Norwegian Fish Soup

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1. 1Step 1: Heat the olive oil in a large pot over medium heat. Cook the onion and leek for 3–4 minutes, then stir in the garlic and cook for another minute without browning. Transfer about half of the vegetables to a blender and set aside.
2. 2Step 2: Pour the fish broth into the pot and add the cauliflower. Cook over high heat for 8–10 minutes, or until tender.
3. 3Step 3: Transfer all the cooked cauliflower and 1 cup of broth to the blender. Add the salt, black pepper, cayenne pepper, and heavy cream. Blend with the reserved vegetables until smooth, then pour the mixture back into the pot.
4. 4Step 4: Add the salmon chunks and carrot, if using. Cook over medium-high heat for 5–6 minutes, or until the salmon is cooked through.
5. 5Step 5: Remove the pot from the heat and stir in the lemon juice. Garnish with fresh dill or chives. Serve on its own or with crusty bread.
6. 6Step 6: Select Sauté and preheat the Instant Pot for about 3 minutes. Add the olive oil and cook the onion and leek for 3–4 minutes. Stir in the garlic and cook for another minute without browning. Transfer about half of the vegetables to a blender and set aside.
7. 7Step 7: Pour in the fish broth and add the cauliflower. Secure the lid, turn the valve to Sealing, and cook on High Pressure for 4 minutes. Perform a quick pressure release when the cooking cycle finishes.
8. 8Step 8: Transfer all the cooked cauliflower and 1 cup of broth to the blender. Add the salt, black pepper, cayenne pepper, and heavy cream. Blend with the reserved vegetables until smooth, then pour the mixture back into the Instant Pot.
9. 9Step 9: Add the salmon chunks and carrot, if using. Press Sauté and cook for 5–6 minutes, or until the salmon is cooked through.
10. 10Step 10: Cancel the Sauté function and stir in the lemon juice. Garnish the fish soup with fresh dill or chives before serving.