Instant Pot, Main Entree, Make Ahead and Freeze, Seafood
2 salmon filets. About 6 oz each (Frozen works fine)
1/2 C Yoshida's Teriyaki Sauce for cooking
1 1/2 Tbsp Yoshida's Teriyaki Sauce for marinating
Put Salmon Filets in plastic bag with just enough Yoshida's to coat them, about 1 1/2 Tbsp. Squish the bag around and store in freezer for quick cooking later.
When ready to eat, remove salmon from freezer and straight into the pans per the below:
Place each Salmon filet in a separate 6" mini loaf pan or 2 a square pan.
Pour about 1/4 cup Yoshida's over the top of each filet.
Cover pan with foil.
Add 1 cup of water to the instant pot, and lower the pan in on the trivet.
Close and seal your pot
Set your pot to Pressure Cook for 15 minutes for one Filet, 30 minutes for 2 filets.
When cook time is done, do a QR
Should be able to do 4 filets using two 6" square pans though I haven't tried this and don't know the cooking time. Probably would need about 45-50 minutes.
It takes about 7 minutes come to pressure so total time in the pot is whatever you use in Step 6 + 7 mins.