I am so excited to share with you some of my favorite recipes from my new cookbook, Shabbos Under Pressure: Cooking with Pressure = Pressure Free Cooking. It’s a fun and beautiful cookbook with awesome, easy-to-follow recipes, great stories from my life, and mouth-watering pictures of each recipe.

You can click here to order your copy. I hope you love these recipes as much as I do.

NOTE: EPC = Electric Pressure Cooker.

Mom’s Chicken Cacciatore

INGREDIENTS:

  • 1 tablespoon canola oil
  • 1 large sweet onion (like Vidalia), cut in half and thinly sliced
  • 2 cloves garlic, minced
  • 1 pound white button mushrooms, sliced
  • 2 cups flour (can be gluten free)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic power 1½ teaspoons paprika
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sea salt
  • 2 small (3-pound) chickens, cut into eighths (skin removed – optional)
  • 1 (16-ounce) can tomato sauce 1 (6-ounce) can tomato paste

ADDED WATER: 1 cup

  1. Set the EPC to sauté/brown mode. Add the canola oil, then the sliced onion and minced garlic.
  2. Sauté until the onions are slightly caramelized, stirring occasionally with a heat resistant spatula.
  3. Add the mushrooms and continue cooking until the mushrooms are soft.
  4. Turn of the EPC.
  5. Remove the vegetables from the EPC pot and place in a medium bowl. Set aside.
  6. Place the flour in a large casserole dish. Add the onion powder, garlic powder, paprika, freshly ground black pepper and salt. Stir to blend.
  7. Add the 1 cup of ADDED WATER to the EPC pot. Scrape the bottom of the pot with a heat resistant spatula to remove any additional browned bits that may be stuck to the bottom.
  8. Place a rack in the EPC pot.
  9. Dredge each piece of chicken in the flour until completely coated. Set the coated chicken on the rack in the EPC pot. Repeat with the remaining pieces, stacking them evenly.
  10. Cover the chicken with the tomato sauce. Top with the mushrooms and onions.
  11. Lock the lid and close the pressure valve. Cook using manual high pressure mode for 20 minutes. Naturally release the pressure for 15 minutes, then manually release the pressure
  12. Remove the chicken and rack from the EPC pot.
  13. Stir the tomato paste into the remaining hot sauce until it is completely blended.
  14. Serve the chicken hot, topped with sauce, mushrooms and onions.

Beef Fry Fried Rice

INGREDIENTS:

  • 1 tablespoon olive oil
  • 6-8 ounces Beef Fry, Facon (imitation bacon), or Deli Ends cut into ½ inch strips
  • 2 large eggs, beaten
  • 1 cup long grain brown rice (I like Uncle Ben’s)
  • 1 tablespoon soy sauce
  • 1½ cups low sodium chicken or vegetable stock
  • 8 ounces frozen mixed vegetables, thawed
  1. Set the EPC to sauté/brown mode. Add the oil and fry the beef until crispy. Add the eggs and fry, stirring constantly, until scrambled.
  2. Remove the beef and eggs from the EPC pot, and place in a large bowl or casserole dish.
  3. Add the rice, soy sauce and stock to the EPC pot. Lock the lid and close the pressure valve.
  4. Cook for 14 minutes using manual high pressure mode. Naturally release the pressure for 20 minutes then manually release the pressure.
  5. Spoon the rice into the bowl/casserole with the beef and eggs. Add the thawed mixed vegetables and stir to combine. Serve hot.

Coca Cola Roast

INGREDIENTS:

  • 3–3½ pound beef roast
  • 2 cups Coca Cola
  • 3 cup orange juice
  • 1 pound baby carrots
  • 3 stalks celery, sliced lengthwise and cut into 3” pieces (or more if you like)
  • 3 cup ketchup
  • ¼ cup onion soup mix
  1. Place a rack/trivet into the EPC pot. Place the roast on top of the rack.
  2. Pour the Coca Cola and orange juice over the roast.
  3. Carefully arrange the vegetables around the roast.
  4. Pour the ketchup over the roast and vegetables, then sprinkle the onion soup mix over the roast/vegetables.
  5. Lock the lid and close the pressure valve. Cook for 55 minutes using manual high pressure mode.
  6. Naturally release the pressure for 30 minutes, then manually release the pressure.
  7. Remove the roast. Wait 10 minutes, then thinly slice the roast. Place the slices in a roasting pan or casserole. Top with the vegetables and pan juices. Serve hot or cold.

Apple Pecan Squash with Goji Berries

INGREDIENTS:

  • 1 pound butternut squash, peeled, seeded and diced into ½-1 inch cubes
  • 2 pounds (4 cups apples), peeled, diced into ½–1-inch cubes
  • ½ cup light brown sugar or maple syrup 1 tablespoon olive oil
  • 1 tablespoon freshly squeezed lime juice 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper 1 cup chopped pecans
  • 1 cup goji berries
  • ½ cup dried cranberries

ADDED WATER: 1 cup water

  1. Place the cup of ADDED WATER into the EPC pot
  2. Add the diced squash and apples.
  3. Sprinkle the light brown sugar/maple syrup, olive oil, freshly squeezed lime juice, cinnamon, nutmeg, salt and freshly ground black pepper over the squash.
  4. Lock the lid and close the pressure valve.
  5. Cook using manual high pressure mode for 7 minutes, then manually release the pressure.
  6. Stir the pecans, goji berries, and dried cranberries into the squash mixture. Serve warm.

You can click here to order your copy of Shabbos Under Pressure.