Instant Pot Miso Salmon Chowder
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Even if you’re on a health kick, that doesn’t mean you’re limited to bland chicken breasts and steamed vegetables. Take this recipe for Instant Pot miso salmon chowder, from Urvashi Pitre’s Instant Pot Miracle Mediterranean Diet Cookbook. It’s Mediterranean diet friendly, yet the total opposite of boring.
“My friend David tested this recipe for me,” she writes, “and said it was so good that he would totally make it for a dinner party. For those who avoid soy, use whole milk, heavy whipping cream, almond milk or any other milk that you prefer with the exception of skim or fat-free.”
From Instant Pot Miracle Mediterranean Diet Cookbook by Urvashi Pitre. Copyright © 2022 by Urvashi Pitre. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.
2 tablespoons extra-virgin olive oil
½ cup diced scallions, plus 2 tablespoons for garnish
2 tablespoons minced fresh ginger
1 pound salmon, cut into bite-size pieces
1 cup diced baby bella mushrooms
2 tablespoons miso paste
2 cups unsweetened soy milk or almond milk
1 cup chicken broth or water
1 teaspoon soy sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon rice vinegar (or mirin)
1. Select Sauté on High on the Instant Pot. When the pot is hot, pour in the oil. Once the oil is shimmering, add the ½ cup scallions and the ginger and select Cancel. Sauté the onions and ginger for 30 seconds, or until it sizzles.
2. Add the salmon, mushrooms, miso paste, soy milk, broth, soy sauce, salt and pepper. Stir to combine.
3. Secure the lid on the pot. Close the pressure-release valve. Select Pressure Cook/Manual and set the pot at Low Pressure for 2 minutes. Allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.
4. Stir in the vinegar and the remaining scallions and serve.