36 March 21 • 2019
jn
How to let the
steam out of
your Instant
Pot fears.
I
am a pothead. But
not the kind you may
think.
In this case, I’
m addict-
ed to my Instant Pot.
But, like many people,
it took a little time before
the love affair with my
Instant Pot set in.
First, I am cynical
when it comes to new kitchen gadgets;
so many are just next year’
s garage sale
items. And then, pressure cookers always
scared me. To me, they were stove bombs.
In fact, it’
s not uncommon to use con-
ventional pressure cookers to build IEDs
(improvised explosive devices). The same
pressure you use to cook is the same that
makes these bombs so dangerous.
Just too much pressure for me — until
recently.
When I dined at Elizabeth’
s house, she
used an Instant Pot to prepare dinner. She
extolled the virtues of the Instant Pot (an
appliance then unknown to me), with its
computer controls and twist-off lid. An
obsession was born.
Now I “Instant Pot” (a verb I use) a lot
for work and personally because it’
s so
fast and easy. I have three Instant Pots
and, with so many accessories out there,
ever-increasing possibilities abound.
I still own three slow cookers I seldom
ever use because I find them to be too
much work (rarely just “set it and forget
it”) and too slow.
Here’
s the difference:
A slow-cooker cooks low and gently
for many hours, and mostly with added
liquid. The liner is usually ceramic, so you
can’
t place it on the stove to pre-brown
food. And, if you are afraid to leave the
house with an appliance on, you have to
stay home all day.
An Instant Pot is a “multi-cooker.
” It has
many functions (including slow cooking).
The handy buttons on the front let you
pick how you want to cook (soup, stew,
bake, steam, etc.). You can saute or brown
foods in the same pot you use to cook, so
it truly is one-pot cooking. And because
the pot itself is removable, you can take it
out of the machine and chill just the pot
(not the entire machine).
So, set aside any fears and get started.
Here are some of my go-to Instant Pot
recipes. Go online at thejewishnews.com
to find additional recipes for Tzimmes,
another chicken dish, and Cauliflower
Mash with Chickpeas, Za’
atar, Cumin,
Figs, Raisins and Almonds.
SALMON WITH SPINACH AND POTATOES
1½ pounds tiny new potatoes
(about 1½- to 2-inch diameter) any
color, halved
3 Tbsp. extra virgin olive oil
2 tsp. minced garlic
Kosher salt and freshly ground pepper
4 cups packed baby spinach leaves
4 5- to 6-ounce center-cut salmon fillets
Cayenne pepper to taste
3 Tbsp. fresh lemon juice
Fresh chopped dill, parsley or a com-
bination, garnish
Pour the oil into the pot. Add the pota-
toes and saute until the cut sides are most-
ly golden. Season to taste with salt and
pepper. Sprinkle the garlic over.
Place the Instant Pot rack in the pot,
resting on the potatoes. Place the spinach
on top of the rack. Arrange the salmon
pieces, skin side down over the spinach.
Season well with salt and pepper and pour
the lemon juice over.
Close and lock the lid. Press the manual
or pressure cook setting and then the “-”
(minus) button until 25 minutes is dis-
played (it takes some time for the machine
to heat up).
When finished, carefully turn the steam
valve to the venting position to release the
pressure.
Serve the salmon with spinach and
potatoes. Adjust seasonings to taste and
serve with the dill and/or parsley sprin-
kled over the top. Makes 4 servings.
PHOTOS BY
ANTHONY LANZILOTE
Annabel Cohen
Food Columnist
Under Pressure
food/on the cover
arts&life