Monthly Archives: October 2020

Instant Pot Salmon with Asparagus

Salmon with Asparagus

Ingredients

1/2-1 lb salmon

1.5 lb asparagus trimmed end

1 C. Cream Cheese

6 Tbsp. Mayo / (1/4 cup of butter can be added

2 Tbsp. Dijon mustard

Juice of 2 Lemons

Directions

1. In a small mixing bowl combine cream cheese, mayonnaise , mustard and lemon juice Rub the mixture all over the salmon.

2. Wrap each salmon and 3-4 asparagus stalks into 4 pieces of foil and let marinate for fifteen minutes.

3. Pour a cup of water into the instant pot and place the trivet. Place the foil wraps on top of the trivet.

4. Secure the lid and cook on manual mode for ten minutes (high). Once the fish is done, apply a quick pressure release. Open the lid and transfer the foil-wrapped salmon to a serving plate and serve with lemon wedges.

Source Instant Pot Cookbook for Beginners

Instant Pot Japanese Balsamic Pork Roast

Instant Pot Japanese Balsamic Pork Roast

Ingredients

1 lb pork shoulder
3 C. Chicken broth
1 C. Heavy cream
1/2 C. teriyaki sauce
3 Tbsp. Butter
1 tsp. Salt and black pepper

Directions


1. Combine teriyaki sauce, chicken broth and heavy cream in a mixing bowl. Use salt and pepper to season the pork shoulder. Set the instapot to sauté mode.

2. Add the butter and pork into the instant pot. Cook for ten minutes until it gets brown. Add the broth mixture, cover and cook on manual for twenty five minutes.
When time is up do a natural pressure release. Transfer to a plate. Garnish with some lime and parsley.

My apologies for not including a photo. The photographs I took didn’t live up to my standards. However, I will be posting one shortly.

Source Instant Pot Cookbook for Beginners