In The Fresh & Healthy Instant Pot Cookbook, Megan Gilmore shares nutritious recipes for everyone’s favorite counter top appliance.
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
Total: 24 minutes
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour 1 cup water into the Instant Pot and arrange a steamer basket on the bottom. Place the cauliflower florets into the steamer basket, making sure that none of the cauliflower touches the water.
- Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 1 minute. When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure. This ensures the cauliflower doesn’t overcook. When the floating valve drops, press Cancel and remove the lid.
- Use oven mitts to lift the steam basket out of the pot and pour out any water from the pot. Add the cooked cauliflower back to the pot. Season generously with salt and use a potato masher to break up the cauliflower into a ricelike consistency. Serve warm. Store leftovers in an airtight container in the fridge for 5 days.
Reprinted with permission from The Fresh & Healthy Instant Pot Cookbook by Megan Gilmore, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.