Still loving discovering what you can do with an Instant Pot. I have the 6 qt 6-in-1 version. I’m hunting for a good sale on the 3 qt 7-in-1 version so I can make my yogurt more easily, plus small versions of stew, etc.
Today’s experiment involved 2 frozen pieces of salmon, a can of cream of celery soup, half a bag of egg noodles, chicken bone broth and milk on hand. Sounded like casserole to me so I adapted a chicken casserole recipe I’d seen to salmon with creamed soup instead of cream.
- 2 cups chicken broth
- 2 cups milk (I use 1%)
- 2 frozen salmon pieces (however large you want)
- 1/4 cup olive oil
- ground pepper to taste
- 1 tsp of minced garlic
- 2 cups frozen vegetables (I used peas and corn mixed)
- 1 can of cream of celery soup (you can use any cream soup if you prefer something else)
- spices to taste: I used about a quarter tsp of dill, quarter tsp of cilantro paste, about a tstp of Italian spice, about a quarter tsp of poultry seasoning, several grinds of black pepper – I suggest you put whatever you think is best with salmon
- a shake of ground parmesan
- Heat the oil in IP on saute until hot.
- Add the salmon and cook until white on both sides and defrosted enough to split apart.
- Add the garlic and just stir into the oil then deglaze the pot with the broth.
- Add the spices, milk, vegetables, noodles and stir.
- Add the cream of celery soup on top and just gently stir so it mixed in enough on top to not be clumpy.
- Seal and heat on manual for 8 minutes. Quick release.
If you find the broth is a little thin, put the pot on Saute, add either cream or a tbsp of corn starch mixed with enough cold water to melt the powder and pour in. Stir for a minute or two until the sauce is thick enough. Serve with ground parmesan on top.
You’ll notice I didn’t add salt – I normally don’t unless it’s essential to the recipe because I like to leave salt preference to the person eating the meal; nothing worse than a meal that’s too salty, and parmesan is normally salty tasting enough for me.