Spring is finally upon us and I’m looking forward to some tasty light seafood fare on my table and Salmon Risotto fits that order perfectly! For more from me, Chef EvaBee, you can visit my website here.
When I first discovered how easy it was to make risotto in an instant pot I did a little jump for joy. If you’re a fan of Instant Pots, you know that making rice in it is great. Why not try this decadent Italian labor of love cooked up in minutes and hands-free!
These are the basics needed for any seafood risotto. Really, you can substitute salmon for any cooked seafood. This is a great way to use up any leftover fish you may have hanging around. I also opted for pantry herbs such as dried lemon peel and dried chives out of convenience but feel free to elevate the dish with fresh lemon zest and/or fresh herbs instead.
- arborio or sushi rice
- sherry cooking wine
- fish stock
- dried minced lemon peel or fresh lemon zest
- kosher salt
- fresh ground black pepper
- dried (or fresh) chives
- fresh lemon juice to brighten it up
- parmesan cheese
- canned or fresh cooked salmon
Sauté the Risotto
You start off by quickly sautéing garlic in butter and then toasting the rice. This part of cooking of the rice allows for all the individual grains to shine later when you eat the dish.
Adding Aromatics to The Risotto
Sherry is then added to deglaze the pot to infuse the grains of rice with the subtle flavours of this cooking wine. After you cook off the wine, you add your lemon peel, salt, and broth all together to then pressure cook on high for 6 minutes.
Finishing the Dish
After manually releasing pressure, give it a stir a few times then add in the remaining ingredients! You can reserve some of the cheese and salmon for a garnish. Bonus points if you serve it with a little bit of fresh ground pepper and lemon wedges on the side.
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Instant Pot Salmon Risotto
- Instant Pot
- Spatula or Spurtle
- 2 tbsp butter
- 2 cloves garlic, peeled, and minced
- 1½ cup arborio or sushi rice
- ¼ cup sherry cooking wine or white wine
- 3¾ cup fish stock
- ½ tsp dried minced lemon peel or 1 tsp fresh lemon zest
- ½ tsp kosher salt
- ½ tsp fresh ground pepper
- 2 tbsp dried chives
- 1 tbsp fresh lemon juice
- ¼ - ½ cup parmesan cheese, grated plus more for garnish
- 1 cup canned or fresh cooked salmon, flaked, reserving more for garnish
- Melt butter in Instant Pot on the low sauté setting. When butter is foaming, sauté garlic for 30 seconds, or until fragrant. Immediately pour in rice and toast, stirring constantly, for 3 minutes.
- Stir in cooking wine and stir until the wine absorbs into the rice, about 1 minute.
- Stir in fish stock, lemon peel, and salt. Cancel the sauté setting.
- Cover with Instant Pot lid and pressure cook on high pressure for 6 minutes.
- Manually release pressure.
- Stir in remaining ingredients and stir for 2 minutes until risotto is creamy.
- Taste for seasoning and add more salt, pepper, or lemon if desired.
- Garnish with more salmon and parmesan before serving.