Are you looking for easy, delicious, and healthy Instant Pot recipes? Are you suffering from chronic inflammation? You’re in the right place! Take a look at this new recipe book. The “I Love My Instant Pot®” Anti-Inflammatory Diet Recipe Book is the first recipe book of anti-inflammatory recipes for the Instant Pot from a major publisher. This recipe book is officially licensed with the makers of the Instant Pot. It features 175 inflammation-busting, whole food recipes that are quick, easy, and most importantly delicious!
I received this book free for review; however, all opinions are mine alone. This post contains affiliate links. That means if you make a purchase, I may receive compensation at no cost to you.
Try one of the recipes today! Check out this Salmon with Red Potatoes and Spinach from the “I Love My Instant Pot®” Anti-Inflammatory Diet Recipe Book.
Instant Pot Salmon with Red Potatoes and Spinach
There’s not much better than being able to cook your entire dinner in one pot. The amazing Instant Pot® makes that possible, and this salmon dinner might just become a new family favorite. The garlicky potatoes and greens are full of tremendous flavor and are two anti-inflammatory superstars!
- Hands-On Time: 10 minutes
- Cook Time: 7 minutes
One pound small red potatoes, quartered
1 cup water
1 & 1⁄4 teaspoons salt, divided
3⁄4 teaspoon black pepper, divided
4 (5-ounce) salmon filets
1⁄4 teaspoon sweet paprika
1⁄2 teaspoon lemon zest
4 cloves garlic, minced
2 tablespoons avocado oil
4 cups packed baby spinach
4 lemon wedges
To make the Instant Pot Salmon with Red Potatoes and Spinach:
1 Place the potatoes in the inner pot and add one cup water, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper. Place a steam rack on top of the potatoes.
2 On top of the salmon add the paprika, lemon zest, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and place the salmon on top of the steam rack. Secure the lid.
3 Press the Manual or Pressure Cook button and adjust the time to 3 minutes.
4 When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
5 Remove the salmon and steam rack from the pot and set aside.
6 Press the Sauté button and cook the potatoes 1 minute. Add the garlic and cook an additional 2 minutes, stirring frequently. Stir in the oil and the remaining salt and pepper. Use a fork to gently mash the potatoes to achieve a chunky texture. Press the Cancel button.
7 Add the spinach and stir until wilted, about 1–2 minutes. Serve the salmon and potato and spinach mixture with the lemon wedges.
CALORIES: 332 | FAT: 11g | PROTEIN: 32g | SODIUM: 877mg | FIBER: 3g | CARBOHYDRATES: 20g | SUGAR: 2g
Excerpted from The “I Love My Instant Pot®” Anti-Inflammatory Diet Recipe Book by Maryea Flaherty. Photographs by James Stefiuk. Copyright © 2019 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.
More recipes from the book
This recipe book is filled with foods that you and your family will love! You’ll find recipes for every meal and for snacks too! Take a look at some of the recipes you’ll find.
- Blueberry Vanilla Quinoa Porridge
- Cinnamon Flaxseed Breakfast Loaf
- Butternut Squash and Apple Soup
- Turkey and Wild Rice Stew
- Chili Lime Black Beans
- Perfect “Baked” Sweet Potatoes
- Creamy Coconut Lime Chicken Bowl with Cauliflower and Spinach
And there are so many more! You have got to grab this recipe book! Try the Salmon with Red Potatoes and Spinach recipe that I shared, and you’ll see how easy it is to eat an anti-inflammatory diet!
About the author
Maryea Flaherty is the blogger behind Happy Healthy Mama, a lifestyle blog that inspires others to live their healthiest life. She’s been blogging since 2010. Her work has been featured in Self, Finding Vegan, BuzzFeed, and more.