INSTANT POT SALMON AND RICE RECIPES

Steps:

• Put the potatoes in the bottom of an Instant Pot. Add 1 cup water, 2 tablespoons of the butter, 1/2 teaspoon salt and a few grinds of pepper. Place the pot's steam rack over the potatoes.
• Rub the top and sides of the salmon fillets with the paprika and lemon zest and season generously with salt and pepper. Place skin-side down on the rack. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
• Remove the salmon and rack and set the cooker to saute at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1 to 2 minutes; stir in the remaining 2 tablespoons butter and season generously with salt and pepper. Smash the potatoes with a fork or wooden spoon until chunky.
• Turn off the cooker. Add the mixed greens to the potatoes and stir until wilted, 1 to 2 minutes. Season with salt and pepper. Divide the salmon and potato mixture among plates. Serve with lemon wedges.

Steps:

• Add broth to the inner pot and place the steam rack in the pot. Place 1 piece of salmon, skin side down, on each prepared piece of parchment paper and brush top with oil. Sprinkle with herbes de Provence. Arrange both pieces on steam rack, without overlapping. Arrange asparagus on top of salmon. Drizzle with a little oil and season with salt and pepper.
• Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on Low for 5 minutes.
• When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The fish should be opaque and should flake easily when tested with a fork. (If more cooking time is needed, continue pressure cooking on Low for 1 minute.)
• Transfer salmon to serving plates and arrange asparagus on top of and around salmon. Cover with foil to keep warm.
• Set your Instant Pot to sauté on More. Cook, stirring often, for 3 minutes or until liquid is reduced to 1/4 cup. Add butter and lemon juice; cook, stirring, until butter is melted. Drizzle sauce over fish and asparagus. Serve immediately.