INSTANT POT SALMON AND RICE
When you want a flavorful dinner that is so easy to make, you've got to try this Instant Pot Teriyaki Salmon and Rice. This gluten-free recipe has only six ingredients and is a family favorite. Serve the leftovers for lunch the next day.
Provided by Carrie Forrest, MPH in Nutrition
Categories Main dish
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place your rice in a fine-mesh sieve and rinse it thoroughly under fresh running water until the water runs clear.
- Transfer the rinsed rice to the bowl of a 6-quart Instant Pot.
- Add the water to the pot with the rinsed rice.
- Place the frozen salmon fillets on top of the water and rice mixture, but don't stir.
- Lock on the lid and set the time to 4 minutes at high pressure.
- When the cooking time is up, let the pressure come down naturally for only five minutes. Then, carefully use the quick release to get rid of the pressure.
- Remove the lid and transfer the cooked rice and salmon to a serving dish.
- In a small bowl, combine the rice wine vinegar, coconut aminos, sesame oil, and maple syrup. Stir and then pour over the salmon and rice.
- Serve warm.
Nutrition Facts : Calories 438 calories, Sugar 3.9 g, Sodium 557.8 mg, Fat 10.6 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 42.4 g, Fiber 0.6 g, Protein 42.4 g, Cholesterol 86.9 mg
20-MINUTE INSTANT POT MEDITERRANEAN QUINOA BOWL WITH FROZEN SPINACH AND TZATZIKI
The flavors of this easy quinoa bowl will take you straight to the Mediterranean, thanks to the homemade tzatziki, crumbled feta, fresh grape tomatoes and squeeze of lemon. Not to mention, the whole dish will be on your dinner table in 20 minutes flat, thanks to the Instant Pot!
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the quinoa in a fine-mesh strainer and rinse under cold water until the water runs clear. Transfer to a 6- or 8-quart Instant Pot® multi-cooker. Add the chickpeas, garlic, 1 1/2 cups warm water, 1 1/2 teaspoons salt and several grinds of pepper, making sure the quinoa is fully submerged. Place the frozen spinach on top (it's fine if the spinach is not completely submerged).
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take an additional 30 seconds). Being careful of any remaining steam, unlock and remove the lid.
- While the quinoa is cooking, stir together the yogurt, shredded cucumbers, lemon juice, dill, mint, olive oil, a good pinch of salt and several grinds of pepper in a medium bowl until combined. Add salt and pepper to taste. Set aside until ready to serve.
- Stir the quinoa mixture until the chickpeas and spinach are evenly distributed throughout. Divide among 4 dinner bowls, top with the grape tomatoes and feta, drizzle with some tzatziki and serve with the lemon wedges.
INSTANT POT SOY-GINGER SALMON
Frozen salmon will cook very quickly and beautifully in the Instant Pot®. We took advantage of the pressure-cooker function, which can infuse so much flavor, by adding savory ingredients like soy sauce and lime. Make note that fattier, thicker fish fillets (preferably center cut) hold up to pressure cooking best.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the soy sauce, lime zest and juice, brown sugar, sesame oil, ginger and pepper to the bowl insert of a 6- or 8-quart Instant Pot®. Set to high saute for 3 minutes (see Cook's Note), stirring the sauce with a wooden spoon to combine. Add the salmon fillets, turning them to coat with the sauce (it's fine it they overlap).
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 2 minutes, being careful of any remaining steam, unlock and remove the lid. Check one fillet for doneness by gently cutting into it. If you prefer your salmon more well done, cook for another minute using the high saute setting.
- Carefully transfer the salmon fillets to a serving platter using a metal spatula. Set the pot to high saute for 3 minutes and reduce the sauce until syrupy, stirring frequently. Spoon the sauce onto the salmon fillets. Top with the scallions and cilantro and serve with the rice and lime wedges.
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