Cholent Instant Pot Recipe: Traditional Sabbath Stew Simplified

This traditional Sabbath stew gets a modern update with the Instant Pot, preserving authentic flavors while cutting hours of cooking time.

The pressure cooker transforms humble ingredients into a rich, hearty dish with tender meat, soft beans, and deep, developed flavors that honor the original method.

Ingredients for Cholent Instant Pot

Traditional ingredients meet modern convenience for this slow-cooked classic.

The beef is critical—chuck roast with good marbling delivers the tender, fall-apart texture that defines this dish. Kosher butchers or well-stocked supermarkets like Whole Foods carry quality cuts. Navy beans and chickpeas are the traditional legumes; look for them in the bulk section or Goya brands. Avoid pre-cooked beans—they’ll turn to mush under pressure.

Out of beef chuck? Short ribs or brisket work beautifully (just trim excess fat). No honey? Brown sugar or maple syrup can substitute, though the flavor profile will shift slightly. Swap ketchup for tomato paste plus a touch of vinegar if needed. For a gluten-free version, replace barley with quinoa or rice—both hold up well.

Cholent improves overnight as flavors meld. Store in the fridge for up to 4 days—reheat gently with a splash of water. Freezes beautifully for 3 months. The beans and barley will thicken as it cools, so thin with broth when reheating.

Step-by-Step Instructions for Traditional Sabbath Stew

Here is the method. Straightforward, tested, works every time.

Step 1: Prepare the Ingredients for Even Cooking

Begin by cutting the 2 lb Beef Chuck Roast into 1-inch cubes, ensuring each piece is well-marbled for optimal tenderness. Rinse the 1 cup Dried Navy Beans and 1 cup Dried Chickpeas under cold water, picking over to remove any stones or debris.

Quarter the 2 whole Yellow Onions, peel and smash the 6 cloves Garlic Cloves, then peel and cut the 3 whole Russet Potatoes and 3 whole Carrots into uniform chunks. This uniformity ensures everything cooks at the same rate, preventing undercooked or mushy components.

Step 2: Sauté the Aromatics and Brown the Beef

Set the Instant Pot to the Sauté function and add a small amount of oil if needed. Add the quartered Yellow Onions and cook for 3-4 minutes until they begin to soften and develop a slight caramelization. Stir in the smashed Garlic Cloves and cook for an additional 30 seconds until fragrant.

Add the cubed Beef Chuck Roast in batches, browning on all sides. This step builds deep, rich flavors that define the stew. Avoid overcrowding the pot to ensure proper browning rather than steaming. Once browned, deglaze the pot with ½ cup of the 4 cups Beef Broth, scraping up any browned bits from the bottom.

Step 3: Combine All Ingredients and Pressure Cook

Add the remaining Beef Broth, Dried Navy Beans, Dried Chickpeas, Russet Potatoes, Carrots, ½ cup Barley, 2 whole Bay Leaves, 1.5 tsp Kosher Salt, and 1 tsp Black Pepper to the Instant Pot. Stir in the 2 tbsp Honey and ½ cup Ketchup, ensuring all ingredients are well combined.

Secure the lid and set the Instant Pot to High Pressure for 45 minutes. Allow the pressure to release naturally for 15 minutes, then quick-release any remaining pressure. This timing ensures the beans and barley are fully tender while the beef becomes fall-apart tender.

Step 4: Adjust Seasoning and Rest Before Serving

Once the pressure has fully released, carefully open the lid and give the stew a gentle stir. Taste and adjust seasoning with additional Kosher Salt or Black Pepper if needed. The stew should have a rich, balanced flavor with a hint of sweetness from the Honey and Ketchup.

Let the cholent rest for 10-15 minutes before serving. This allows the flavors to meld together and the stew to thicken slightly. The final texture should be hearty and comforting, with each ingredient holding its shape while being perfectly tender. Serve warm, directly from the Instant Pot.

Dietary Considerations for cholent instant pot

Gluten-Free Option

For a gluten-free version, simply swap the ½ cup Barley for ½ cup quinoa or rice. Both alternatives hold up well under pressure without turning mushy. I’ve tested this with Lundberg brown rice and it works beautifully. 💪

Vegetarian Adaptation

Replace the 2 lb Beef Chuck Roast with 2 lbs mushrooms (cremini or portobello) for a hearty vegetarian version. The mushrooms absorb the flavors wonderfully and provide a meaty texture. Add 1 tbsp soy sauce for extra umami depth.

Lower Sodium

To reduce sodium, use low-sodium beef broth and cut the Kosher Salt to 1 tsp. Taste after cooking and adjust. The Honey and Ketchup add natural sweetness, balancing the reduced salt content.

Bean Sensitivity

If beans are hard to digest, soak the Dried Navy Beans and Dried Chickpeas overnight before cooking. This reduces oligosaccharides, the compounds that cause gas. Drain and rinse well before adding to the Instant Pot.

Nut-Free Assurance

This recipe is naturally nut-free, but always check your Beef Broth and Ketchup labels for hidden nut ingredients or cross-contamination warnings. Brands like Imagine Foods and Annie’s are reliable nut-free options.

Dairy-Free by Default

The traditional version is dairy-free, but if you’re using store-bought broth, verify it contains no dairy derivatives. I recommend Imagine Foods Beef Broth for guaranteed dairy-free results. The dish stays rich and hearty without any dairy.

Frequently Asked Questions