Eating fish is one of those good habits that most people skip because they are too time-consuming.
With the help of an Instant Pot, eating fish will become super easy and you’ll get plenty of benefits from introducing salmon, cod, halibut or any fish you use.
Instant Pot Salmon Soup is easy and healthy meal you can have in only 15 minutes.
If you are into seafood recipes, salmon is the best choice for a nourishing but light meal, offering you protein, minerals and omega-3 fats that will give a boost to your metabolism.
Table of Contents
Recipe Video
Ingredients
How much garlic should I use?
For this recipe I used 5 garlic cloves. Feel free to decrease the amount depending on your taste.
How long should I cook the fish?
On the first step I pressure cooked the salmon for 6 minutes. If you are using smaller pieces, decrease the cooking time.
Instant Pot Salmon Recipes
Instant Pot Salmon and Rice (one-pot meal)
Instant Pot Salmon With Dill (only 3 ingredients)
Instant Pot Soup Recipes
Instant Pot Italian Wedding Soup
Instant Pot Salmon Soup
Ingredients
- 1 cup water for the Instant Pot
- 1 lb salmon fillets
- 2 tablespoon olive oil
- 1 onion chopped
- 5 cloves garlic minced
- 1 carrot chopped
- 1 stalk celery chopped
- 1 tomato chopped
- 1 ½ cups vegetable broth
- salt and pepper to taste
- parsley for serving
Instructions
- Pour water into your Instant Pot and place a trivet.
- Place the salmon fillet onto the trivet and close the lid.
- Cook on high pressure for 6 minutes.
- When cooking time is complete, do a quick pressure release.
- Take out the salmon and keep aside.
- Pour the water and dry the bottom of the Instant Pot.
- Press "saute" and add olive oil.
- Add onion and garlic and saute for 3 minutes.
- Add tomatoes, carrots and celery and saute for 5 minutes.
- In the meantime, chop the salmon into pieces.
- Add chopped fish, vegetable broth and salt and pepper and stir well.
- Close the lid and cook on high pressure for 5 minutes.
- When cooking time is complete, do a quick pressure release.
- Add parsley on top and serve.
Tasted great with rice and bok choi
What happened to the cauliflower and the broth?