Instant Pot Salmon and Rice (High-Protein)
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!
Servings: 4
Calories: 311kcal
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
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
Storage: Leftovers will keep for up to 4 days in the fridge in an airtight container. Microwave with a splash of broth or water to rehydrate the rice. Reheat in 30-second intervals, stirring in between.
Should I rinse 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. 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.
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.
Nutrition
Calories: 311kcal | Carbohydrates: 18g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 347mg | Potassium: 656mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 51IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 1mg