CHEF
Instant Pot Brazilian Coconut Salmon
I love my Instant Pot for recipes just like this—easy to prepare, deeply flavorful, and perfect for a comforting meal at home. I first experienced a version of this dish while exploring Anchorage, and I still remember the warm, inviting coconut aroma that filled the room as it was served over jasmine rice on a chilly evening. It was one of those meals that stays with you long after the last bite. While the Instant Pot wasn’t around back then, this recipe is my way of bringing those same rich, comforting flavors into a simple, modern approach—one that comes together effortlessly and delivers that same satisfying warmth every time.
For best results, use fresh salmon and avoid overcooking—just two minutes on high pressure followed by a quick release keeps the fish tender and flaky. Don’t skip scraping the bottom of the pot before pressure cooking to prevent burning, and feel free to adjust the jalapeño depending on your heat preference. Serve it over jasmine rice to soak up the coconut broth, and finish with lime, cilantro, and green onion for a bright, balanced finish.