Instant Pot Salmon and Rice

Salmon fillet over brown rice with broccoli florets on side in white bowl

Delicious and healthy one-pot meal you can make in less than 15 minutes using the Instant Pot.

Perfect for a quick and easy weeknight dinner.

Salmon fillet over jasmine rice with broccoli florets on side in white bowl

This dish is not only easy to make but also packed with flavor and nutrients.

The salmon is cooked to perfection in the Instant Pot and the rice is infused with the flavors of the salmon and aromatic herbs. It's a complete meal that is satisfying, healthy, and perfect for busy weeknights.

Can I use frozen salmon?

Yes. In fact, it works the best with frozen salmon. Why do complicated stuff when it can be so easy 🙂

How to serve

Since it's a one-pot meal, you can serve it as is, in bowls or on plates, with the salmon on top of the rice.

You can also garnish with fresh herbs or lemon wedges for added flavor and presentation.

What rice can I use?

Instead of the Jasmine rice, you can use Basmati Rice or Persian rice.

Brown rice won't work for this one-pot meal.

More Instant Pot Salmon recipes

If you like Salmon, you should try these recipes as well:

Instant Pot Salmon Teriyaki

Instant Pot Salmon With Dill

Instant Pot Salmon Soup (video guide)

Salmon fillet over brown rice with broccoli florets on side in white bowl

Instant Pot Salmon and Rice

A combo of salmon and rice makes the yummiest treat for your dining table…
4.78 from 40 votes
Print Pin Rate
Course: dinner, lunch
Cuisine: American
Keyword: brown sugar, jasmine rice, salmon, Salmon and Rice, salmon fillets
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes
Servings: 1
Author: Corrie


  • ½ cup water
  • 4 oz salmon fillets frozen
  • ¼ teaspoon minced ginger
  • 1 tablespoon brown sugar
  • ½ teaspoon sesame oil
  • ½ cup jasmine rice rinsed

For the Sauce

  • 3 tbsp olive oil
  • 2 tablespoon soy sauce
  • ½ tablespoon rice vinegar
  • 1 tsp garlic powder
  • 1 tsp parlsey


  • Add water and Jasmine rice to the Instant Pot.
  • Place a layer of salmon fillets on the Jasmine rice.
  • In a bowl, mix sesame oil and brown sugar.
  • Pour the mix you just made on top of each salmon fillet.
  • Close the lid and cook on high pressure for 4 minutes.
  • When cooking time ends, wait for a natural pressure release.
  • While you are waiting for pressure release, make the sauce by mixing all the ingredients together.
  • Open the lid, and place the rice and salmon on a plate.
  • Dress with the sauce and serve :]


Calories: 805kcal Carbohydrates: 90g Protein: 11g Fat: 45g Saturated Fat: 6g Polyunsaturated Fat: 5g Monounsaturated Fat: 32g Sodium: 2028mg Potassium: 235mg Fiber: 2g Sugar: 12g Vitamin C: 1mg Calcium: 50mg Iron: 2mg
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33 thoughts on “Instant Pot Salmon and Rice

  1. I am anxious to try your recipe but am nervous. Why? I made a similar recipe from frozen salmon and basmati rice. The salmon remained raw in the middle and the rice stuck to the bottom. The salmon was placed on the trivet above the rice. I did this twice hoping for different results the second time because I made a few timing and water changes. Should I try yours? Thanks!!!

      1. This turned out delicious!
        I had a package of fresh salmon pieces and used it, cut the time down to 3 minutes and did a release after about 3 minutes. I added a touch more water and threw in some yellow pepper chunks and cut the olive oil back in the sauce. I poured the sauce over everything in the Instant Pot & wonderful! 😉

  2. Thanks for the awesome recipe! I also didn’t have brown sugar, so I used honey like the other guy suggested. I had sesame and olive oil. I used the sesame with honey for the salmon.
    No rice wine so I used apple cider vinegar. I didn’t have soy sauce either so I used Oyster sauce. It tasted awesome! I had a picky eater rave about it too ! So thanks again. I did have to tweak the water and pressure cook for 8 minutes total because I used 2 pieces of salmon that were 4oz each.

  3. Didnt have brown sugar, so I substituted Honey. Also did not have seasame, I just used Olive oil.
    If you do not have rice wine, I used apple cider vinegar. And if you dont have soy sauce, I used worschester sauce. It tasted awesome!

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