SEAFOOD STEAMER POT RECIPE RECIPES

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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

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

SOFT-BOILED EGGS – INSTANT POT RECIPES



Soft-Boiled Eggs – Instant Pot Recipes image

Soft-boiled Eggs I experimented with soft boiled eggs for weeks with many disappointments. They were always overdone. I kept paring the time down; the cook time, then the natural release time. Finally.... I cracked the code! WOO HOO!! I must say though, my results were slightly different in my 6-quart than they were in my 3-quart. They were softer in the 6-quart. So experiment a bit using one egg at a time until you get to the sweet spot just right for you. There are two methods for this. One is for low pressure (my favourite). The other is for high pressure - great for owners of the Lux model.

Provided by The Rootitoot Cookbook by Ruth McCusker

Total Time 5 minutes

Yield 1-10 eggs

Number Of Ingredients 2

1 1/2 cups cold tap water (it MUST be cold. Be sure to use fresh cold water each time you do this. The eggs need the time it takes to heat the water to get the right cooking result.)
cold eggs right out of the fridge (medium or large)

Steps:

  • Pour the COLD tap water into the pot and put the egg(s) on the trivet or in a basket. Close the lid and make sure the valve is set to Sealing. Set on Low Pressure for 1 minute. Yes. ONE minute. When it beeps that it's done, leave it for precisely 1 minute natural release. Then immediately flip the valve to Venting and as soon as the pin drops, put the eggs under cold running water for 30 seconds to halt the cooking process. The. End.
  • They will be perfectly cooked whites and runny yolks. Ideal for “dippers.” If for some reason, they are a little underdone for your taste, increase the natural release time from 1 to 1 1/2 minutes . You can’t program the machine for half minutes, but you can use some other device to time it.
  • Try it with one egg. If you like them a little firmer or softer, adjust the natural release time, NOT the cook time.
  • Same as above, but use High Pressure for 1 minute. When it beeps that it’s done, leave it for 30 seconds natural release, then flip the valve to Venting. When the pin drops, immediately put the eggs under cold running water for a few seconds to halt the cooking process. Again, try one egg. You can leave them for a few more seconds of natural release if you like them a little firmer.

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