Fast Ginataang Salmon with Coconut Milk in the Instant Pot®

Ingredients 0/14

Step 1

Turn on your Instant Pot and setting it to the sauté mode. Heat a bit of vegetable oil along with a splash of sesame oil, then toss in the chopped onion and green onions. Let them cook for about a minute until they soften. Sprinkle in some garlic powder and cook for another minute to bring out the flavor. Next, add the diced tomato and fish sauce, stirring everything together and letting it heat through for a couple of minutes.

Step 2

Pour in the vegetable broth and carefully place the salmon on top of the liquid and veggies. Cancel the sauté function, then close and lock the lid. Set your pot to cook on high pressure for 5 minutes. It’ll take about 10 to 15 minutes for the pressure to build up.

Step 3

Once the cooking time is up, let the pressure release naturally for 10 to 20 minutes—this helps keep the salmon tender. When you can safely open the lid, pour in the coconut milk and add the broccoli and kale. Gently mix the veggies around the salmon without breaking it apart. Season everything with a little salt and pepper.

Step 4

Put the lid back on, seal the vent, and steam the veggies for 2 minutes using the Steam function. When that’s done, carefully release the pressure by switching the vent to “Venting.” Open the lid, give everything a final gentle stir, and your dish is ready to enjoy!