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

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