Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 1 cup low sodium vegetable broth
• 2 lbs medium red potatoes cut into 1 inch chunks
• 4 pieces carrots peeled and chopped into 1 inch thick
• 5 frozen salmon fillets 4 ounce each
• 4 tbsp unsalted butter melted
• 1/2 tsp garlic powder
• 2 lemons juiced
• freshly ground black pepper
• Fresh chopped dill for garnish
• 1 tsp fine sea salt

Instructions

1. Pour the broth into the inner pot and add the potatoes and carrots. Place the salmon fillets, skin-side down, on top of the vegetables.
2. Pour the melted butter over the salmon and sprinkle the salt and garlic powder over the top.
3. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 5 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
4. Unlock and remove the lid. Serve immediately garnished with black pepper and dill, or place the salmon and vegetables in an airtight container and refrigerate for up to 4 days.

Notes

COOKING TIP: If your salmon fillets are larger than 4 ounces, you might be able to fit only four in the pot at one time. Also, be sure to cut your potatoes and vegetables fairly small so they cook all the way through during the short cooking time.
PER SERVING Calories: 362; Fat: 14g; Carbohydrates: 34g; Fiber: 4g; Protein: 27g; Sodium: 563mg