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Instant Pot Salmon and Rice Recipe
When you want a flavorful dinner that is so easy to make, you’ve got to try this Instant Pot Salmon and Rice with teriyaki sauce. This gluten-free recipe has only six ingredients and is a family favorite. Serve the leftovers for lunch the next day.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
📝 Preparation Steps
1
Place your rice in a fine-mesh sieve and rinse it thoroughly under fresh running water until the water runs clear.
2
Transfer the rinsed rice to the bowl of a 6-quart Instant Pot.
3
Add the water to the pot with the rinsed rice.
4
Place the frozen salmon fillets on top of the water and rice mixture, but don’t stir.
frozen salmon fillets (about 6 ounces each piece)4
5
Lock on the lid and set the time to ⏱️ 4 minutes at high pressure.
6
When the cooking time is up, let the pressure come down naturally for only five minutes. Then, carefully use the quick release to get rid of the pressure.
7
Remove the lid and transfer the cooked rice and salmon to a serving dish.
8
In a small bowl, combine the rice wine vinegar, coconut aminos, sesame oil, and maple syrup. Stir and then pour over the salmon and rice.
maple syrup1 tablespoon
9
Serve warm.
Nutrition Facts
calories
438 calories
fat Content
10.6 g
serving Size
1/4 of recipe
fiber Content
0.6 g
sugar Content
3.9 g
sodium Content
557.8 mg
protein Content
42.4 g
trans Fat Content
0 g
cholesterol Content
86.9 mg
carbohydrate Content
42.4 g
saturated Fat Content
1.8 g
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