Instant Pot Matzoh Brei

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a budget-friendly option.

Begin by soaking 8 boards of matzo in 8 cups of water, ensuring they are fully submerged for about 2-3 minutes.

While the matzo is soaking, dice 1 sweet or Vidalia onion and 1 yellow onion.

After soaking, drain the matzo in a colander and squeeze out excess water until it is mostly dry but still moist.

In a bowl, crack 6 large eggs and add 2 tablespoons of heavy cream, 1 teaspoon of black pepper, 1 teaspoon of dried parsley flakes, 1 teaspoon of kosher salt, 1 teaspoon of sugar, and 1/2 tablespoon of seasoned salt. Whisk together until well combined.

Set the egg mixture aside and return to the Instant Pot. Add 2 tablespoons of salted butter and 2 tablespoons of extra-virgin olive oil, and set the Instant Pot to the sauté function on high.

Once the butter is melted and the oil is sizzling, add the diced onions and sauté for about 10 minutes until they are golden brown.

After 10 minutes, remove the onions from the pot and set them aside.

Cancel the sauté function on the Instant Pot and rinse out the inner pot. Return it to the Instant Pot and add 1 cup of water.

Add the drained matzo and sautéed onions to the egg mixture, combining everything well.

Transfer the mixture into a stackable pot that fits inside the Instant Pot, ensuring it is evenly spread out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens