Preparation Instructions


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.


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.


  • 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

Prep Time
60 minutes

Serving Size

Additional Product Options
You can also use:
Wild Salmon Seasoned Grill
Atlantic Salmon Seasoned Grill

Drink Pairings

White Burgundy

Dirty Vodka Martini

Amber Bock

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