Tagliatelle with Smoked Salmon and Cherry Tomatoes


  • 2 tbsp butter
  • 1 small onion
  • 1/2 cup dry white wine
  • 3 cups broth
  • 1 1/4 cups heavy cream
  • 1 tsp kosher salt
  • 1 tbsp fresh dill or 1 tsp dried
  • 1 lb dried tagliatelle
  • 2 cups cherry or grape tomatoes
  • 4 oz smoked salmon
  • freshly ground pepper
  • Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  • When butter is melted, add onion to the pot and saute until soft, 3-4 minutes.
  • Add wine to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  • Add broth, 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.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Gently stir the pasta, breaking up any clumps.
  • Fold in smoked salmon pieces and serve immediately garnished with freshly ground pepper and additional herbs.
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