Instant Pot Teriyaki Salmon with Rice

Elevate your dinner with our Instant Pot Teriyaki Salmon with Rice, a delicious and hassle-free dish that’s perfect for busy weeknights or whenever you’re craving a flavorful meal. This recipe combines succulent salmon fillets coated in a sweet and savory teriyaki glaze with fluffy jasmine rice cooked to perfection in the Instant Pot. With minimal prep and cook time, you can enjoy restaurant-quality salmon and rice in the comfort of your own home, making it a convenient and satisfying option for any occasion.

Our Instant Pot Teriyaki Salmon with Rice offers a delightful balance of flavors and textures that’s sure to tantalize your taste buds. The tender salmon fillets are infused with the rich umami flavors of the teriyaki glaze, while the jasmine rice absorbs the delicious sauce, resulting in a harmonious and satisfying combination. Each bite is a symphony of sweet, savory, and slightly tangy notes, creating a mouthwatering dish that’s sure to impress.

Indulge in our Instant Pot Teriyaki Salmon with Rice knowing that you’re enjoying a nutritious and wholesome meal. Salmon is rich in omega-3 fatty acids, protein, and essential nutrients, while jasmine rice provides carbohydrates for energy. By using the Instant Pot, you’ll lock in the nutrients and flavors of the ingredients, resulting in a delicious and nourishing dish that’s perfect for any occasion.

Ingredients:

For the teriyaki salmon:

• 4 salmon fillets, skin-on or skinless
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon mirin (optional)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• Sesame seeds, for garnish
• Sliced green onions, for garnish

For the rice:

• 1 cup jasmine rice, rinsed
• 1 1/4 cups water

Instructions:

1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, mirin (if using), minced garlic, grated ginger, and sesame oil to make the teriyaki glaze.
2. In another small bowl, mix the cornstarch and water to make a slurry.
3. Place the salmon fillets in a shallow dish or resealable plastic bag. Pour half of the teriyaki glaze over the salmon, reserving the remaining glaze for later. Marinate the salmon in the refrigerator for 30 minutes to 1 hour.
4. Meanwhile, rinse the jasmine rice under cold water until the water runs clear. Drain well.
5. In the Instant Pot, add the rinsed jasmine rice and water. Stir to combine.
6. Place a trivet or steamer basket on top of the rice mixture. Arrange the marinated salmon fillets on the trivet or in the steamer basket.
7. Close the lid of the Instant Pot and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 3 minutes.
8. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then carefully turn the valve to the “Venting” position to release any remaining pressure.
9. Carefully remove the lid and transfer the salmon fillets to a plate. Set aside.
10. Turn on the “Saute” function of the Instant Pot and bring the remaining teriyaki glaze to a simmer.
11. Stir the cornstarch slurry into the glaze and cook for 1-2 minutes, or until thickened.
12. Return the salmon fillets to the Instant Pot and spoon the thickened teriyaki glaze over them.
13. Serve the Instant Pot Teriyaki Salmon hot, garnished with sesame seeds and sliced green onions, and accompanied by jasmine rice.

Prep Time, Number of Portions, Calories: Enjoy the convenience of our Instant Pot Teriyaki Salmon with Rice, requiring just 10 minutes of prep time and 15 minutes of cooking time. This recipe yields approximately 4 servings, making it perfect for sharing or enjoying as leftovers. Each serving contains approximately 350-400 calories, depending on the portion size and choice of ingredients.

Potential Upgrades and Substitutes: Customize our Instant Pot Teriyaki Salmon with Rice to suit your taste preferences or dietary needs. You can add additional vegetables such as broccoli, bell peppers, or snap peas for added flavor and nutrition. For a gluten-free option, you can use tamari or coconut aminos instead of soy sauce in the teriyaki glaze. Feel free to adjust the sweetness and tanginess of the glaze by adding more or less honey and rice vinegar. The versatility of this recipe allows you to get creative and tailor it to your preferences.

Serving Options: Serve our Instant Pot Teriyaki Salmon with Rice as a satisfying main course, accompanied by steamed vegetables or a crisp salad for a well-rounded meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or on the stove for a quick and easy meal. With its rich flavors and wholesome ingredients, our Instant Pot Teriyaki Salmon with Rice is sure to become a favorite in your recipe rotation.

Instant Pot Teriyaki Salmon with Rice

Print

Serves: 4 Prep Time: 10 Cooking Time: 15 15

Nutrition facts: 350-400 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the teriyaki salmon:
• 4 salmon fillets, skin-on or skinless
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon mirin (optional)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• Sesame seeds, for garnish
• Sliced green onions, for garnish
• For the rice:
• 1 cup jasmine rice, rinsed
• 1 1/4 cups water

Instructions

1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, mirin (if using), minced garlic, grated ginger, and sesame oil to make the teriyaki glaze.
2. In another small bowl, mix the cornstarch and water to make a slurry.
3. Place the salmon fillets in a shallow dish or resealable plastic bag. Pour half of the teriyaki glaze over the salmon, reserving the remaining glaze for later. Marinate the salmon in the refrigerator for 30 minutes to 1 hour.
4. Meanwhile, rinse the jasmine rice under cold water until the water runs clear. Drain well.
5. In the Instant Pot, add the rinsed jasmine rice and water. Stir to combine.
6. Place a trivet or steamer basket on top of the rice mixture. Arrange the marinated salmon fillets on the trivet or in the steamer basket.
7. Close the lid of the Instant Pot and set the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" setting and set the timer for 3 minutes.
8. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then carefully turn the valve to the "Venting" position to release any remaining pressure.
9. Carefully remove the lid and transfer the salmon fillets to a plate. Set aside.
10. Turn on the "Saute" function of the Instant Pot and bring the remaining teriyaki glaze to a simmer.
11. Stir the cornstarch slurry into the glaze and cook for 1-2 minutes, or until thickened.
12. Return the salmon fillets to the Instant Pot and spoon the thickened teriyaki glaze over them.
13. Serve the Instant Pot Teriyaki Salmon hot, garnished with sesame seeds and sliced green onions, and accompanied by jasmine rice.