Instant Pot

Salmon and Vegetables

Put water and herbs in the Instant Pot and then put in the steamer rack making sure the handles are extended up.
Place salmon, skin down on rack.
Drizzle salmon with ghee/fat, season with salt and pepper, and cover with lemon slices.
Close the Instant Pot and make sure vent is turned to “Sealing”. Plug it in, press “Steam” and press the + or – buttons to set it to 3 minutes.
While salmon cooks, julienne your veggies.
When the Instant Pot beeps that it’s done, quick release the pressure, being careful to stay out of the way of the steam that will shoot up. Press the “Warm/Cancel” button. Remove lid, and using hot pads, carefully remove rack with salmon and set on a plate.
Remove herbs and discard. Add veggies and put the lid back on. Press “Sauté” and let the veggies cook for just 1 or 2 minutes.
Serve veggies with salmon and add remaining teaspoon of fat to the pot and pour a little of the sauce over them if desired

Aioli

Put everything except the olive oil in the bowl of the food processor (use the steel blade).

Process at high speed for 2 minutes.

While the machine is running, pour the olive oil into the pierced food pusher – do it in parts if it’s too small to accept the entire cup of oil at once.

Just let it drip in. In about 2 minutes more, open the food processor and remove. Drizzle over salmon and vegetables to your own taste

Combine chicken, squash, stock, onion, garlic, bay leaf, salt, oregano, ground fennel seeds, and pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 8 minutes.

Release pressure slowly until it stops. Carefully uncover, and transfer chicken to a cutting board. Stir quinoa into stew. Turn to sauté, and cook, stirring occasionally, until quinoa is tender, about 15 minutes. Shred chicken, and stir into stew. Discard bay leaf. Divide soup evenly among 6 bowls. Sprinkle evenly with olives

Cut the stems of the artichoke and place upside down in wire trivet
in Instant Pot. The wire trivet should have come with your instant pot. Pour broth over the artichokes and around the instant pot. This will give the artichokes more flavor when steaming.
Cover and lock the lid with sealing the vent closed. Press steam mode and timer to 10 minutes. The instant pot will warm up and then cook for 10 minutes. Allow for slow release once done. Once it’s done, the lid will unlock, naturally.

Remove artichokes from the instant pot and reserve 1/4 cup broth for later.
Slice artichokes in half and scoop out center or leave intact.
Place on large plate or bowl. Drizzle a little broth on top.
Serve with aioli or spoon aioli on top.

Place all aioli ingredients, minus the oil, in food processor or blender. Blend until creamy. About 1 minute. Place back on high and drizzle in the oil. Blend for 1-2 minutes, scrapping sides if needed.
Remove and place in bowl. Let the aioli set in fridge for 10 minutes.
Garnish with fresh herbs and peppercorns before serving. Makes close to 1/2 cup or more.
Keep covered in fridge for up to 10 days.
For vegan, omit egg yolks and replace with 1-2 tbsp mustard or vegan mayo or yogurt to make it extra creamy