Preheat oven to 350°F, brush the salmon front and back with olive oil, and season liberally with smoked sea salt and freshly cracked black peppercorns. Place the salmon filet on a baking sheet lined with aluminum foil and bake for 30 minutes.

When the salmon is finished cooking, remove it from the oven and let it rest for 10 minutes. Set aside until ready to add it to the soup.

Select the Saute function on the Instant Pot and add a tablespoon of olive oil. When the oil is hot, add the onions, celery, carrots, and garlic. Sauté until the onions are soft, then use a slotted spoon to remove the veggies into a bowl in about five minutes.

Add the butter to the Instant Pot; when the butter has melted, whisk in the all-purpose flour, continue to whisk, and add the Old Bay seasoning. You will also add the smoked sea salt and freshly cracked black peppercorns to taste. Little by little, add the chicken or vegetable stock until there are no lumps of flour. Note: since you are adding cheese to the recipe, do not overdo the smoked sea salt.

Pour in the coconut milk and cashew milk, and continue stirring. When the mixture begins to steam, fold the cooked veggies back into the Instant Pot. Reduce the heat before adding the cheese- add the shredded cheddar cheese and gently stir until the cheese is melted into the mixture. Add the spinach.

Cover the pot with the lid; do not lock the lid into place. Switch the Instant Pot setting from saute to warm.

Divide the soup among serving bowls, then flake 3 ounces of salmon into each bowl. Top with more shredded cheddar cheese if desired.

Serve.