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)
PrintEasy Instant Pot Tzimmes
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 14 minutes
- Yield: 4 1x
Ingredients
- 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
- Add all ingredients into the stainless steel bowl of your Instant Pot
- Secure the lid and close the pressure valve
- Press the “Manual” button and then the “-” button until 4 minutes is displayed
- Allow the cooking cycle to complete then quick release the pressure valve and remove the lid once safe to do so
- 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
Notes
I’m confused. This photo is not chard, but maybe carrots? Parsnips? No cranberries as listed in the recipe.
These are rainbow carrots. The cranberries go into the Instant Pot with the other ingredients.
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.
Sorry just seeing this! Timing should not change.
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.