so the matzoh brei falls onto the baking sheet. (Note: If it’s stubborn and wants to stay/stick in the pan or if it falls apart during the transfer, not to worry! Just use a serving spoon and scoop it out and place on the baking sheet. Matzoh brei is about the flavor, NOT the presentation as it just looks like thin layers of stuffing. So don’t worry about it not transferring to the sheet in a perfect circular formation at all!
- Pop the baking sheet in the oven for 10 minutes until the matzoh brei is lightly browned and the edges get lightly crisped
- Place the matzoh brei in a serving dish and then feel free to top each individual serving with some maple syrup and a light sprinkling of cinnamon OR just serve it as is – there’s plenty of oniony, eggy, sweet & savory flavor as is. It’s also great to sop up any brisket sauce if serving as a side!