My stepdaughter Silvia got first whack with it, as she had some experience with these things previously. She made hard boiled eggs. They all came out perfectly cooked and peeled effortlessly. Wow.
I had the second go with the pot, making wild rice for Christmas Dinner. 25 minutes in the pot and they came out perfectly cooked.
We had thawed a big package of Salmon just before Christmas that we were too tired to make for dinner on the intended evening, and through the rush of the holidays, had to use up, so I thought a good Salmon chowder was in order. Looking at some other recipes for chowders in the Instant Pot and taking stock of ingredients we had on hand (at the holidays our refrigerator was bulging already so I wasn't going to go out and *buy* anything!), I came up with this tasty and warming chowder. I hope you enjoy it, I did!
1 lb Fresh or Frozen Salmon (even canned would work, I suppose, I used frozen)
2 T Butter
3 Cloves Garlic, minced or pressed
1 medium onion, diced
3 stalks celery, chopped
1 QT hot water for broth
1 1/2 T "Better than Bouillon" brand Lobster base, mixed with above
1 sweet potato, cubed
1 can sweet corn, drained
2 bay leaves
1 pint half and half
2 cubes Dorot brand frozen dill (in larger supermarket frozen sections, Woodmans has near frozen organic)
Remove skin from fish with a sharp filet knife. You don't have to be pretty about it.
Set the Instant Pot to Saute medium, melt the butter, add the garlic and onion and saute til onions start to clear, then add celery, continue to saute until the celery is softened.
Add broth, sweet potato, corn, bay leaves and fish, seal the pressure cooker and cook on 'manual', high pressure, for 5 minutes. Let the pressure release naturally, when it has released, open and stir in the dill cubes and the half and half, remove the bay leaves. Set to "Saute" again and stir while bringing to heat, then either serve or set to slow cook for the shortest time period (on mine it's 30 min) with 'keep warm' setting and serve when ready.