Instant Pot Salmon & Mushroom and Artichoke Risotto

So yesterday I had the privilege of teaching my first Instant Pot class and it was a blast! We had ladies who hadn’t opened their box yet to those with a lot of experience!

One food we covered was salmon…some had mentioned that they had bought the Instant Pot so that they can cook fish quickly in it without having to be too hands on.

Salmon is one that can be done in the Instant Pot…it can get a little tricky when it comes to finding the perfect cooking time but after some experimenting I found a time that works for us.

I eat salmon every week…it is good for you and because it takes so little time, while my boys eat something like pizza (yes my boys eat pizza!)…I get frozen salmon from Costco in large bags and they individually portioned…it is very affordable.

Anyways, so after my class, I decided to make my friend, who watched my boys while I was conducting the class, some salmon and risotto…I didn’t get a chance to cover that in the class and I had been planning to so I thought why not because I had all the ingredients for it.

For my salmon I like to keep it simple…salt and pepper with a squeeze of lemon and a lemon slice…that’s it! Its yummy and quick…

Here is the recipe…

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Instant Pot Salmon

An easy and quick food that is healthy.

Ingredients
  • 1 (5-7oz) salmon
  • 1 small lemon
  • salt and pepper to taste
Instructions
  1. Prepare your salmon with salt and pepper and then squeeze a wedge of lemon and place a slice on top

  2. Put in your trivet, place a piece of foil (size of the skin) on top, then place the salmon...add 1.5 cups of water

  3. Close lid, turn valve to seal, then press steam for 3 minutes, then quick release

For my risotto, I like the addition of artichokes in it…gives it a little different texture and artichoke just tastes good…

Enjoy!

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Instant Pot Mushroom & Artichoke Risotto

Risotto is very easy in the Instant Pot and this recipe with the artichokes gives it a little something extra

Ingredients
  • 1 medium onion, diced
  • 24 oz mushrooms, sliced
  • 1 tablespoon garlic, minced
  • 2 cups artichoke, chopped
  • 2 cups arborio rice
  • 1/4 cup white wine (your favorite brand)
  • 4 cups chicken stock
  • 1 cup parmesan cheese, grated
  • 2 teaspoons oil/fat
Instructions
  1. Press sauté and oil/fat when it says HOT, then add onions and sauté until translucent

  2. Add the artichoke and mushrooms and stir until mushrooms have softened, then add garlic

  3. Add rice and mix thoroughly until the rice has toasted

  4. Pour in stock and wine

  5. Add salt (start with a 1/4 teaspoon) and pepper

  6. Close lid, turn valve to sealing and press manual 7 minutes, then quick release, then press cancel

  7. Open lid, press sauté and add the cheese and butter

  8. Mix well and check for seasoning...if more salt is needed add a 1/4 teaspoon at a time...mix until creamy

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