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instant pot salmon with rice

Instant Pot Salmon and Rice

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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 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.

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


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


  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.


  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.


  • 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