Prep Time: 20 minutes | Cooking Time: 8 hours | Servings: 4

Ingredients :

½ tablespoon olive oil
8 ounces (227 g) cream of mushroom soup
¼ cup water
3 medium potatoes (peeled and sliced)
3 tablespoons flour
1 (1-pound / 454- g) can salmon
(drained and flaked)
½ cup chopped scallion
¼ teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste

Directions : 

1. Pour mushroom soup and water in a separate bowl and mix them well.
2. Add the olive oil to the Instant Pot and grease it lightly.
3. Place half of the potatoes in the pot and sprinkle salt, pepper, and half of the flour over it.
4. Now add a layer of half of the salmon over potatoes, then a layer of half of the scallions.
5. Repeat these layers and pour mushroom soup mix on top.
6. Top it with nutmeg evenly.
7. Secure the lid and set its pressure release handle to the venting position.
8. Select the Slow Cook function with Medium heat on your Instant Pot.
9. Let it cook for 8 hours then serve.
Per Serving calories: 388 | fat: 11.6g | protein: 34.6g | carbs: 37.2g | fiber: 4.4g | sodium: 842mg