Salmon & White Bean Soup
This is the first meal that I made in my brand new Instant Pot! I got this recipe from The Gluten Free Instant Pot Cookbook.
I followed the Light and Fresh Mediterranean Cod recipe, but used Salmon as my choice of meat instead. Here is how I prepared it:
I started this blog after I was diagnosed with Celiac Disease. After struggling to adjust to a mandatory gluten free diet, I wanted to create a resource for others trying to learn their way around this gluten filled world.
1 tablespoon of butter
1 lemon squeezed
1 sliced onion
1 can of white beans
1 cup gluten free chicken broth
2 tablespoons Kalamata olives, halved
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
2 salmon fillets
Place butter in Instant pot and select Sauté option. Slice the onion and halve the olives. Add in all ingredients to the pot except for the salmon. Select Soup option with high pressure and cook for 10 minutes. Release steam from Instant Pot.
Place the salmon fillet skin side down at the bottom of the Instant Pot by covering it in the sauce. Lock the lid and set the Pressure Release to Sealing. Select the Steam Setting on High Pressure with a cook time of 3 minutes.
Open Instant Pot carefully by first releasing the Pressure Release knob with an oven mitt. Once all the steam has been release, open the top and season to taste.