Pressure Cooker Salmon Cilantro and Cauliflower Rice Soup
- 1 tablespoon sesame oil
- 1 onion, chopped
- 1½ pounds thawed salmon fillets, skin removed and cut into 1-inch pieces
- 1 quart water
- 3½ cups cauliflower rice (fresh or frozen)
- 2 cups unsalted chicken stock
- ½ cup chopped cilantro
- 2 tablespoons minced fresh ginger
- ½ teaspoon salt
- Optional Toppings
- fresh cilantro
- chopped scallions
- chopped red bell pepper
- sliced avocado
- Pour sesame oil into pressure cooker and set Sauté mode on High. Add onion and sauté until lightly browned, 2 to 3 minutes. Press Cancel.
- Add salmon, water, cauliflower rice, chicken stock, cilantro, ginger, and salt to pressure cooker.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (manual) and cook for 4 minutes on high.
- Set steam vent to Venting to quick-release pressure.
- Serve in bowls topped with cilantro, scallions, chopped red bell pepper, and avocado.
Add some lime to the broth to add some more flavor to the broth. Use another meaty fish such as halibut or swordfish. Use vegetable stock in place of chicken stock to make pescatarian.
What others are saying
Janelle Novak says:
I found this lacking significant taste; it seemed to be missing something. I added 2 bouillon cubes after it was done but it still was bland. Cooked plain ramen noodles and added which was more hearty. May need to add red pepper flakes if I make again?? Overall, I enjoyed the cilantro ginger flavor with the salmon.
Kennedy Luca says:
Used halibut in place of swordfish and was really pleased with the way it came out. Frozen cauliflower also worked wonderfully. I topped it with cilantro and avocado, for a delicious and flavorful soup.
Manny Cruz says:
Delicious soup! Mine was not as pretty as the picture but it tasted AMAZING! The salmon was not tough, and the soup had excellent flavors.