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Confetti Egg Salad
| Prep Time | 5 minute |
| Cook Time | 15 minutes |
| Servings |
4 - 6 servings
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Ingredients
- 2 tbsp butter
- 1 small onion finely diced
- 1/2 cup dry white wine
- 3 cups broth warmed
- 1 1/4 cups heavy cream
- 1 tsp kosher salt
- 1 tbsp fresh dill or 1 tsp dried plus additional for garnish (or substitute tarragon or parsley)
- 1 lb dried tagliatelle or fettuccine, broken in half
- 2 cups cherry or grape tomatoes halved
- 4 oz smoked salmon sliced and cut into bite-sized pieces
- freshly ground pepper
Ingredients
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Instructions
- Add butter to the Instant Pot. Using the display panel select the SAUTE function.
- When butter is melted, add onion to the pot and saute until soft, 3-4 minutes.
- Add wine to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
- Add broth, cream, salt and herbs to the pot and stir to combine.
- Carefully fan the pasta in the pot (this helps prevent clumping) and ensure it is completely submerged.
- Add the halved cherry tomatoes in a single layer--do not stir.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- Gently stir the pasta, breaking up any clumps.
- Fold in smoked salmon pieces and serve immediately garnished with freshly ground pepper and additional herbs.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Good, filling. I added a squeeze of lemon and lemon pepper for extra flavor.