Tagliatelle with Smoked Salmon and Cherry Tomatoes
Fish & Seafood
Rice & Pastas
4 – 6
4 – 6
dry white wine
fresh dill or 1 tsp dried
plus additional for garnish (or substitute tarragon or parsley)
or fettuccine, broken in half
cherry or grape tomatoes
sliced and cut into bite-sized pieces
freshly ground pepper
Add butter to the Instant Pot. Using the display panel select the
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
, 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.
*The MANUAL and PRESSURE COOK buttons are interchangeable.