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Salmon Tagliatelle Recipe

Salmon Tagliatelle

Salmon Tagliatelle

Chop Secrets
Course Main Course
Cuisine Italian
Servings 4


  • Instant Pot Multi Pressure Cooker


  • 2 tbsp butter
  • 1 small onion finely diced
  • 120 ml dry white wine
  • 750 ml vegetable stock
  • 300 ml double cream
  • 1 tsp salt
  • 1 tbsp fresh dill or 1 tsp dried plus additional for garnish
  • 450 g dried tagliatelle broken in half
  • 400 g cherry tomatoes halved
  • 200 g smoked salmon sliced and cut into bite-sized pieces
  • Freshly ground pepper


  • Add butter to the Instant Pot and select Sauté.
  • When butter is melted, add onion to the pot and sauté until soft.
  • Add wine to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  • Add stock, cream, salt and herbs to the pot and stir to combine.
  • Carefully fan the pasta in the pot (this helps prevent clumping) and ensure it is completely submerged.
  • Add the halved cherry tomatoes in a single layer--do not stir.
  • Press cancel and secure the lid.
  • Select Pressure Cook and set the time for 5 minutes.
  • When the cooking program is finished, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure and remove the lid.
  • Gently stir the pasta, breaking up any clumps.
  • Fold in smoked salmon pieces and serve immediately garnished with freshly ground pepper and additional herbs.
Keyword fish, Instant Pot