Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 1 sweet potato
• Coconut milk for consistency
• 1/2 cup frozen peas
• 100 g salmon fillet
• Olive oil for seasoning and frying

Instructions

1. Peel and chop the sweet potato into 1-inch chunks
2. Place the trivet on the bottom of the Instant Pot inner pot and add 1 cup of water
3. Add the chopped sweet potato with 1/3 cup of water to an ovenproof bowl, then in another bowl add the frozen peas and place both bowls on top of the trivet
4. Turn on the Instant Pot to “Steam” and select 12 minutes
5. When the timer ends, quick release by turning the steam release to the venting position allowing the steam to escape, the valve will then drop and the lid will unlock, press “Cancel”
6. Add the frozen peas to the trivet and close the lid (leave the sweet potato in)
7. Turn on the Instant Pot to “Steam” and select 2 minutes
8. When the timer ends, quick release by turning the steam release to the venting position allowing the steam to escape, the valve will then drop and the lid will unlock, press “Cancel”
9. Clean and dry the inner pot and turn the Instant Pot on to “Saute” press “Adjust” to “More”
10. Season the salmon with a dash of olive oil
11. Heat oil in the pot and add the salmon skin side down and fry on each side until cooked
12. Remove the salmon from the heat and flake
13. Mash the cooked sweet potato with the coconut milk
14. Add the peas and salmon to the sweet potato and combine

Notes

Parent Sense available on Android and IOS