The Jewish Chronicle



IF you’re saving money on a Pesach trip abroad, you may, at the same time, be a little down in the mouth about having to kasher and cater again this year. So you might be in the market for a labour-saving gadget. Paula Shoyer, kosher cookbook author, is a recent convert to one of the hottest new gadgets in town, having just written The Kosher Instant Pot.

For me, its stand-out functions are as a pressure cooker/slow cooker/ yoghurt maker and (postPesach for Ashkenazim) a rice cooker. If you’re going to give one a try, it makes sense to buy a new one now, untouched by chametz. Paula Shoyer definitely advocates one to zip through your prep:

“There is so much cooking to do for Passover, even if you’re serving only a few people, I found that the Instant Pot helped me get through my list faster because of the quicker cooking times; and once the ingredient­s are inside, your hands are free to do other things. There’s also less to clean up; and it makes the

chicken soup.”

I’m working my way through the book but am already sold on the idea of being able to cook my brisket in 70 minutes and roast a whole chicken (after sautéeing in the pot for golden colour) in 25 minutes.

This simple beet salad is perfect served with gefilte fish, Shabbat lunch, or whenever you just want to take a prepared dish out of the fridge to serve at room temperatur­e. You can make this a few days in advance, but add the remaining mint leaves before serving. If making without an Instant Pot, wrap the beetroot in foil and bake for 50 - 60 minutes until tender when pierced with a sharp knife.

Serves 8


240ml water

4 medium beetroot, about 2 907g, scrubbed clean

2 tbsp extra virgin olive oil 1 large navel orange, sliced in half; remove the flesh from half and cut it into 1.2cm pieces, and then juice the other half

2 tbsp chopped red onion, about one-quarter of 1 small red onion

12 large mint leaves, chopped 1 tbsp water

¼ tsp salt

¼ tsp black pepper


Place the water into the inner pot and insert the steam rack. Place the beetroot on top. 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 30 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 beetroot to a colander and let them cool for 10 minutes.

Use gloved hands to rub the skins off the beets.

Cut the beetroot into 2.5cm cubes and place into a large serving bowl.

Meanwhile, place the oil, orange juice, red onions, half of the mint leaves, 1 tablespoon of water, and the salt and pepper into a small bowl and whisk well.

Add the orange pieces and stir.

Add to the beets and mix well.

When ready to serve, add the remaining mint leaves.

Recipes both adapted from The Instant Pot Kosher Cookbook, Sterling Epicure

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