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Easy Instant Pot Tzimmes

September 14, 2017 by predominantlypaleo 10 Comments

 

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Easy Instant Pot Tzimmes

A couple years ago when Zenbelly and I wrote The New Yiddish Kitchen, we had a wonderfully reflective time of stringing together recipes from each of our families. We each have fond memories of traditional Jewish recipes and the stories and people behind them. Like with any tradition, there is always a story or a memory and when your family is Jewish, those memories often revolve around food – carbs if at all possible.

This recipe is for sweet and savory tzimmes, which is a traditional side dish and an easy crowd pleaser. Tzimmes means a “fuss” which sounds about right for most Jewish holidays to be honest. But this recipe really is so easy and made even simpler here. Sometimes it is made with raisins but you know how I feel about them so that’s not happening. Or you can throw some prunes in there but I sort of have strong emotions about that too. So for all intents and purposes we are keeping this one simple without the focus on Great Aunt Ethel’s regularity, mmmkay? I mean sometimes we need to shift the focus if you know what I mean. No offense Aunt Ethel. You can make this in the oven, slow cooker (as it is written in the book), or in the Instant Pot as I’ve written it here. So even if you can’t pronounce it, rest assured there is a version for you to love!

(Note: All names were changed in this post to protect irregular great aunts everywhere)

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Easy Instant Pot Tzimmes

Easy Instant Pot Tzimmes
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  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Total Time: 14 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 pounds rainbow carrots
  • 1 orange, juiced
  • 8 ounces chicken broth
  • 1/2 teaspoon onion powder
  • 2 cloves garlic, minced
  • 2 tablespoons honey
  • 1/2 teaspoon sea salt
  • 3 tablespoons olive oil
  • 1/4 teaspoon black pepper (omit for AIP)
  • 1/2 cup dried fruit sweetened cranberries

Instructions

  1. Add all ingredients into the stainless steel bowl of your Instant Pot
  2. Secure the lid and close the pressure valve
  3. Press the “Manual” button and then the “-” button until 4 minutes is displayed
  4. Allow the cooking cycle to complete then quick release the pressure valve and remove the lid once safe to do so
  5. Serve right away or remove the carrots with a slotted spoon and use the “Saute” feature to simmer the sauce until it reduces a bit

 

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Easy Instant Pot Tzimmes

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Filed Under: aip friendly, dairy free, egg free, gluten free, grain free, Instant Pot, nut free, paleo, sides, soy free, sugar free, yeast free

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Comments

  1. CMack says

    February 17, 2018 at 10:27 pm

    I’m confused. This photo is not chard, but maybe carrots? Parsnips? No cranberries as listed in the recipe.

    Reply
    • predominantlypaleo says

      February 21, 2018 at 8:34 pm

      These are rainbow carrots. The cranberries go into the Instant Pot with the other ingredients.

      Reply
  2. Marcey E Siegel says

    September 20, 2019 at 4:41 pm

    I am going to try this for Rosh Hashana. I need to use vegetable broth to keep it veggie. Also, how does the timing change since I will be tripling the recipe? Thank you.

    Reply
    • predominantlypaleo says

      October 9, 2019 at 2:53 pm

      Sorry just seeing this! Timing should not change.

      Reply
  3. Janis S says

    March 19, 2025 at 3:53 am

    This looks so good, and easy! What cooking time would you use in a slow cooker/ crockpot? I have The New Yiddish Kitchen cookbook, but those instructions are for an oven.

    Reply

Trackbacks

  1. Honey Cake from The New Yiddish Kitchen - zenbelly says:
    September 15, 2020 at 4:09 pm

    […] For more Rosh Hashanah recipes, make sure to check out our round-up from last year, featuring Crispy Chicken Thighs with Pomegranate Sauce. Also- my coauthor Jennifer Robins of Predominantly Paleo is sharing another recipe from the book for Easy Instantpot Tzimmes! […]

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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