In a large pot or pressure cooker heat olive oil over medium heat. Add the onions and carrots. Cook 5 minutes, stirring frequently, until tender. Add garlic and cook for 2 minutes.
For regular cookingStir in all ingredients EXCEPT salmon and cilantro. Stir until all ingredients are well combined. Bring to a boil, reduce the heat to simmer, and cook, covered, for about 30 minutes. Add raw diced salmon. Replace lid and cook on low for 4 to 5 minutes or until salmon flakes easily with a fork. Remove the bay leaves, and stir in the cilantro.
For pressure cookingAdd all the remaining ingredients EXCEPT salmon and cilantro. Stir until all ingredients are well combined. Follow the manufacturer's guide for locking the lid and preparing to cook. Set on soup setting and cook on high for 20 minutes. After the pressure cook cycle is complete, follow manufactures guide for a quick release. Wait until cycle is complete. Unlock and remove the lid, add raw diced salmon to the pressure cooker. Replace lid and cook on low for 4 to 5 minutes or until salmon flakes easily with a fork. Remove the bay leaves, and stir in the cilantro.
For slow cookingPlace sautéed vegetables and all the remaining ingredients EXCEPT salmon and cilantro into slow cooker. Stir until all ingredients are well combined. Cook on low for 8 hours or high for 4-6 hours. And add raw diced salmon. Replace lid and cook on low for 4 to 5 minutes or until salmon flakes easily with a fork. Remove the bay leaves, and stir in the cilantro.
