When you want a flavorful dinner that is so easy to make, you’ve got to try this Instant Pot Teriyaki Salmon and Rice. This gluten-free recipe has only six ingredients and is a family favorite. The leftovers are great for lunch the next day!

Salmon fillet on a plate with white rice

This recipe is a main dish and a side dish all in one. You don’t have to cook the rice separately making this meal super easy.

Everything but the sauce goes into the Instant Pot and then all you have to do is wait. If you want to round out the dish, you can pair it with any produce you have on hand such as steamed or roasted veggies, corn on the cob, or asparagus.

Why You Need This Recipe

  • It’s a breeze to make and perfect for healthy meal planning. You can make it anytime if you keep rice in the pantry and salmon in the freezer.
  • Homemade teriyaki sauce is simple to make and it has no preservatives!
  • Salmon is a great source of protein, B vitamins, and Omega-3 fatty acids. Salmon packs a nutritional punch and it tastes amazing.

Key Ingredients

Long-grain white rice is rinsed to remove extra starch to keep the rice from becoming gummy. This allows the white rice to cook well in the pressure cooker.

Frozen salmon cooks perfectly in the instant pot and you don’t even need to let it thaw.

Reduced sodium tamari gives the essential flavor of teriyaki sauce without any gluten or excess sodium. You can use coconut aminos for a soy-free option.

Sesame oil has a distinct nutty flavor that adds flavor to the sauce.

Maple syrup sweetens the teriyaki sauce without too much added sugar.

Ingredients for instant pot salmon and rice dish

Recipe Steps

Step One

Rinse the rice until the water runs clear and then transfer to the bowl of a 6-quart instant pot.

Step Two

Add the water to the rice and place the salmon filets on top.

How to make instant pot teriyaki salmon

Step Three

Lock on the lid and set to 4 minutes cooking time at high pressure.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Four

When the cook time is up let the pressure come down naturally for 5 minutes then use the quick release to get rid of the pressure.

Step Five

Transfer the cooked rice and salmon to a serving dish.

Step Six

In a small bowl, combine the rice wine vinegar, coconut aminos, sesame oil, and maple syrup. Stir and pour over the salmon and rice.

salmon with rice

Recipe Tips & Substitutions

  • If you aren’t on a gluten-free diet, you can use soy sauce instead of coconut aminos or tamari.
  • If you are on a low-sugar diet, leave out the maple syrup.
  • If you don’t have sesame oil, you can use olive oil instead.
  • Since the salmon is frozen and you don’t have to worry about it spoiling in the fridge this is a perfect recipe to keep on hand when you don’t know what to cook!
  • Some people like to serve cooked fish with fresh lemon slices. So, feel free to do that.

FAQs

How long is salmon good for once it’s cooked?

The salmon will stay good for up to 3 days in the refrigerator.

overhead photo with cooked salmon and rice on a serving plate

Other Instant Pot Recipes You Might Like

Or, see my entire index of healthy Instant Pot recipes.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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instant pot salmon with rice

Instant Pot Salmon and Rice


Description

When you want a flavorful dinner that is so easy to make, you’ve got to try this Instant Pot Teriyaki Salmon and Rice. This gluten-free recipe has only six ingredients and is a family favorite. Serve the leftovers for lunch the next day.


Ingredients

Scale
  • 1 cup long-grain white rice (I recommend Basmati or Jasmine)
  • 1 ¼ cups water
  • 4 frozen salmon fillets (about 6 ounces each piece)
  • ¼ cup rice wine vinegar
  • ¼ cup coconut aminos or reduced sodium tamari
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon maple syrup

Instructions

  1. Place your rice in a fine-mesh sieve and rinse it thoroughly under fresh running water until the water runs clear.
  2. Transfer the rinsed rice to the bowl of a 6-quart Instant Pot.
  3. Add the water to the pot with the rinsed rice.
  4. Place the frozen salmon fillets on top of the water and rice mixture, but don’t stir.
  5. Lock on the lid and set the time to 4 minutes at high pressure.
  6. When the cooking time is up, let the pressure come down naturally for only five minutes. Then, carefully use the quick release to get rid of the pressure.
  7. Remove the lid and transfer the cooked rice and salmon to a serving dish.
  8. In a small bowl, combine the rice wine vinegar, coconut aminos, sesame oil, and maple syrup. Stir and then pour over the salmon and rice.
  9. Serve warm.

Notes

  1. If you aren’t on a gluten-free diet, you can use soy sauce instead of coconut aminos or tamari.
  2. If you are on a low-sugar diet, leave out the maple syrup.
  3. If you don’t have sesame oil, you can use olive oil instead.
  4. Some people like to serve cooked fish with fresh lemon slices. So, feel free to do that.
  5. The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure and 10 minutes natural release.
  • Category: Main dish
  • Method: Instant Pot
  • Cuisine: American

Keywords: salmon and rice cooked in instant pot, instant pot salmon dinner, instant pot teriyaki salmon

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