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Craving a luxurious meal without spending hours in kitchen? Look no further! My instant pot salmon risotto combines elegant flavors with effortless preparation. Creamy arborio rice mingles perfectly with succulent salmon chunks, creating a dish that'll impress family or guests alike. I've perfected this recipe through countless attempts, ensuring foolproof results every time. Best part? You'll have dinner on table in under 30 minutes, leaving more time to savor each delectable bite. Ready to dive into culinary bliss? Let's get cooking!
Ingredients for Salmon Risotto in the Instant Pot
- Arborio rice: Creamy texture and ability to absorb flavors make it ideal for risotto, creating a rich and satisfying dish.
- Salmon fillet: Adds a delicate and flaky texture to the risotto, infusing it with a subtle seafood flavor.
Essential Tools for Making This Risotto Recipe
- Instant Pot: Essential for pressure cooking the risotto quickly and efficiently.
- Sauté mode: Used to sauté the onions and garlic at the beginning of the recipe.
- Cutting board: Needed to cube the salmon fillet before adding it to the risotto.
- Chef's knife: Essential for cutting the salmon fillet into cubes for the risotto.
Instant Pot Salmon Risotto Recipe
Equipment
- Instant Pot
Ingredients:
Ingredients
- 1 cup Arborio rice
- 1 lb salmon fillet cut into cubes
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 onion diced
- 2 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Read more: Salmon Stew Recipe
Instructions:
- Set the Instant Pot to sauté mode and melt the butter. Add the onion and garlic, sauté until softened.
- Add the Arborio rice and cook for 1-2 minutes until slightly toasted.
- Pour in the white wine and let it simmer until mostly absorbed.
- Add the broth and stir well. Close the Instant Pot lid and set to high pressure for 6 minutes.
- Once done, quick release the pressure and open the lid. Stir in the salmon, Parmesan cheese, salt, and pepper.
- Put the lid back on and let it sit for 5 minutes to allow the salmon to cook through.
- Serve hot, garnished with fresh parsley.
Nutrition value:
Keywords:
Tips for Making Salmon Risotto Ahead of Time
Make Ahead Instructions
- Prepare the risotto as directed but leave out the salmon.
- Let the risotto cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 2 days.
Freezing Instructions
- Portion the cooled risotto into freezer-safe bags or containers.
- Label with the date and store in the freezer for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm on the stovetop, adding the salmon when ready to serve.
One interesting fact about this instant pot salmon risotto recipe is that you can enhance the flavor by adding a splash of lemon juice right before serving. The acidity of the lemon brightens up the dish and adds a refreshing twist to the creamy risotto. Give it a try next time you make this recipe!
Read more: Mushroom Risotto Recipe for the Instant Pot
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