Servings: 4

Excluding the sauce:                                                                                                                                         Approx. 1 lb Salmon thawed and skin removed Excluding the sauce:                                                                                                                                         Approx. 1 lb Salmon thawed and skin removed
1 Cup Rice 1 Cup Rice
1 ½ C Chicken broth 1 ½ C Chicken broth
Salt & Pepper Salt & Pepper
3-4 Pats of Butter 3 to 4 Pats of Butter

Rinse rice well and place into the IP. Add 1 ½ C chicken broth and seasonings. Place trivet down into the rice and top with the salmon. Salt & pepper the Salmon add other seasonings if you desire and place the pats of butter on top of the salmon.
Close IP, set to manual for 3 minutes and NPR for 6 minutes. Release any remining stean QR and then remove the salmon. REMOVE the trivet ;-)  Break up the salmon with a fork and mix into the rice with a spatula.  Add the Chicken broth Parmesan Ranch Sauce into the IP and give a gentle stir. Serve with a side veggie or salad.

Sauce is 1 C chicken broth seasoned with salt & pepper. Bring to a boil on saute and add 2-3 Tbsp. Ranch Dressing and 1/4 C grated Parmesan. Add cornstarch slurry to thicken.  Sauce is 1 C chicken broth seasoned with salt & pepper. Bring to a boil on saute and add 2 to 3 Tbsp. Ranch Dressing and ¼ C grated Parmesan. Add cornstarch slurry to thicken.