This flavorful dish combines tender salmon with creamy coconut milk and a hint of Filipino spices for a quick and comforting meal. Perfect for busy weeknights, it’s easy to prepare in your Instant Pot® and sure to impress.
Start by setting 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.
Next, 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.
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.
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!
- Use fresh salmon fillets for the best texture and taste.
- Avoid overcooking the salmon by following the recommended Instant Pot® cooking time closely.
- Add a squeeze of fresh lime or lemon juice before serving to brighten the flavors.
This dish combines the rich creaminess of coconut milk with the delicate flavor of salmon, creating a comforting and flavorful meal. It’s quick to prepare thanks to the Instant Pot®, making it perfect for busy weeknights. The blend of Filipino-inspired spices adds a unique twist that’s both aromatic and satisfying.
Serve this creamy salmon dish over steamed jasmine rice or garlic fried rice for a complete meal. It pairs well with sautéed greens like spinach or bok choy to add some freshness and balance. A side of pickled vegetables can also add a nice tangy contrast.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave to avoid drying out the salmon. For longer storage, freeze the cooked dish in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
