Craving a restaurant-quality meal on a busy weeknight? Look no further! This Instant Pot Salmon with a dreamy, creamy cheese sauce is the answer. The combination of flaky, perfectly cooked salmon with the tangy bite of Feta and the glorious melt of mozzarella is pure magic. It’s a surprisingly elegant dish that comes together in just 20 minutes, making it an absolute lifesaver. This low-carb, high-protein recipe will become your new go-to for a quick and incredibly satisfying dinner.
Ingredients
• For the Salmon
• 2 medium-sized salmon steaks, about 1 lb / 450g total
• 3 tbsp / 45ml olive oil
• 2 cups / 475ml vegetable stock
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp red pepper flakes
• For the Creamy Cheese Sauce
• 2 tbsp / 28g butter
• ½ cup / 75g Feta cheese, crumbled
• 1 cup / 112g mozzarella, shredded
• ¼ cup / 60ml heavy cream
• 2 tbsp fresh parsley, finely chopped for garnish
Instructions
1. Directions
2. Pat the salmon steaks completely dry with a paper towel. Season both sides generously with salt and red pepper flakes.
3. Select the ‘Sauté’ function on your Instant Pot. Once hot, add the olive oil. Carefully place the salmon steaks in the pot and sear for 2-3 minutes per side, until golden brown.
4. Pour the vegetable stock around the salmon and sprinkle the smoked paprika over the top.
5. Secure the lid, turn the steam release handle to the ‘Sealing’ position, and press the ‘Manual’ or ‘Pressure Cook’ button. Set the timer for 4 minutes on high pressure.
6. When the timer finishes, perform a quick release by carefully turning the handle to ‘Venting’. Once the pin drops, open the lid. Gently remove the salmon steaks and set them aside. Pour out the remaining stock.
7. Press the ‘Sauté’ button again. Add the butter to the pot and let it melt. Whisk in the heavy cream, crumbled Feta, and shredded mozzarella.
8. Stir constantly until the cheeses are fully melted and the sauce is smooth and creamy, about 2-3 minutes.
9. Gently return the salmon steaks to the pot. Spoon the luscious cheese sauce over them to coat completely.
10. Serve immediately, garnished with fresh parsley.
Nutritional Information
• Per Serving (approximate)
• Calories: 389
• Total Fat: 31.3g
• Net Carbs: 1.4g
• Protein: 27.1g
• Fiber: 0.3g
Pro Tips
• Pro-Tips for Perfect Creamy Salmon
• Ensure your salmon is patted completely dry before seasoning. This helps create a beautiful golden-brown sear and prevents the fish from steaming in the pot.
• Don’t skip the sear! Browning the salmon for a couple of minutes per side adds a huge depth of flavor that you won’t get from pressure cooking alone.
• For an even creamier sauce, let your heavy cream and cheeses come to room temperature before adding them to the pot. This helps prevent the sauce from breaking or becoming grainy.
• Serve this rich salmon over a bed of zucchini noodles, steamed asparagus, or cauliflower rice to keep it low-carb and soak up every last drop of the delicious sauce.
FAQ
Q: Why do I need to sear the salmon first
A: Searing the salmon is a crucial step that adds a significant depth of flavor and creates a beautiful golden-brown crust. This texture and taste cannot be achieved by pressure cooking alone.
Q: What can I serve with this low-carb salmon
A: To keep this meal low-carb, serve the salmon and its creamy sauce over a bed of zucchini noodles, steamed asparagus, or cauliflower rice. These options are perfect for soaking up the delicious sauce.
Q: How can I make the cheese sauce extra smooth
A: For an ultra-creamy sauce that doesn’t break or become grainy, allow your heavy cream, Feta, and mozzarella to come to room temperature before whisking them into the pot.
Q: Can I use a different kind of stock
A: The recipe calls for vegetable stock, but you could likely substitute it with chicken stock or even a fish stock if you have it on hand for a slightly different flavor profile.
