POT ROAST RECIPIES RECIPES

SIMPLE STEAMED SALMON FILLETS – INSTANT POT RECIPES

Simple Steamed Salmon Fillets – Instant Pot Recipes image

Over the last year, we’ve seen a lot of worry on social media about how to cook frozen salmon fillets in an Instant Pot. And no wonder! The fillets can be overcooked in a flash. We find the best technique is to steam them on a rack because they don’t sit in the liquid (which can break them apart, especially during the furious boil inside the pot when the pressure is released). Our timing here is for medium-rare to medium salmon fillets. If you like them cooked more thoroughly, add 1 minute to the timing for either the MAX or the HIGH setting. But note: The size of these salmon fillets (6 ounces each) is very important for the timing given; see the Beyond if you have larger fillets.

Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Prep Time 2 minutes

Cook Time 13 minutes

Yield 2 servings

Number Of Ingredients 5

Ingredients

1 cup water or dry white wine of any sort
2 frozen skin‑on salmon fillets ((6‑ounces each) )
4 paper-thin fresh lemon slices (any seeds removed)
1/2 tsp ground black pepper
1/4 tsp table salt

Steps:

Pour the water or wine into an Instant Pot. Set the pot’s rack (with the handles up) or a large, open vegetable steamer inside the pot. Set the fillets skin-side down on the rack or in the steamer, arranging them so they overlap as little as possible (do not stack them). Set two barely overlapping lemon slices on each fillet. Sprinkle the fish and lemon slices evenly with the pepper and salt. Lock the lid onto the cooker.
Option 1 Max Pressure Cooker Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers Press Meat/Stew or Pressure cook (Manual) on High pressure for 6 minutes with the Keep Warm setting off. The valve must be closed.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use a metal spatula to transfer the fillets one by one to serving plates

EASY BEEF STROGANOFF – INSTANT POT RECIPES

Easy Beef Stroganoff – Instant Pot Recipes image

When you make our Instant Pot® Easy Beef Stroganoff recipe, everything, including the noodles, cooks right in the Instant Pot® which makes cleanup a breeze. Cream of mushroom soup, paprika and sour cream deliver on the classic flavor of a stroganoff. We’ve used beef sirloin in this recipe to cut down on the cook time and the Instant Pot® keeps the beef moist and flavorful in this easy beef dinner recipe. Be sure to follow the cooking directions exactly for a perfect result every time.

Provided by Campbell's®

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 large onion (diced (about 1 cup))
1 1/4 lbs boneless beef sirloin steak (cut into thin strips)
1 tsp paprika
1/2 tsp garlic powder
4 cups uncooked extra-wide egg noodles
2 cups Swanson® Beef Broth or water
2 tsp Worcestershire sauce
1 can Campbell’s® Condensed Cream of Mushroom Soup (10 1/2 ounces)
1/4 cup sour cream
2 tbsp chopped fresh parsley

Steps:

Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in a 6 quart Instant Pot®. Pour the broth and Worcestershire over the noodles and spoon the soup on top (the order is important, so don't stir until after the cooking is done).
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.

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