Salmon is loaded with healthy omega-3 fatty acids and cooks very quickly in the Instant Pot, making this Thai-style curry a fast weeknight dinner. While you don’t have enough time to cook pot-in-pot rice, you could easily cook any grain on the stove before starting the curry, or make cauliflower “rice” ahead of time for a low-carb meal.
Prep: 10 minutes
Pressurize: 5 minutes
Cook: 9 minutes
Quick Release
Total: 24 minutes
1 tablespoon extra-virgin olive oil
½ red onion, chopped
1 tablespoon minced fresh ginger (about 1-inch knob)
1 tablespoon curry powder
1 red bell pepper, seeded and chopped
One 15-ounce can full-fat coconut milk
2 tablespoons pure maple syrup
1 tablespoon freshly squeezed lime juice
1 tablespoon soy sauce (or tamari, to make it gluten-free)
1 pound wild-caught Alaskan salmon
½ teaspoon fine sea salt
Freshly ground black pepper
¼ cup chopped fresh basil
4 cups Easy Cauliflower “Rice”
Chopped fresh cilantro or basil, for garnish
1 Press Sauté and add the olive oil to the Instant Pot. Once the oil is hot but not smoking, add the red onion and sauté for 3 minutes, until softened. Add the ginger and curry powder and stir with a wooden spoon for 1 minute more. Press Cancel to stop the cooking process.
2 Add a splash of water to the pan, scraping the bottom with the wooden spoon or a spatula to make sure nothing is stuck. Add the bell pepper, coconut milk, maple syrup, lime juice, and soy sauce.
3 Arrange a 2.5-inch trivet  on top of the curry and place the salmon on top of the trivet in a single layer, skin side down. Sprinkle the salt and a few grinds of pepper over the fish. Secure the lid and move the steam release valve to Sealing . Select Manual/Pressure Cook to cook on high pressure for 2 minutes.
4 When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure (so the salmon doesn’t overcook). When the floating valve drops, remove the lid. Use a fork to flake the cooked fish directly into the sauce below. The skin will most likely stick to the trivet, making it easy to flake the part you want to eat. Remove any small bones you see, too. Use oven mitts to lift the trivet out of the pot.
5 Press Cancel , then press Sauté and simmer until the sauce reduces slightly, about 3 minutes. Stir in the basil and riced cauliflower and press Cancel to stop the cooking cycle. Serve the curry warm with cilantro sprinkled over the top. Store leftovers in an airtight container in the fridge for 3 days.
MAKE IT VEGAN Omit the salmon and use two 15-ounce cans of cooked chickpeas instead. Add the beans in step 2 and cook as directed.