Instant Pot Salmon Mushroom Soup

Preparation Instructions

IN THE INSTAPOT

STEP 1: Place all instant pot ingredients in the instant pot, including Morey's Wild Salmon Steakhouse fillets with the marinade (frozen or thawed). Set for “Manual,” high, for 4-5 minutes. Let steam vent for 10 minutes, then release steam using the release valve.

STEP 2: Remove salmon portions, skin and flake. Add flaked salmon back to Instant Pot.

FOR THE ROUX

STEP 1: Melt the butter in a saucepan, add the flour, and whisk until blended. Cook for 1-2 minutes. Add cream slowly, whisking until blended and sauce thickens.

STEP 2: Add roux to instant pot and stir to combine.

STEP 3: Adjust seasoning, top with parsley, and serve.

Ingredients

Instant Pot

• 2 Morey's Wild Salmon Steakhouse fillets
• 2 cups carrots, chopped
• 2 cups celery, chopped
• 2 cloves garlic, minced
• 3/4 cup shallots, chopped
• 8 ounces portabella mushrooms, sliced
• 1 cup white rice, uncooked
• 4 1/2 cups vegetable broth
• 3 Tbsp. sherry
• 1 tsp. sea salt
• 1/8 tsp. fresh ground pepper
• 1 1/2 tsp. fresh thyme

For the roux (on the stove)

• 6 Tbsp. unsalted butter
• 1/2 cup flour
• 1 1/2 cups heavy cream

Topping

• Handful of chopped parsley