Instant Pot Salmon with Creamy Herb Parmesan Sauce
Ingredients:
4 frozen salmon filets
1/2 cup water
1.5 tsp minced garlic
1/2 cup heavy cream
1 cup parmesan cheese grated
1 tbsp chopped fresh chives
1 tbsp chopped fresh parsley
1 tbsp fresh dill
1 tsp fresh lemon juice
Salt and pepper to taste
Directions:
Place water and garlic in insert with trivet on top. Place salmon on top of trivet.
Close pressure cooker and set on Manual for 4-5 minutes.
Once timer goes off, quick release the pressure. Remove salmon and trivet from the pot.
Turn off pressure cooker and set to Saute and adjust to Normal.
Once water begins to boil, whisk in the heavy cream and bring to a boil again. Allow to boil for about 2-3 minutes. The mixture should be able to stick to the back of a spoon.
Turn off pressure cooker and remove insert from heat. Whisk in chives, parsley, dill, Parmesan cheese, and lemon juice. Salt and pepper to taste.
