Go Back Email Link
–+ servings
salmon, carrots, and white rice topped with parsley in a white plate
Print Recipe Add to Collection
4.85 from 40 votes

Instant Pot Salmon and Rice

Instant Pot Salmon and Rice is an easy full dinner recipe- it's all pressure cooked in the same pot! Salmon is glazed with a garlic and maple sauce and is cooked alongside white rice and your choice of veggies. This meal is a full course, one pot pressure cooker dinner that is ready to serve quickly and needs little preparation. It's healthy, easy, and full of fantastic flavor!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Diet: Low Calorie
Keyword: 1 pot meals, 30 minute dinner, Instant Pot one pot dinner, Instant Pot salmon recipes
Servings: 4
Calories: 530kcal
Author: Kristina Tipps

Equipment

Ingredients

  • 1 ½ cups white rice rinsed
  • 1 ¾ cups water
  • 4 salmon fillets 6 oz, skinless
  • ¾ cup maple syrup
  • ⅛ cup soy sauce
  • 4 garlic cloves mashed
  • ½ tsp salt
  • ¼ teaspoon black pepper
  • 3 cups carrots sliced
  • fresh parsley for garnishing

Instructions

  • Add rice and water to the inner pot of the pressure cooker. Place an egg rack on top, followed by a trivet. Put a cake pan on top of the trivet.
  • Add the salmon to the cake pan and layer the carrots around the edges.
  • In a small bowl mix maple syrup, soy sauce, mashed garlic, pepper, and salt. Pour over the salmon and carrots.
  • Close and seal the pressure cooker lid. Set to pressure cook on high for 4 minutes. Allow to complete a 15 minute natural release when done, then manually release remaining pressure.
  • Remove the lid. Using oven mitts carefully remove the trivet and cake pan. Fluff the rice with a fork.
  • Serve the salmon and vegetables over the rice, drizzling with extra sauce and garnishing with fresh parsley.

Notes

Do not use foil to cover the pan of salmon and vegetables, as it will not cook completely in 4 minutes if covered.
Using an egg rack under the trivet elevates the cake pan, making removal easier.
If using another vegetable instead of carrots, choose one with a cook time similar to the rice and salmon. Green beans, parsnips, turnips, and sliced artichokes work well in this recipe.
If you have an Instant Pot that's sensitive to getting the burn notice, use the pot-in-pot method for the rice, too.

Nutrition

Serving: 16oz | Calories: 530kcal | Carbohydrates: 68g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 848mg | Potassium: 1326mg | Fiber: 3g | Sugar: 41g | Vitamin A: 16107IU | Vitamin C: 7mg | Calcium: 135mg | Iron: 2mg