THE INSTANT POT® KOSHER COOKBOOK: 100 Recipes to Nourish Body and Soul
February 2, 2021
February 2, 2021
Paula Shoyer graduated from the Ritz Escoffier pastry program in Paris and teaches French and Jewish baking classes in the Washington, DC, area. She conducts large-scale baking demonstrations across the United States and Canada. Paula is the author of The New Passover Menu, The Holiday Kosher Baker, The Kosher Baker, and The Healthy Jewish Kitchen. Shoyer is a contributing editor to kosherscoop.com, as well Joy of Kosher with Jamie Geller, Whisk, and Hadassah. She has appeared on major TV cooking shows, is a frequent TV news guest, and edited the popular cookbooks Kosher by Design Entertains and Kosher by Design Kids in the Kitchen. Shoyer lives in Chevy Chase, MD. To learn more about Paula Shoyer, visit thekosherbaker.com.
Welcome to the first Instant Pot® cookbook to feature kosher food. Paula Shoyer has expertly developed a robust array of both traditional and contemporary kosher recipes for the king of all kitchen appliances: the Instant Pot®!
Jewish food and the Instant Pot® are a natural fit. So many traditional Jewish dishes are soups and stews—prepared before Friday night and kept warm throughout Shabbat, when observant Jews aren’t allowed to cook—and that’s the sweet spot of the Instant Pot®. For decades, Jewish families have relied on slow cookers to achieve the soft, flavor-filled stews of their ancestors, but they lamented the time required. Now, the Instant Pot® allows for vastly shorter cooking times without compromising flavor or texture. The Instant Pot ® Kosher Cookbook includes timeless Jewish favorites tailored to this modern appliance: stuffed cabbage, Israeli cooked salads, corned beef, brisket, cholent, Yemenite and Persian beef and lamb stews, chicken soup, beet soup, kasha varnishkes, tzimmis, even apple cake. There are weeknight meals as well as recipes for Shabbat, Rosh Hashanah, and Passover, along with kosher versions of international classics such as lasagna, sesame noodles, arroz con pollo, Asian noodle soups, and risotto—all expertly and deliciously adapted to the Instant Pot®.
This recipe provides a complete meal in one cooking step and it has protein, fiber, potassium, folate, and manganese. It is also really delicious.
HANDS-ON TIME: 24 Minutes
COOKING TIME: 6 Minutes
TIME TO PRESSURE: 13 Minutes
BUTTONS TO USE: Saute and Pressure Cook
RELEASE TYPE: Natural Release for 10 Minutes
ADVANCE PREP: May be made 2 days in advance
Press Saute and when the display reads “Hot,” add the coconut oil to the inner pot. Add the onions, garlic, ginger, and jalapeno and cook for 3 minutes, stirring occasionally. Add the tomatoes, cumin, coriander, and turmeric and cook for 2 minutes, stirring often. Press Cancel. Rinse the lentils and dump them into the pot. Break up the 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 the rice, water, and salt into a 6- or 7-inch (15cm or 18cm) round pan and stir.
Wrap the bottom of the pan with aluminum foil so that the turmeric does not stain your pan. Create an aluminum foil sling. Place the pan on the foil and lift up the sides to insert the pan on top of the steam rack.
Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 6 minutes. When the cooking time is complete, let sit for 10 minutes to naturally release the pressure. Turn the steam release handle to the Venting position to release any remaining pressure.
Makes 2 ½ cups
This is a showstopper dish, as the red color looks unreal and is great for a buffet. I make this as a dip to serve with crudite, to shmear on challah or my homemade sourdough toast, or to dollop on my plate with smoked turkey. It’s perfect for a BBQ as well. For another version, use yellow or orange beets and add turmeric to the recipe for a gorgeous yellow dip.
GLUTEN-FREE, PARVE, VEGAN
HANDS-ON TIME: 5 Minutes, plus 1 hour to chill before serving
TIME TO PRESSURE: 9 Minutes
COOKING TIME: 10 Minutes
BUTTON TO USE: Pressure Cook
RELEASE TYPE: Quick Release
ADVANCE PREP: May be made 3 days in advance.
drizzle of olive oil, toasted pine nuts, Italian parsley leaves
Place the water into the inner pot. Add the beets. Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 10 minutes. When the cooking time is complete, press Cancel. Turn the steam release handle to the Venting position to quickly release the pressure. Strain the beets over a bowl, reserving the cooking liquid.
Place the garlic into the bowl of a food processor and chop into small pieces. Scrape down the sides. Add the beets along with the lemon juice, tahini, cumin, salt, 1⁄3 cup (79ml) of the cooking liquid, and olive oil. If you are making yellow beet tahini, add the turmeric.
Process until creamy, scraping down the sides of the bowl a few times. If the mixture is too thick for your taste, add more cooking liquid, 2 tablespoons at a time, and mix until smooth. Chill for at least 1 hour before serving with the garnish of your choice. I chill the cooking liquid and drink the beet juice the next day.
These recipes may be reproduced with the following credit:
Recipes from THE INSTANT POT® KOSHER COOKBOOK: 100 Recipes to Nourish Body and Soul by Paula Shoyer. (Sterling Epicure; February 2, 2021; $22.95/Paperback, ISBN: 978-1454937531)
Contact: Blanca Oliviery