Instant Pot Recipe: Salmon and Tortellini Soup


Hi Seafoodies!

It happens every year: As soon as outdoor temps begin to drop, our appetite for comfort food goes through the roof! But these busy fall nights don’t always leave much time for slow-simmering stovetop meals, which means we might grab something less healthy on the way home from work or a soccer game. That’s why we love our Instant Pot! On chilly evenings like these, we can enjoy the nourishing meals we’re craving—like this awesome Salmon Tortellini Soup—in less than a half-hour!

Coupled with some smart shopping and strategic freezer management, the Instant Pot can be a Seafoodie’s best friend. This convenient, all-in-one pressure cooker is a total game-changer because it eliminates some time-consuming cooking steps. For one thing, there’s no thawing required: The main ingredients in this recipe—salmon, tortellini and veggies—can go into the pot straight from the freezer! Beyond that, all you need are a few kitchen staples and 10 minutes of cooking time for this delicious, family-friendly dish.

Salmon is one of our weeknight go-tos because it’s so satisfying, easy to prepare and packed with nutrients like essential omega-3s. Pair it with stuffed pasta and mixed veggies, and you have a hearty meal that everyone—little Seafoodies included!—will devour. Bon appétit!

Instant Pot Salmon and Tortellini Soup

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 4

Ingredients

  • 2/3 cup onion, diced
  • 2 cloves garlic, minced
  • 1 to 2 strips bacon, diced
  • 12 to 16 ounces frozen boneless salmon
  • 1 (10-ounce) package frozen mixed vegetables
  • 10 ounces frozen tortellini
  • 1 quart chicken or vegetable broth
  • 1 teaspoon paprika
  • 1 teaspoon Old Bay seasoning (optional)
  • 2 to 3 handfuls fresh baby spinach

Instructions

  1. Set the Instant Pot to sauté and add chopped bacon, onions and garlic to the pot. Sauté for 3 minutes, stirring constantly.
  2. Switch Instant Pot off. Add frozen salmon (cut into 3 or 4 pieces if not already portioned), frozen vegetables, frozen tortellini, broth and seasonings to the pot and stir.
  3. Cover and use the manual (or pressure cook) button to set timer for 6 minutes. Use quick release once finished, flake salmon into chunks with a fork and stir in fresh baby spinach.





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