Canned Salmon soup is delicious, healthy, and really easy to make. It is also affordable and uses mostly ingredients that last for a very long time. It can be made on the stove or in Instant Pot for convenience.
Once the display reads Hot, add the oil first, then onion and carrots. I love using my ceramic instant pot insert when I sauté onions and carrots as it is non-stick. If you aren't using non-stick ceramic insert, then make sure to deglaze the pot with a bit of broth. Just add a few spoonfuls and scrape with a spatula so that there are no bits stuck to the bottom.
Sauté stirring occasionally for about 8 minutes until the onions and carrots soften and turn golden.
Meanwhile, chop the peeled potatoes into 1-inch pieces. Open a can of salmon and lightly break up the pieces with a fork.
Turn sauté function off by pressing cancel.
Add the chopped potatoes, canned salmon with all the liquid (no need to discard the skin and bones), bay leaves, peppercorns, salt, and pepper to Instant Pot. Pour the broth.
Close and lock the lid. Turn the vent on the lid to the sealing position.
Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 1 minute. Depending on your Instant Pot model and how cold the broth is, it'll take around 15 minutes to come to pressure. It could take up to 20 minutes, so be patient.
Once the Instant Pot beeps that 1 minute of cooking are done, do a quick release. This will take about 5-7 minutes.