Instant Pot (and its similar variations) is the modern version of the pressure cookers our mothers swore by. Not only did they make the food tender, but they sealed the flavor and shortened the cooking time of other methods like roasting or sautéing. Cookbook author Paula Shayer has published a new book, The Kosher Instant Pot Cookbook, here to make life easier and better with delicious meals that practically cook themselves. Here are three of the recipes you’ll find in the book. Our thanks to Paula Shoyer for sharing them with Real Food Traveler readers.
Hungry for more? Read the review of “Healthy Jewish Cuisine.”
Recipes from The Instant Pot kosher cookbook by Paula Shoyer
Peruvian whole chicken with spices
This super easy spice combination is easy to double or triple and have on hand for chicken, steak or fish. The spice blend comes from our wonderful babysitter, Betty Supo. She is from Arequipa, Peru, and has fed our family for many years.
GLUTEN FREE, MEAT, EASTER PRACTICAL TIME: 17 minutes PRESSURE TIME: 10 minutes COOKING TIME: 25 minutes RELEASE TYPE: Natural release for 15 minutes BUTTONS TO USE: Sauté and pressure cook ADVANCE PREEP: Can be done 2 days in advanceYields 4-6
Ingredients: 4 teaspoons cumin 1 tablespoon paprika 2 teaspoons garlic powder 1/4 teaspoon
salt 1/4 teaspoon black pepper 2 teaspoons extra virgin olive oil, divided 1 whole chicken, about 3-4 pounds (1.3-2kg) 1 cup (236 ml) boiling water 1 TBS cornstarch or potato starch,
Optional Method: In a small bowl, combine cumin, paprika, garlic powder, salt and pepper. Drizzle 1 tablespoon of oil on the chicken and rub to cover. Shake the spice mixture over the chicken and rub all over.
Press Sauté and when the screen says “Hot”, add the remaining oil. Place the chicken in the inner pot, breast down and cook for 4 minutes, or until golden brown. Flip and brown for another 4 minutes. Remove the chicken to a plate.
Add the boiling water to the pot and use a wooden spoon to scrape the bottom of the clean pot. Place the steam rack in the pot and place the chicken on the rack, with the breast facing up. Secure the lid, making sure the vapor release handle is in the sealing position. Press the Pressure Cook button and adjust the cooking time for 25 minutes.
When the cooking time is complete, let the pot sit for another 15 minutes to naturally release the pressure. Turn the vapor release handle to the vent position to release any remaining pressure. Press Cancel.
Remove the lid, take out the chicken and place it in a serving dish. Press sauté and cook the drops for 4 minutes or more, to reduce the sauce. To further thicken the sauce, you can collect about 1/4 cup (59 ml) of the drops in a small bowl, add the cornstarch, mix, return to the pot and stir.
Cut the chicken into pieces to serve. Pour some sauce over the chicken and serve the remaining sauce in a bowl on the side. If you do it the day before serving, you can remove the fat from the reserved sauce before reheating it.
Hungry for more? Read about Shoyer’s book, “The Holiday Kosher Baker.”
This
recipe provides a complete meal in a single cooking step and has protein, fiber, potassium, folate, and manganese. It is also really delicious. PARVE, VEGAN PRACTICAL TIME: 24minutes COOK TIME: 6 minutes PRESSURE TIME: 13minutes BUTTONS TO USE: Sautéed and pressure cookingRELEASE TYPE: Natural release for 10 minutesADVANCE PREP: Can be done 2 days in advanceServes 6
ingredients: 2 tablespoons coconut or other oil 2 medium onions, finely chopped 4 garlic cloves, finely chopped 1 teaspoon finely chopped ginger 1 jalapeño, seeded, finely chopped 2 medium tomatoes, diced into small cubes 1 teaspoon cumin 1 teaspoon ground cilantro 1 teaspoon turmeric 1 cup (198 g) red lentils 3 cups (710 ml) water 3/4 teaspoon red pepper flakes, or more for more kick 1 teaspoon salt 1/2 teaspoon black pepper 1 cup (25 g) coriander leaves, chopped or more to garnish
Method: Press sauté and when the screen says “Hot”, add the coconut oil to the inner pot. Add the onions, garlic, ginger and jalapeño and cook for 3 minutes, stirring occasionally. Add the tomatoes, cumin, cilantro and turmeric and cook for 2 minutes, stirring often. Press Cancel. Rinse the lentils and turn them into the pot. Break wet lentils if they stick together. Add the water, red pepper flakes, salt, black pepper and cilantro and stir.
Place the steam rack on top of the dal. Place rice, water, and salt in a 6- or 7-inch (15 cm or 18 cm) round skillet and stir.
Wrap the bottom of the pan with aluminum foil so that turmeric does not stain your pan. Create a sling out of aluminum foil. Place the pan on the sheet and lift the sides to insert the pan into the top of the steam rack.
Secure the lid, making sure the vapor release handle is in the sealing position. Press the Pressure Cook button and adjust the cooking time for 6 minutes. When the cooking time is complete, let it sit for 10 minutes to naturally release the pressure. Turn the vapor release handle to the vent position to release any remaining pressure.
Jewish meets Irish corned beef and
potatoes
GLUTEN-FREE, MEAT, EASTER (with wine, not beer) PRACTICAL TIME: 2 minutes PRESSURE TIME: 18 Minutes COOKING TIME: 90 minutes, plus 10 minutes for potatoes BUTTON TO USE: Pressure cook RELEASE TYPE: Quick release PREVIOUS PREP: It can be done 2 days in advanceServes 6
ingredients: 1 (3-4 lb [1.3-2kg]) canned beef breast 3 garlic cloves 3 tablespoons pickle spices 1 teaspoon dried thyme 2 cups (473 ml) water 2 cups (473 ml) dark beer or white wine 1 pound (454 g) small round potatoes
Method: Rinse the spices that come with the meat, if they are packaged that way. Place the garlic, pickled spices, thyme and water in the inner pot. Place the steam rack. Place the meat on top of the rack and pour the beer over it. Secure the lid, making sure the vapor release handle is in the sealing position. Press the Pressure Cook button and adjust the cooking time for 90 minutes. When the cooking time is complete, turn the steam release handle to the ventilation position to quickly release the pressure. Press Cancel and remove the cover. Remove the meat to a dish, pour a ladle of the liquid over it, and cover with aluminum foil to keep warm. Place the potatoes on top of the steam rack. Secure the lid, making sure the vapor release handle is in the sealing position. Press the Pressure Cook button and adjust the cooking time for 10 minutes. When the cooking time is complete, turn the steam release handle to the ventilation position to quickly release the pressure. Press Cancel and remove the cover. Cut the meat into slices and serve with potatoes and good quality granulated mustard.
Here are links to buy an Instant Pot and The Instant Pot Kosher Cookbook by Amazon’s Paula Shoyer
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