Instant Pot® Filipino Coconut Milk Salmon

Ingredients

• 1 tablespoon vegetable oil
• 3 drops sesame oil, or to taste
• ¼ cup diced onion
• 2 diced green onions, white and green parts
• 1 teaspoon garlic powder
• ½ cup diced fresh tomato
• 2 tablespoons fish sauce
• 1 cup vegetable broth
• 1 (11 ounce) salmon side, bones removed with pliers
• 1 cup coconut milk
• 1 ½ cups broccoli florets
• 1 cup chopped kale
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Step 1

Set your Instant Pot to the sauté mode. Pour in the vegetable oil along with a splash of sesame oil. Toss in the onions and green onions, cooking them for about a minute until they soften. Sprinkle in the garlic powder and cook for another minute. Then add the diced tomatoes and fish sauce, letting everything heat through for a couple of minutes.

Step 2

Pour in the vegetable broth and carefully place the salmon on top. Cancel the sauté function, seal the lid, and set the pot to high pressure for 5 minutes. It might take about 10 to 15 minutes for the pot to come up to pressure.

Step 3

Once the cooking time is up, let the pressure release naturally—it usually takes between 10 to 20 minutes. When it’s safe to open, add the coconut milk along with the broccoli and kale. Gently tuck the vegetables around the salmon, trying not to break up the fish. Season with salt and pepper to your taste.

Step 4

Close the lid again, set the vent to sealing, and switch to the steam function for 2 minutes. After steaming, carefully release the pressure by turning the vent to venting, then open the lid. Your meal is ready to enjoy!