Step 1

Add 1 cup of cold water to the Instant Pot and place a trivet/steamer rack inside the pot.

Step 2

Place the fish filets inside a cake tin or other heat-proof bowl that fits inside the pot. Sprinkle each fillet with diced garlic, ginger and chilli, plus a little salt and pepper. Mix soy sauce or tamari and honey in a small bowl and pour over the salmon fillets.

Step 3

Place the tin with salmon on top of the trivet, so the tin doesn’t touch the water inside the pot. Place and lock the lid, press Manual (High Pressure) and set the timer to 2 minutes. After 3 beeps the Instant Pot will start the cooking process. While the salmon is cooking, prepare the vegetables.

Step 4

Place cut up veggies inside a steam basket and sprinkle evenly with garlic.

Step 5

Once the timer is up, use the quick release method to let out the pressure in the pot and open the lid. At this stage our salmon is partially cooked but it will be ready by the time we steam the vegetables on top.

Step 6

Place the steam basket with the vegetables on top of the salmon tin. Drizzle them with lime juice, tamari sauce, olive oil and sesame oil. I like to sprinkle a little salt and pepper as well. The sauces and juices will drip onto the salmon so you’re still keeping all the flavours in the final dish.

Step 7

Place the lid back on, lock it, press Manual (HIGH Pressure) and set the timer to 0 minutes (ZERO). That’s right, only 0 because by the time the pressure builds up, the veggies will already to start to cook and we want to keep them a little crunchy. Once the timer goes off, release the pressure as quickly as possible. Simply point the top valve to Venting and step away. If you live it on natural pressure release for too long, the vegetables will overcook, however 1-2 imnutes is fine.

Step 8

Remove the steamer basket with the vegetables and set aside. Carefully remove the tin with the salmon and transfer the salmon to a plate. Pour any remaining juice over the top and serve with vegetables on the side. Done!