TIP:Want to use fresh salmon instead of frozen? Pressure cook only the white rice. Add the fresh salmon fillets as instructed in step 6. At step 7, broil the salmon for up to 15 minutes, or until the internal temperature reaches 145°F.
2 heads
baby bok choy, stems on, rinsed, cut in half
1/4 cup
mirin
1 teaspoon
sesame oil
Sesame seeds, for garnish
Utensils
Small Bowl
Step 1
Place rice and water into the pot. Stir to combine. Place reversible rack in pot, making sure rack is in the higher position.
Step 2
Season salmon with salt, then place on rack. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Step 3
Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin.
Step 4
While salmon and rice are cooking, stir together miso and butter to form a paste. Toss bok choy with mirin and sesame oil.
Step 5
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 6
Gently pat salmon dry with paper towel, then spread miso butter evenly on top of the fillets. Add bok choy to the rack.
Step 7
Close crisping lid. Select BROIL and set time to 7 minutes. Select START/STOP to begin, checking for doneness after 5 minutes.
Step 8
When cooking is complete, remove salmon from rack and serve with bok choy and rice. Garnish with sesame seeds, if desired.
2 heads
baby bok choy, stems on, rinsed, cut in half
1/4 cup
mirin
1 teaspoon
sesame oil
Sesame seeds, for garnish
Step 5 of 8
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
