Tarragon Snow Pea Risotto with Salmon Instructions – Presto Eats

Tarragon Snow Pea Risotto with Salmon Instructions

If your Presto Eats meal kit is frozen, we recommend thawing your meal the night before cooking for fastest cooking times.

Contents

Package #1:  Diced Shallots

Package #2:  Arborio Rice

Package #3:  Chicken Stock, Lemon Juice

Package #4:  Salmon Filets (x2), Ground Cumin, Fresh Parsley

Package #5:  Snow Peas, Diced Red Peppers

Package #6:  Grated Parmesan Cheese, Dried Tarragon

Recommended Instant Pot Instructions

What You Will Need:

  • Instant Pot with Trivet or Steam Rack
  • Plastic Instant Pot Spoon (or normal Wooden Spoon)
  • Salt & Pepper
  • Side Plate or Cutting Board
  • ½ Cup of Water
  • 3 Tbsp Butter (or Vegetable Oil)

Total Preparation Time:

25 Minutes

PART 1

1)  With the inner pot inserted in the Instant Pot, turn the unit on to Sauté.

2)  Once the unit is up to temperature (the display will say “Hot”), add your Butter and let it melt.  Then add the Shallots from Package #1 and add the Rice from Package #2, and season with some Salt & Pepper.

3)  Continue stirring until the shallots are soft and the rice is sizzling, about 4 minutes.  A little bit of browning is good.

4)  Cancel the Program and add the liquid from Package #3 and the water, stir to incorporate and push any rice and bits from the side of the pot down into the liquid.

5)  Open Package #4 and place the Salmon filets on your trivet, season the filets with Salt & Pepper to taste.  Place the trivet with the seasoned salmon on top of the rice & liquid.

6)  Place the lid onto the Instant Pot, and set the Valve to Sealing.  Set the Instant pot to Pressure Cook, and adjust the pressure level to High Pressure.  Set the timer to 7 minutes.  Remember, the Instant Pot will need several minutes to come up to temperature before the timer begins.

PART 2

7)  Once the program ends, Quick Pressure Release using the valve (keep fingers away from the steam vent!), and remove the lid once the safety valve has dropped.

8)  Lift out the trivet with the salmon and set it aside.

9)  Add the contents of Package #5 & #6 to the Instant Pot and stir continuously for 1 minute, until the cheese has melted and incorporated into the rice.  Place the trivet and Salmon back into the Pot.

10)  Put the Lid back on the Instant Pot, but DO NOT turn it on.  Allow the rice to sit for 2 minutes.

11)  Remove the lid, and the trivet with the salmon.  Taste the risotto and add salt & pepper to your liking, stir one last time, and divide the risotto between your bowls.  Place the Salmon on top and Enjoy!

Express Instant Pot Instructions

What you will need:

  • Instant Pot with Trivet or Steam Rack
  • Plastic Instant Pot Spoon (or normal Wooden Spoon)
  • Salt & Pepper
  • Side Plate or Cutting Board
  • ½ Cup of Water

Total Preparation Time:

20 minutes from thawed, 25 minutes from Frozen

PART 1

1)  Open Packages #1, #2 and #3 and empty their contents into your Instant Pot along with the water.  Season with some Salt & Pepper.

2)  Open Package #4 and place the Salmon Filets on the trivet and season with Salt & Pepper. Place the trivet on top of the other ingredients in the Instant Pot.  Put the lid on, and set the valve to sealing.

3)  Set to Pressure Cook, adjust to High Pressure, and set the timer for 7 Minutes / 12 Minutes.  Remember, the Instant Pot will need several minutes to come up to temperature before the timer begins.

PART 2

4)  Once the program ends, Quick Pressure Release using the valve (keep fingers away from the steam vent!), and remove the lid once the safety valve has dropped.

5)  Lift out the trivet with the salmon and set it aside.

6)  If you were cooking this dish from frozen, you may need to set your Instant Pot to Sauté again if your risotto has not thickened up enough.  Stir the Risotto for a couple of minutes until thickened, then turn off the Instant Pot.

7)  Add the contents of Package #5 & #6 to the Instant Pot and stir continuously for 1 Minute / 1 Minute, until the cheese has melted and incorporated into the rice.  Place the trivet and Salmon back into the Pot.

8)  Put the Lid back on the Instant Pot, but DO NOT turn it on.  Allow the dish to sit for 2 Minutes / 2 Minutes.

9)  Remove the lid, and the trivet with the salmon.  Taste the risotto and add salt & pepper to your liking, stir one last time, and divide the risotto between your bowls.  Place the Salmon on top and Enjoy!

Conventional Cooking Instructions

What You Will Need:

  • Medium Sized Pot, with Lid
  • Wooden Spoon
  • Salt & Pepper
  • ½ Cup of Water, & ¼ Cup of Water
  • 2 Tbsp Vegetable Oil
  • Small Side Bowl & Small Whisk (or Fork)

Total Preparation Time:

130 minutes

1)  Preheat your oven to 375F.  Remove salmon filets from Package #4 and place them on your baking sheet.  Season with some Salt & Pepper.

2)  Open Package #3 and empty the liquid into your small pot, along with 1 cup of water.  You may need more water later. Put the pot on your stove and adjust the heat to medium-high.

3)  Add the butter to your frying pan on the stove and adjust the heat to medium-high.  Place the Baking Sheet and Salmon into your preheated oven. Set your timer for 20 minutes.

4)  To the frying pan, add the Shallots from Package #1 and the Rice from Package #2, and season with some Salt & Pepper.  Continue to saute for about 4 minutes.

5)  Using your ladle, start adding the liquid to the rice and shallots about a half cup at a time.  Stir continually as you do this. Once the liquid reduces and the mixture has thickened, add another half cup.  Continue to do this until the liquid from your pot is gone.

6)  Taste the rice and season with some Salt & Pepper.  If the rice is still too firm, heat a cup or two of water in your small pot and continue the process of adding the water to the rice.

7)  Once the rice has achieved it’s desired texture, open Packages #5 & #6 and add them to the rice.  Turn off your heat and stir continuously for a minute, or until the cheese has melted and incorporated and the vegetables are warmed.  Adjust Salt & Pepper as needed.

8)  Once the salmon is done in the oven, plate the Risotto in your bowls and put the Salmon on top, Enjoy!