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5 from 1 vote

Instant Pot Sinigang na Salmon - Tamarind Stew

Instant Pot Salmon Sinigang is a classic Filipino soup stew with fish and vegetables flavored in tamarind broth and fish sauce or ‘patis’. Fresh vegetable greens and root crops are added to the broth. To cut cooking time, I made this soup meal in the Instant Pot multicooker. The salmon and the tamarind soup base is cooked first. Then, toss in the delicate vegetables to cook in the residual heat. This recipe was inspired by the Instant Pot Asian Pressure Cooker Meals Cookbook by Patricia Tanumihardja (Tuttle Publishing). Serves 2, up to 4 with rice.
Cook Time35 mins
Total Time35 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Instant Pot Sinigang na Salmon Tamarind Stew
Servings: 4 people
Calories: 61kcal
Author: Asian in America

Equipment

  • Instant Pot multicooker - 6 quarts or 8 quarts.

Ingredients

  • 2 whole (600 ounces each) wild-caught salmon fillets
  • 2 Tablespoons vegetable oil
  • 1 whole medium-sized white or yellow onion, sliced
  • 2 cloves garlic, peeled, minced
  • 2 whole large tomatoes, sliced
  • 2 Tablespoons patis (fish sauce)
  • cup tamarind liquid concentrate
  • 6 cups chicken or fish stock, or use water
  • 1 pinch salt
  • ½ teaspoon ground black pepper
  • 1 whole Asian eggplant, sliced
  • 2 oz. (60 g.) green beans, trimmed, sliced into 2-inch pieces
  • 2 cups fresh baby spinach, or use kangkong (water spinach), trimmed, cut into 2-inch length pieces

For serving:

  • steamed rice
  • ¼ cup patis (fish sauce), for dipping sauce
  • ½ whole lemon, sprinkled into patis, for dipping sauce

Instructions

To cook in the Instant Pot:

  • Click Saute. Add oil. When oil is hot enough in about 1 to 2 minutes, saute the onions, garlic and tomatoes. Pour the patis (fish sauce).
    Add the salmon fillets to the inside pot with the sauteed ingredients. Sear the salmon for 2 to 3 minutes.
    Hit Cancel.
  • Pour the tamarind concentrate, and the stock. Season with salt and black pepper.
    Close and lock the lid. Set the steam Valve to sealing.
    Click Manual/Low for 3 minutes. Then once pressurized, for 20 to 25 minutes, the cook cycle will start.
    When timer beeps, do a quick release.
    Press Cancel. Carefully open the lid. Place the lid on a safe, dry place on counter.
    Using a fork, check if the salmon is done. If the fish flakes easily, it is done. If salmon is still a medium-rare, close the lid. Allow to cook in the residual heat for 5 minutes more.
    Add the eggplants, green beans and spinach last. Nestle the vegetables next to the salmon.
    Cover and click Keep Warm. Let the vegetables cook in the slow, residual heat for 5 minutes or so.
    Serve warm with rice and a side sauce of patis sprinkled with lemon juice.

Cook's comments:

  • In the original recipe, cookbook author Pat Tanumihardja used a whole Salmon Head. When it was cooked, she removed the salmon head, and picked out the meat. Then, she placed them in individual soup bowls, with the cooked vegetables.
    A Sinigang dish is a forgiving recipe. You can add vegetables in season. Other Sinigang recipes use daikon radish and Thai chilies. Feel free to add these if preferred.

Instant Pot Notes:

  • It takes about 17 minutes for the Instant Pot to preheat before cooking time begins.
    For safety, use accessories recommended for the Instant Pot. For more information, please read the product manual.
    Instant Pot is the brand name of a multicooker that cooks in high and low pressure.

Disclosure:

  • This is not an ad. I was not paid by the cookbook author or the Instant Pot company to endorse the cookbook or the appliance. My opinions are my own.

Nutrition

Serving: 1g | Calories: 61kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 10mg | Fiber: 1g | Sugar: 1g