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Instant pot salmon risotto

Instant pot salmon risotto

My instant pot salmon risotto is a perfect meal to make when you're pressed for time. Perfectly cooked every time in the instant pot.
5 from 2 votes
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Course: Main Course
Cuisine: Italian
Keyword: Instant pot fish risotto, Instant pot salmon recipes, Instant pot salmon risotto
Prep Time: 5 minutes
Cook Time: 4 minutes
Leave under pressure: 4 minutes
Total Time: 20 minutes
Servings: 6
Calories: 590kcal

Ingredients

  • 3 tbsp Butter I used salted.
  • 1 Large Onion (roughly chopped)
  • 3 Cloves Garlic (roughly chopped)
  • 500 g Rice I used arborio.
  • Season to taste
  • 454 g Salmon
  • 1.2 L Chicken stock Vegetable stock is also good.
  • 125 g Frozen peas
  • 50 g Parmesan (grated)
Metric - US Customary

Instructions

  • Set the pot to saute and when its hot add 2 tbsp of the butter.
  • Once the butter has melted add the onion and fry until softened (around 3 minutes).
  • Add the garlic and then the rice. cook for around 1 minute until the rice starts to become clear.
  • Season to taste then add the salmon and stock. Deglaze the pot if necessary. Put the lid on and set on high pressure for 4 minutes.
  • Leave under pressure for another 4 minutes and then do a quick release.
  • Remove the lid and stir in the peas, parmesan and the remaining tbsp of butter.
  • Allow the peas to warm through (around 2 minutes) and then serve.

Video

Nutrition

Calories: 590kcal | Carbohydrates: 79g | Protein: 30g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 525mg | Potassium: 769mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2255IU | Vitamin C: 5mg | Calcium: 153mg | Iron: 2mg