THE RECIPE JOURNAL · Main Course
Speedy Ginataang Salmon Recipe Using Instant Pot®
This quick and creamy dish combines tender salmon with rich coconut milk for a comforting meal in no time. Using the Instant Pot makes it effortless to enjoy authentic Filipino flavors without the wait.
FROM THE KITCHEN • Speedy Ginataang Salmon Recipe Using Instant Pot®
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by turning on your Instant Pot and setting it to the sauté mode. Add a splash of vegetable oil and a little sesame oil to the pot, then toss in the onions and green onions. Cook them for about a minute until they start to soften. Sprinkle in the garlic powder and give everything another minute to cook. Next, stir in the diced tomatoes and pour in the fish sauce, letting it all simmer for a couple of minutes until warmed through.
02
Step 2
Pour in the vegetable broth, then carefully place the salmon on top of the liquid and veggies. Cancel the sauté setting, close the lid, and lock it in place. Set the pressure cooker to high pressure and cook for 5 minutes. It will take around 10 to 15 minutes for the pressure to build up.
03
Step 3
Once the cooking time is up, let the pressure release naturally—it usually takes about 10 to 20 minutes. When it’s safe to open, remove the lid and pour in the coconut milk. Add the broccoli and kale, gently tucking the veggies around the salmon so it stays intact. Sprinkle some salt and pepper on top.
04
Step 4
Close the lid again, make sure the vent is set to sealing, and switch to the steam function for 2 minutes. When the steaming is done, quick-release the pressure by turning the vent to venting, then carefully take off the lid. Your dish is ready to enjoy!
Why you’ll love it
This dish combines the rich creaminess of coconut milk with the fresh, tender flavors of salmon. It comes together quickly thanks to the Instant Pot®, making it perfect for busy weeknights. The balance of savory and slightly sweet flavors will satisfy your taste buds without a lot of fuss.
How to serve
Serve this creamy dish over steamed white rice to soak up the flavorful sauce. Garnish with chopped green onions or fresh cilantro for a burst of color and freshness. A side of lightly sautéed greens or a simple cucumber salad pairs well to balance the richness.
Storage & leftovers
Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave to prevent the coconut milk from separating. For longer storage, freeze in a sealed container for up to one month.
