Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
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This is a traditional Filipino fish stew, made with coconut milk and veggies. Serve this with white rice and you'll feel like you're experiencing your backpacking trip through the Filipino islands once again. Serve with a bowl of white rice on the side.

Recipe Summary

10 mins
25 mins
15 mins
50 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm vegetable oil in pot, and add sesame oil. Add onion and green onions and saute for 1 minute. Add garlic powder; cook for 1 minute. Mix in diced tomato and pour in fish sauce; cook until heated through, about 2 minutes.

  • Add vegetable broth to the pot and place salmon on top of the liquid and vegetables. Select Cancel to turn off Saute mode, and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Remove lid. Pour in coconut milk, then add broccoli and kale. Mix vegetables gently around the side of salmon, but be careful not to break up the cooked salmon. Sprinkle salt and pepper over top. Replace lid and set vent to "Sealing."

  • Select the Steam function and steam for 2 minutes. Release pressure by turning the seal to "Venting." Remove lid.

Cook's Notes:

Use a side of salmon weighing between 10 and 12 ounces. If you are using frozen salmon, set the timer during the High pressure cooking phase to 7 minutes.

You can use coconut milk or coconut cream, depending on your preference.

Nutrition Facts

651 calories; protein 37.6g; carbohydrates 16.7g; fat 50g; cholesterol 92mg; sodium 2041.1mg. Full Nutrition