Instant Pot: by Kevin Gise

Author:Kevin Gise
Language: eng
Format: epub
Publisher: PublishDrive
Published: 2017-05-09T00:27:13+00:00

Instant Pot Beer Potato Fish (Serves 6)

Ingredients:

1 pound of Fish Fillet

4 Medium Potatoes (Peeled & Diced)

1 Sliced Red Pepper

1 cup of Beer

1 tablespoon of Oil

1 tablespoon of Rock Candy

1 tablespoon of Oyster Flavored Sauce

1 teaspoon of Salt

Directions:

1. Put all of your ingredients into your Instant Pot. Press the Bean / Chili setting. Should take about 40 minutes. Allow the pressure to release naturally.

2. Once finished remove from your Instant Pot.

3. Serve and Enjoy!

Instant Pot Caribbean Salmon & Rice w/ Tropical Salsa (Serves 4)

Ingredients:

1 pound of Salmon Fillet

15 ounces of Drain & Rinsed Black Beans (Canned)

1 1/2 tablespoons of Jerk Seasoning

2 cups of Cooked Jasmine Rice

2 cups of Mango (Peeled, Pitted, & Diced)

2/3 cups of Diced Red Onion

1 cup of Peeled, Pitted, & Diced Avocado

2 tablespoons of Chopped Fresh Cilantro

1 teaspoon of Lime (Juiced)

1 cup of Water

1/4 teaspoon of Sea Salt #1

1/4 teaspoon of Sea Salt #2

1/4 teaspoon of Black Pepper

Directions:

1. Rub your salmon fillet all over with your jerk seasoning and sea salt #1.

2. Add your water to the bottom of your Instant Pot and place your trivet inside.

3. In your oven safe bowl, toss together your cooked rice, black beans, salt #2, and pepper. Place on your trivet.

4. Place your salmon in a steaming basket or lay on a piece of foil on top of your bowl.

5. Lock the cover into place and seal the steam nozzle.

6. Set manually on high pressure to 5 minutes. Quick release pressure.

7. Remove the skin and break your salmon into pieces.

8. In another bowl, toss together your mango, cilantro, onion, avocado, and lime juice.

9. Layer your rice and beans onto each plate or bowl. Top with your salmon, and then finish off with your mango salsa.

10. Serve and Enjoy!

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