When you want a flavorful dinner that is so easy to make, you’ve got to try this Instant Pot Salmon and Rice with teriyaki sauce. This great recipe has only a few ingredients and is a family favorite. The leftovers are perfect 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. It’s a one-pot meal. 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. It’s one of the easiest ways of cooking salmon.

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

  • This pressure cooker salmon recipe is 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. This is a great complete meal for a busy weeknight.
  • Homemade teriyaki sauce is simple to make and it has no preservatives! Plus you can use gluten-free ingredients if you want to make this dish fully gluten-free.
  • Salmon is a great source of lean protein, B vitamins, and Omega-3 fatty acids. Salmon packs a nutritional punch and tastes amazing.

Key Ingredients

Ingredients for instant pot salmon and rice dish.
  • 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. You can use jasmine rice or basmati rice (be sure to use white rice though).
  • Frozen salmon fillets cook perfectly in the instant pot and you don’t even need to let it thaw. Use thick salmon portions so they stay nice and tender. Don’t use fresh fish or it will get overcooked.
  • 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. Or, feel free to use soy sauce if you aren’t on a gluten-free diet.
  • Sesame oil has a distinct nutty flavor that adds flavor to the sauce.
  • Maple syrup sweetens the teriyaki sauce without too much added sugar.

Please see the recipe card below for the exact measurements.

Recipe Steps

How to make instant pot teriyaki salmon.

Step One

Rinse the uncooked rice until the water runs clear and then transfer to the bowl of a 6-quart Instant Pot (don’t skip this step otherwise you’ll get the burn notice).

Step Two

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

You don’t need to use a steamer basket or trivet in this case.

Step Three

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

Please 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 using the natural pressure release. Then use the quick release to get rid of the remaining pressure.

Transfer the cooked rice and salmon to a serving dish.

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

This Instant Pot Salmon recipe is one of my all-time favorite fish recipes! I hope your family loves it too. It’s a perfect example of how pressure cooking can deliver you an easy full dinner recipe.

The flaky salmon goes great with the fragrant lemon herb rice.

instant pot salmon with rice served on plate.

Recipe Tips

  • 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 or lemon juice.
  • Store any leftovers in an airtight container for up to 4 days.

Recipe FAQs

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

The salmon will stay good for up to 4 days in the refrigerator.

Can I use brown rice in this recipe?

No, it’s best to use white rice as brown rice takes much longer to cook.

overhead photo with cooked salmon and rice on a serving plate.

More Healthy 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 Teriyaki Salmon and Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

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

  • Total Time: 35 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 1 cup long-grain white rice (I recommend Basmati or Jasmine)
  • 1 1/4 cups water
  • 4 frozen salmon fillets (about 6 ounces each piece)
  • 1/4 cup rice wine vinegar
  • 1/4 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.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 438
  • Sugar: 3.9 g
  • Sodium: 557.8 mg
  • Fat: 10.6 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 42.4 g
  • Fiber: 0.6 g
  • Protein: 42.4 g
  • Cholesterol: 86.9 mg

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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.