Ready in a flash: recipes for your Instant Pot

If there’s one tool in my kitchen that’s worth the precious counter space it takes up, it’s my Instant Pot. The electric pressure cooker, which doubles as a steamer, rice cooker, slow cooker and more, is the MVP of my kitchen.
As a mother of two preschoolers, she prepares many of the simple, kid-friendly foods they love (rice, hard-boiled eggs, steamed vegetables, spaghetti, and meatballs) and cooks vegetables and fruits to puree as babies. , as easy as pressing a couple of buttons.

But it’s also a great tool for making more complex foods for adults and has become an essential part of my Shabbat preparation. It is ideal for soups and stews of any kind, and for meat stew.

In short, I highly recommend getting one. The Instant Pot brand is not sold in Israel, I brought mine home from a trip to the UK, but there are other brands of electric pressure cookers available locally.

So when I decided to start what will hopefully become a regular function in the Magazine, a cookbook review and a recipe column, I was excited to get my (virtual) hands in Paula Shoyer’s The Instant Pot Kosher Cookbook. Shoyer, the chef who wrote the popular cookbook. The kosher baker, published the first official kosher cookbook licensed by the Instant Pot brand. The recipes are clearly written and most (but not all) use ingredients that are easy to find in Israel.

The book builds on the benefits of using an Instant Pot for Shabbat, cooking soups and stews faster than before on Friday, and keeping them warm after Saturday starts. It has kosher adaptations of international recipes, and it also suggests Christmas menus and has lots of Easter-friendly food.

The downside to keeping kosher and being an Instant Pot connoisseur is that you would have to have three Instant Pots, and all that extra counter space, to make dairy, meat, and kosher for Easter food.

My instant pot is fleishig, it is used for meat dishes or pareve. I tried several of Shoyer’s recipes, including my first dessert attempt at the Instant Pot, and they all came out great. Here are two of my favorites, which were huge hits at my Shabbat table.

French onion soup puree with shredded baby back ribs

This is quite a sophisticated and elegant dish, but it is also perfect for my children. When my mother or I make chicken soup, my kids love to eat chicken pieces in their soup. I liked the idea of ​​French Onion Soup where instead of using meat broth, the meat is cooked with the soup, and then my kids can get those chunks of meat they love from the side dish!

It can be made three days in advance or frozen.

Serves 6-8

Meat, Gluten-free, Easter
Practice time: 35 minutes
Pressure time: 13 minutes.
Cooking time: 30 minutes 4 tablespoons. oil, divided
2 strips of short / flanked rib on the bone, about 680 g. total, each strip cut in half
1 kg of onions, sliced
5 garlic cloves, roughly chopped
3 cups of hot water
1 teaspoon salt
1 teaspoon black pepper
5 sprigs of fresh thyme Press sauté, and when the display shows “hot”, add two tablespoons. of the oil to the inner pot. Add the meat and brown for five minutes on each side, or until browned. Remove to a plate and reserve.

Add the remaining oil and onions and stir. Cook for 25 minutes total, stirring every four minutes. After the onions have cooked for about 15 minutes, use a wooden spoon to scrape the bottom of the pot and mix the browned bits with the other onions. If the machine turns off, turn it back on to sauté.

Add the garlic and cook for another two minutes. Add the water and stir for a minute with a wooden spoon, scraping the bottom of the pot again. Press cancel. Add salt, pepper, and thyme. Return the meat to the pot.

Secure the lid, making sure the steam release handle is in the sealed position. Press the pressure cook button and set the cook time to 30 minutes. When the cook time is complete, turn the steam release handle to the vent position to quickly release the pressure. Press “Cancel” and remove the cover.

Remove the meat to a plate and discard the thyme, making sure to remove all the stems. Use an immersion blender to puree until smooth. Taste and add more salt and pepper to taste.

When the meat is cool enough to handle, use two forks or gloved hands to shred it, discarding the bones and extra fat. Store separately from the soup and reheat separately. Serve the soup garnished with the meat on top.

French onion soup (credit: courtesy)

Chocolate Lava Cakes

As Shoyer writes in the recipe, lava cakes are rarely Shabbat-safe, but I can tell from experience: this one tastes great, even when made a day in advance and then reheated on the silver or on a plate. hot suitable for Shabbat. Even my husband liked it, and he’s not usually a fan of rich desserts.

I took some liberties with this recipe, removing two tablespoons of the coffee beans that were supposed to go with the cocoa and using flour. If you want the recipe to be kosher for Passover or gluten-free, replace the flour with an equal amount of potato starch.

For 6

Dairy or Pareve
Practice time: 12 minutes
Pressure time: 7 minutes.
Cooking time: 7 minutes.

198 g. bittersweet chocolate, chopped
½ cup coconut oil, margarine, or butter
2 teaspoons pure vanilla extract
1 tablespoon. unsweetened cocoa
2 large eggs plus 2 yolks
½ cup of sugar
¹⁄3 cup potato starch
Cooking spray
1 cup water You will need six tins (I used individual aluminum muffin tins, which are easily found in Israeli supermarkets). Place the chocolate and margarine in a heat resistant bowl and microwave for one minute, stir and then melt for another 45 seconds, stir and if necessary for another 30 seconds, until melted. Add the vanilla and cocoa and mix.

Place the eggs, egg yolks, and sugar in a large mixing bowl. Using an electric mixer, mix on low speed to combine, then turn up to high and beat for three minutes or until stiff. Add the flour and beat on low speed to combine. Gently stir in the melted chocolate mixture.

Spray molds with cooking spray. Divide the batter among them, about ½ cup in each pan.

Place the water in the inner pot and insert the steam rack. Place three of the ramekins around the rack. Secure the lid, making sure the steam release handle is in the sealed position. Press the pressure cook button and set the cook time to seven minutes.

When the cooking time is up, press “Cancel”. Turn the steam release handle to the vent position.
Carefully remove the ramekins from the pot. Add another two tablespoons. of water to the pot and put the remaining molds, cooking as you did with the first three. The Instant Pot will only take about two minutes to reach pressure this time.

Let the cakes cool for at least 30 minutes. To unmold, run a thin knife or small metal spatula around the edge of the cake, place a plate on top, and turn the cake onto the plate.

Optional garnish: Pastry sugar and fruit.

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