1 Tbsp butter
4 – 6 oz mushrooms, sliced
3 Tbsp finely diced shallots
1 1/2 cups chicken broth
2 Tbsp lemon juice
1/4 tsp salt
4 oz egg noodles
1 tsp Dijon mustard
pepper to taste
8 - 12 oz salmon
2 – 3 tsp chopped fresh dill
1/2 cup sour cream
chopped chives or dill as garnish
Press Saute and add the butter and mushrooms. Saute 3-5 minutes until starting to brown. Stir in the onion or shallots and continue to saute 2 minutes. Press Cancel.
Add chicken broth, lemon juice and salt and deglaze the pot: scrape any brown bits off the bottom to prevent the Burn warning. Stir in the egg noodles to coat them all with the broth mixture and then close the pot.
Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to three minutes.
***NOTE: My egg noodles cook perfectly in four minutes total, three now, one after I add the salmon. If you are using other pasta like macaroni, shells or fusilli, you might like to cook for five minutes total. If so, set this cook cycle for four minutes now.
While it's cooking, slice the salmon into 1/2” strips and chop the dill. When the IP is done, press Cancel and flip the valve from Sealing to Venting for a quick release and when the pin drops, remove the lid. Quickly stir in the mustard, pepper and salmon pieces. Close the pot, flip the valve back to Sealing, press Pressure Cook again and set the time for one more minute.
As soon as this cook cycle is done, flip the valve to Venting and when the pin drops again, press Cancel and open the pot. Stir in the sour cream and the fresh dill. It will seem quite liquid but give it a minute or two to thicken a bit.
Serve with a garnish of sprigs of fresh dill and lemon slices.