Instant Pot Noodle Pudding

Step 1

Add the noodles to the Instant Pot and add just enough water to cover the noodles

Step 2

Hit “Manual” or “Pressure Cook” High Pressure for 1 minute

Step 3

Quick release and drain the noodles and toss with cold water and let cool

Step 4

Make the batter – Mix together the cottage cheese and cream cheese until smooth (I suggest using a stand mixer if you have one, but a hand mixer will work well too). Then, mix in sour cream, vanilla, sugar, 1 stick of melted butter and beaten eggs. Mix very well

Step 5

Add noodles to the mixture in a large bowl mix together until well combined

Step 6

Heavily grease you 6” x 3” springform pan with butter and add the mixture

Step 7

Add the trivet to the Instant Pot with 1.5 cups of water. Carefully place the springform pan on top of the trivet.

Step 8

Hit “Manual” High Pressure for 23 minutes

Step 9

When done, allow a natural release (should take about 9 minutes or so)

Step 10

While cooking, set the oven to “Broil” and make topping mixture

Step 11

NOTE: THIS STEP IS NOT KOSHER FOR PASSOVER (if that matters to you) – Make the graham cracker topping by mixing the graham cracker crumbs, 1/2 cup of sugar and the other stick of melted butter

Step 12

Generously layer the topping on top and place in oven for 2-5 mins and WATCH it so it doesn’t burn (remember, ovens vary)! It should be a nice golden brown when it comes out

Step 13

Let cool in pan for 30-45 mins before carefully removing the springform pan. It will look like a cheesecake!

Step 14

Enjoy hot, cold or room temperature!