Step 1

Dump Ingredients: You must dump the ingredients in the following order - add the frozen salmon fillets directly from the freezer into the steel insert of the Instant pot. Than, throw in the uncooked penne pasta on top of the frozen salmon and spread them out in a single layer. Pour the chicken stock over the pasta and around. Than throw in the chopped onion, garlic, bell pepper. Add the cubed cream cheese on top and sprinkle the seasonings. DO NOT mix or stir.

Step 2

Pressure Cook: Secure the lid of the Instant Pot, seal the valve and PRESURE COOK on HIGH for 5 mins. When the pressure cooking cycle is over the instant pot will begin to beep. Perform a quick pressure release by manually moving the valve from the sealing to the venting position. Open the lid carefully when the metal pin on top of the lid drops. The pasta will have a good amount of liquid on the top, do not worry that's normal. The liquid will be well absorbed when we mix all the ingredients.

Step 3

Add dairy: TURM OFF the instant pot. Gently stir everything the pot to mix the ingredients well. Break the cooked fish with the help of the spatula as you stir the ingredients. You may keep the fish chunky or break it into several small pieces. Pour the heavy whipping cream and mix well. Add the shredded or grated parmesan cheese and mix well until the cheese well incorporates and melts.

Step 4

Serve: Throw in the chopped fresh dill and gently fold it into the creamy salmon pasta. Do the test taste and add a few pinches salt (according to your personal taste preference) and mix well. Serve the one pot creamy salmon pasta with lemon wedges and more grated/shredded parmesan cheese. Enjoy!