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Sweet, cinnamon-flavored pressure cooker Tzimmes is one of the easiest holiday dishes that you can prepare using your pressure cooker! It is a colorful, autumnal side dish made of tender glazed veggies and dried fruits bursting with sweet and citrusy flavors. Ready in just 15 minutes!
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Why You’ll Love This Pressure Cooker Tzimmes Recipe
Each bite of this sumptuous side dish is filled with sweet, warm, and tangy flavors. The combination of fork-tender yams and carrots plus the soft and chewy dried fruits is amazing. This is the perfect dish to make and bring to any special occasion and holiday celebration. It’s easy, affordable, and flavorful!
This recipe uses only plant-based ingredients, dried fruits, and spices and cooks using the pressure cooker function on my Instant Pot. I find it quicker and more convenient than baking them. Aside from cutting down the cooking time, it also frees up precious oven space for you to make your traditional holiday entrees and desserts.
What is Tzimmes?
This delicious vegetable stew is an Ashkenazi Jewish dish served as part of the Rosh Hashanah feast. It is also sometimes served at Hanukkah and other celebrations. Rosh Hashanah, also known as the Jewish New Year, is often celebrated with sweetened treats to symbolize a sweeter year ahead.
The term Tzimmes is a combination of two Yiddish words, Tzim and Esn. Tzim means “for ” and Esn means “eating.” The preparation takes longer than the actual cooking itself due to all the peeling and slicing you have to do. That is why the term “to make a Tzimmes” is an expression that means “to make a fuss.” But do not fret, this recipe omits the peeling and stirring parts to make it less fussy! Serve it alongside these must-try vegan Passover recipes!
Ingredients
Nothing fancy, just your everyday simple food turned into a comforting bowl of Pressure Cooker Tzimmes.
- Red Yams: I use red yams because they are moister compared to paler ones. You can also try using the orange variety.
- Carrots: You can use any type of carrots for this recipe. Though, I prefer using the long thin orange ones for easier preparation. They also have thinner skin which is important because we are cooking them peel-on. Here’s a complete guide to carrots if you want to check it out!
- Orange juice: Gives the side dish a bright tangy tone that balances the sweetness coming from the carrots and sugar. You can also use lime or lemon juice, or any citric juice you have on hand.
- Dried prunes and cranberries or raisins: Adds a fruity taste and chewy element that complements the tenderness of the yams and carrots.
- Brown sugar: This adds a deep caramelized taste to the dish. You can also use maple syrup or agave nectar as substitutes. If you’d like to switch up the brown sugar, you can also try vegan honey instead.
- Cinnamon: Provides a warm, citrusy and strong clove taste to the dish.
- Salt and pepper: To taste.
How to Make Pressure Cooker Tzimmes?
Nothing can be easier than a quick dump and cook recipe like this! You’ll spend most of the short prep time peeling and cutting the ingredients.
Step 1: First, wash the yams and carrots thoroughly under running water. Then, dice the yams and slice the carrots. No peeling required!
Step 2: Next, place them in the pressure cooker basket and add the rest of the ingredients. Then, mix them all together until well combined.
Step 3: Next, seal and turn the manual pressure on for 2 minutes. Afterward, do a quick release to dissipate the pressure inside quickly. Finally, serve and enjoy!
Toni’s Recipe Tips when Making Pressure Cooker Tzimmes
- Cut evenly: Cut the yams and carrots as equally as possible so they cook evenly. If you have bigger portions, they will be undercooked.
- Release pressure immediately: Make sure to let the pressure out immediately after the cooking time is over. Letting it naturally release will make the potatoes too soft and mushy.
- Reduce sauce: If there is too much sauce after cooking, you can press the saute button to reduce the liquid. The Tzimmes should not be soupy.
- Thicken sauce: If you want to make the sauce thicker, you can add some cornstarch or flour to the sauce and stir.
FAQs
Only if you want to. I like to keep the peel on because of the additional nutrients and because I love saving time.
Yes, you can! You can add beets, Brussels sprouts, or sweet potatoes.
You can. Just preheat your oven to 325 degrees F and place the seasoned veggies in a greased baking pan. Bake for 20 to 30 minutes.
Absolutely! Aside from it being naturally vegan, it is also a gluten-free dish and packed with fiber. Yams, carrots, and prunes are all rich in vitamins and minerals plus antioxidants that benefit a lot of our body’s functions. If you are concerned about the sugar content, you can absolutely substitute it with healthier sugars or other natural sweeteners. You can also control how much you want to use for the recipe.
Serving Suggestions
Check out my 22 Must Try Vegan Passover Recipes for more Jewish-inspired recipes.
Storage Instructions
Fridge: Any leftovers can be stored in the fridge for up to 3 days in an airtight container.
Make Ahead: You can make the Pressure Cooker Tzimmes ahead of time and refrigerate it first. Just make sure that you place it in a lidded container to keep the moisture in. Serve it chilled or you can reheat them in the microwave, stovetop, or oven.
More Vegan Pressure Cooker Dishes
If you tried this Pressure Cooker Tzimmes recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
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Pressure Cooker Tzimmes
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Ingredients
- 2 large red yams about 2 pounds, cut into 1-inch cubes
- 1 pound carrots sliced
- ½ cup orange juice
- 1 ½ cup dried prunes
- ½ cup dried cranberries or raisins
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- In a 6-quart electric pressure cooker, add in all the ingredients and stir together until well-combined.
- Place the lid on and turn the manual pressure on for 2 minutes. When it’s finished, let the pressure out using the quick release.
- If it’s more liquid than you’d like, keep the lid off and turn the saute button on until it evaporates to your liking. It shouldn’t be soupy.
Notes
- Cut evenly: Cut the yams and carrots as equally as possible so they cook evenly. If you have bigger portions, they will be undercooked.
- Release pressure immediately: Make sure to let the pressure out immediately after the cooking time is over. Letting it naturally release will make the potatoes too soft and mushy.
- Reduce sauce: If there is too much sauce after cooking, you can press the saute button to reduce the liquid. The Tzimmes should not be soupy.
- Thicken sauce: If you want to make the sauce thicker, you can add some cornstarch or flour to the sauce and stir.
