This Instant Pot Fish Soup is quick and easy. It's flavourful, filling, yet light. Great for summer or winter weather. Easy to make and delicious to eat. Let your electric pressure cooker do all the work!
If the salmon filets are defrosted or semi-thawed, cut the fish into 1 inch cubes. If the salmon filets are frozen, keep them whole.
Halve or quarter mini potatoes.
Make the Instant Pot Fish Soup
Press sauté button on your Instant Pot and add a tablespoon of vegetable oil.
Once the oil is hot, add the prepared onion and carrot.
Sauté for about 10 minutes stirring every once in a while to make sure the vegetables do not burn. The onions and carrots should become very soft and reduce in size by at least half.TIP: If the onion and carrots begin to burn, add a splash of broth.
Once the onions and carrots are cooked, add a little bit of broth to deglaze and scrape really well to make sure that the bottom of the Instant Pot insert is clean. This will prevent the dreaded burn notice.
Add the seasonings.
Add the potatoes, salmon, and the rest of the broth.
Turn the sauté button off.
Put the lid on and turn the vent into the sealing position.
Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 3 minutes. Depending on the temperature of the ingredients, it could take up to 25 minutes to come to pressure!!!
Once the Instant Pot beeps that the 3 minutes of cooking are done, do a quick release. Quick release will take about 4 minutes.
Open the lid, add the chopped fresh dill and mix.
Serve with extra sprinkling of fresh dill and a squeeze of lemon juice if desired.
If you are using frozen salmon filets, there's no need to defrost them or cube them. Feel free to add the whole filets and just break them up with a spoon once cooked.