By With just 5 minutes of work, Instant Pot salmon and rice is my newest protein-packed obsession. It makes enough for dinner and lunches for the week, plus you can customize how it is served. Enjoy it as a bowl with lots of fresh veggies and teriyaki sauce or enjoy in a wrap or on a salad. And the best part? You don't have to thaw the salmon! Just pop frozen salmon in!
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I'm calling this a thrifted recipe because the idea of cooking rice and frozen salmon is not new - it's just new to me! And it's a true revelation in the world of getting a high protein low calorie dinner recipe on the table quickly!!
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Do NOT skip the natural pressure release!
If you're really hungry, it may be tempting.. but the 10-minute release time is what keeps your rice tender and prevents it from turning mushy. It also lets the frozen salmon finish cooking gently, so it flakes like a dream.
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Rice: I use white jasmine rice-it cooks quickly and has the best texture for this dish. You could sub for basmati rice. I tested with both short and long grain rice and it makes no difference.
- Salmon fillets: Boneless, frozen, with the skin on work best. Keep them frozen! This method is the best for wild-caught salmon! It makes them super tender.
- Bone broth: Adds rich flavor and extra protein! You can sub with chicken broth or veggie broth.
- Soy sauce: For that umami goodness. Use low-sodium if preferred.
- Salt: Enhances everything and balances the sweet/savory vibe.
- Honey: Just to help everything balance! Agave or white sugar works, too.
- Sesame oil: Just to finish the rice with. Especially good if you're making an Asian-style bowl.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: salmon
Salmon packs a huge protein punch-about 22g of protein per 4 oz serving. It's also rich in omega-3s, which are great for heart and brain health. In this recipe, salmon not only provides protein but also gives the rice a rich, savory flavor while staying juicy and flaky.
If you're looking for more salmon recipe ideas, be sure to check out our bang bang salmon bowls recipe or our creamy salmon alfredo orzo!
here's how to make instant pot salmon and rice
Be sure to scroll to the recipe card for the full protein salmon recipe!
- Add everything to the Instant Pot, close the lid, and cook on high pressure for 4 minutes. Then, allow the pressure to release naturally for 10 minutes.
- Remove the salmon from the Instant Pot and take off any skin and bones. Then, add the salmon back with the rice and mix it all up with a drizzle of sesame oil.
- Enjoy this salmon and ice as a bowl with toppings of your liking!
quick recipe video
don't forget to check for bones!
Even salmon fillets that are advertised as boneless could have a few bones, so be sure to double-check!
troubleshooting & testing notes
Too much bone broth
Too much liquid made the rice mushy. Stick with 1 ¾ cup broth for 1.5 cups of rice for perfect texture.
Rinsing the rice
In my testing it made no difference if the rice was rinsed or not. So, I like to save time and not rinse.
how to store & meal prep it
This instant pot recipe is easy to make and a perfect high-protein meal-prep lunch idea. It can be stored and reheated easily if done correctly. See how below:
- Fridge: store in an airtight container for up to 4 days.
- Freezer: You can freeze it, but the texture is best when fresh. If freezing, use within 1 month.
- Reheating: Microwave with a splash of broth or water to rehydrate the rice. Reheat in 30-second intervals, stirring in between.
salmon bowl variations
This dish is like a blank canvas-I love switching it up based on what we have in the fridge!
- Asian-Inspired: Top with cucumber, edamame, red cabbage, green onions, and a drizzle of teriyaki or sriracha for a sushi-style bowl.
- Make it Mediterranean: Add high protein tzatziki, lemon juice, kalamata olives, red onion, and diced tomatoes. The soy sauce goes well with this too!
- Tropical: I'm a sucker for sweet and savory, so grab the mango sauce from our salmon and mango sauce to drizzle on top.
Recipe
Instant Pot Salmon and Rice (High-Protein)
Ingredients
- 1.5 cups rice (any white rice works fine)
- 3 salmon fillets (6 oz each, frozen)
- 1.75 cups chicken bone broth
- 1 tablespoon soy sauce (low sodium as needed)
- 1 teaspoon honey (or sugar or agave)
- 1 tablespoon sesame oil
Before you start!
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Instructions
- Add 1.5 cups rice, 3 salmon fillets, 1.75 cups chicken bone broth, 1 tablespoon soy sauce, and 1 teaspoon honey to instant pot.
- Cook for 4 minutes. Then, let pressure release naturally for 10 minutes.
- When done, take salmon fillets out and remove the skin and any bones. Then, add back to pot with the rice and break the salmon up, add the 1 tablespoon sesame oil, and mix it all together.
- Top with your favorite toppings-we like cucumber, teriyaki sauce, sriracha, red cabbage, avocado, green onions, edamame, crunchy bits, and mango or pineapple.
Video
Notes
In my testing it made no difference if the rice was rinsed or not. So, I like to save time and not rinse. Can I use thawed salmon?
No, it will cook too fast and be tough and overdone. Skin on vs not: In testing, skin on wild-caught salmon cooks the most evenly with the time it takes to cook the rice, so that's what I recommend. But, farm raised with or without the skin will work too, just may not be cooked as nicely.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Loved this recipe for quick lunches while working from home. I did get a burn notice on my InstaPot during cooking, but it had all cooked enough already so I didn't worry. Next time I'll add broth first to try to remedy that. Today I had with bok choy, tomorrow I'll add lettuce.