Jewish food and the Instant Pot are a perfect fit! Many traditional soups and stews that used to take hours to make now take just a fraction of the time in the Instant Pot. Everyday meals, big holiday and Shabbat dinners, and lunches are all ready faster, with less effort and easier cleanup. The 100 kosher recipes in this book—all of them expertly developed for the Instant Pot by Kosher cooking and baking expert Paula Shoyer—include a mouthwatering mix of traditional and contemporary dishes that reflect international food trends, Passover-friendly options, healthier versions of favorite comfort foods, and decadent desserts. You’ll also find plenty of gluten-free, vegetarian, and vegan choices. Jewish Meets Irish Corned Beef and Potatoes Gluten-Free, Meat, Passover Directions: Rinse off the spices that come with the meat, if packaged that way. Place the garlic, pickling spices, thyme, and water into the inner pot. Place the steam rack. Place the meat on top of the rack and pour the wine over it. 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 90 minutes. When the cooking time is complete, turn the steam release handle to the Venting position to quickly release the pressure. Press Cancel and remove the lid. Remove the meat to a platter, pour a ladleful of the liquid over it, and cover with foil to keep warm. Place the potatoes 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 10 minutes. When the cooking time is complete, turn the steam release handle to the Venting position to quickly release the pressure. Press Cancel and remove the lid. Slice the meat and serve with the potatoes and good-quality grainy mustard. HANDS-ON TIME: 2 Minutes TIME TO PRESSURE: 18 Minutes COOKING TIME: 90 Minutes, plus 10 Minutes for the potatoes BUTTON TO USE: Pressure Cook RELEASE TYPE: Quick Release ADVANCE PREP: May be made 2 days in advance Ingredients: 1 (3–4-pound [1.3–2kg]) corned beef brisket 3 cloves garlic 3 tablespoons pickling spices 1 teaspoon dried thyme 2 cups (473ml) water 2 cups (473ml) white wine 1 pound (454g) small round potatoes Included in this book: Cooking with your Instant Pot A introduction on how to use your Instant Pot safely and effectively Using your Instant Pot for Kosher cooking Recipes for your weekday, Shabbat, and holiday favorites, as well as Paula’s modern, healthier twists on classics — and Israeli dishes, too! Suggested dishes for Holidays Spinach Pesto Brisket and Georgian Beet and Quinoa Salad for Passover, Tzimmis and Honey Cake for Rosh Hashanah, Turkey for Thanksgiving, plus recipes for every season and every diet Recipes for every meal of the day From breakfast to dessert, you can use your Instant Pot to cook Kosher all day long
✔ Author(s): Paula Shoyer
✔ Title: The Instant Pot® Kosher Cookbook: 100 Recipes to Nourish Body and Soul
✔ Rating : 4.6 out of 5 base on (145 reviews)
✔ ISBN-10: 145493753X
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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