Instant Pot Teriyaki Salmon and Rice–frozen salmon fillets are thrown into your electric pressure cooker with some rice and cooked until flaky. This is such an easy and fast way to make salmon. Serve your salmon and rice with veggies and you have a complete meal.
Instant Pot Teriyaki Salmon and Rice
Salmon is such a great summer meal. It’s fast and easy to make and you can pair it with corn on the cob or whatever other summer produce you have lying around. Whenever I make salmon my family always squeals with delight. Plus it’s so healthy for you!
This is a fun way to make salmon because you can cook some rice at the same time and in the same pot. This makes an easy one pot meal that keeps your kitchen cool.
If you don’t want to make the rice you don’t have to. You can leave it out and just cook the salmon by itself. When I do this, I place my salmon on top of a trivet* and it steams in the pressure cooker.
More recipes you’ll love…
Lemon Butter Garlic Salmon with Homestyle Veggies
Fish Tacos with Garlic Lime Sour Cream
What Pressure Cooker Did You Use?
To make Instant Pot Teriyaki Salmon and Rice I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.Print
Instant Pot Teriyaki Salmon and Rice
- Prep Time: 10 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 14 minutes
- Yield: 4 servings 1x
Frozen salmon fillets are thrown into your electric pressure cooker with some rice and cooked until flaky. This is such an easy and fast way to make salmon. Serve your salmon and rice with veggies and you have a complete meal.
- 1 cup water
- 1 cup jasmine rice
- 4 (6 oz) frozen salmon fillets
- 1 tsp garlic powder
- 1/2 tsp minced ginger (fresh)
- 1/4 cup low sodium soy sauce
- 2 Tbsp brown sugar
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
- Pour water into Instant Pot. Rinse the rice and then add in the jasmine rice. Place frozen salmon fillets on top of the rice in just one layer, if possible.
- In a small bowl, stir together the garlic, ginger, soy sauce, brown sugar, vinegar and sesame oil. Spoon all but one tablespoon of the mixture evenly over each of the salmon fillets. Save the last tablespoon for later.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook time to 4 minutes on high pressure. When the time is up let the pot sit for 5-10 minutes and then move the valve to venting.
- Remove the lid. Drizzle the rest of the sauce over the salmon fillets. Gently scoop the salmon and rice onto serving plates. Eat and enjoy.
If you don’t want rice you can just add a cup of water to the bottom of the Instant Pot and then place the salmon on top of a trivet.
To make gluten free: Replace soy sauce with Tamari sauce that is labeled as gluten-free.
- Category: Seafood
- Method: Instant Pot
- Serving Size: 1/4 of the recipe
- Calories: 521
- Sugar: 6 g
- Sodium: 575 mg
- Fat: 18 g
- Carbohydrates: 49 g
- Protein: 38 g
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This was delish!!! I doubled the rice and liquid using chicken broth. I also added corn on top of the rice. Next time I will also add some broccoli on top of the rice. I had no burn msg, but I only used enough sauce on top of the salmon fillets not to the point it ran into the rice. With the sugar content of the sauce, if it made its way to the bottom of the pot, you would probably for sure get the dreaded burn msg.
Thanks for the 5 stars Lori!
Tried it for a quick afternoon meal as my son needed an early dinner and I had nothing thawed. Frozen whole fillet, cut into 3 pieces instead of 4, white long-grain rice instead of jasmine, tamari instead of soy but all else the same… turned out great. I’ve done rice/frozen salmon w lemon in instant pot before, but wanted a change, so didn’t read the comments before making this one. Not sure what is making others have burn message, but I had no issues…
Glad to hear it worked out well for you!
Pat Melton says
I have learned how to cook with the instant pot over the last year and a half – mainly by using your recipes. I always read the comments and make appropriate comments on the recipe.
We live in Florida and have very hard water. I found that after 1 or 2 times of use – I had to remove the traces of hard water off of the bottom of the pots (one stainless and one non-stick) by using either a vinegar soak or Bar Keepers Friend. Otherwise the (limestone ?) stain on the bottom would cause a BURN message no matter what recipe I used. Perhaps this could be the problem that other people have also…
Wow! That is so interesting. I hadn’t thought of that!
I have made this recipe multiple times and I have never gotten a burn notice on my instant pot. Not just on this recipe but on any recipe . Could it just be that it’s a different brand of instant pot that people get a burn notice with? At any rate love love love this recipe and it is delicious every time!
I do think that might have something to do with it. I’ve literally used my IPs hundreds/thousands of times and have only had the burn message 1 time and it was on a newer model.
Lisa Rojas says
I have unfrozen salmon, what would I change in the recipe?
I would use 3 minutes pressure cook time instead of 4
Rice burnt, salmon only 90 degrees internal temp.
Sorry to hear that it didn’t work out for you 😥
Twinkle S. Martin says
I made this and loved every bite…rice was just fine and the flavor was amazing….will keep this recipe in my file for ever….want to try it with chicken thighs next time….
Thanks for keeping me in my IP
Always looking for Asian recipes for the IP
Thanks! So glad you liked it!
Twinkle Starr Martin says
Sounds like you still left the IP on sauté ….
What is the fiber content? Thanks.
Only .1 gram per serving
Update to my prior comment. After releasing the pressure and starting over from the exact time of the “food burn” notice, I got another “food burn” notice while the instant pot was pressurizing. I opened it up and 3/4 of the rice was completely stuck to the bottom. The salmon is ok, I suppose, as in edible. I really don’t get the discrepancy between others and my own results, and your results along with others. If you or anyone could shed some light on this, I would appreciate it. Thank you.
Exact same thing happened to me! And, I am also interested in the discrepancy. Unfortunately, I did not take time to read the comments before starting this recipe. And, I’m not confident in my cooking, so I rely on the recipe.
Its unfortunate because I won’t feel confident trying anymore of Karen’s recipes.
Twinkle Starr Martin says
Did you rinse the rice really well, rubbing the rice until the water runs clear…
I got the food burn notice one minute into cooking. I really don’t see how the results can vary so much from completely ruined to absolutely delicious when following the same directions? Even adjusting for different water quality, it does not make sense. I really hope I didn’t waste a fantastic piece of wild salmon caught by my friend who works for fish and game in Alaska.
I have a 3 QT Instant Pot. Can I also put in a frozen cod? Wife will eat cod but no salmon. I love Alaskan salmon
Sure that would work just fine!
george e basden says
Thank you Karen. I do have another questions. I only use brown or wild rice for health purpose. . Do I need to make any changes in settin?
brown and wild rice take a long time to cook I would cook the rice separately before hand because otherwise the fish will be totally overdone.
I wish I had read these comments about getting the food burn message. Tried adding water and cooking again- 3 times. So disappointing
Can I make this with instant white rice?
You could try but I bet it would get overcooked.
Kirk Allen says
Does it make the rice taste “fishy” since the salmon is on top of the rice? Can the rice be done at the same time but in a separate pot?
You could probably to pot in pot salmon instead of sitting it right on top of the rice. I don’t recall it tasting fishy.
I just cooked this. It looks smells and delicious. I can’t believe how fast and easy this was. I added an extra 3 minutes because I had larger pieces of salmo.
Follow up. This did burn the rice on the bottom. That’s odd. I haven’t seen that with any Instant Pot recipes. It did have a nice flavor but the burning is an issue. 🙁
Can this recipe be prepared with skinless frozen salmon fillets?
Yes that should work just fine!
My fillets are 4 oz. Do I have to adjust the time?
I would keep the same time Carol. Good luck!
Holly Wells says
I instantly got the “burn notice” and the sauce was all burned and stuck to the bottom of the pot. I followed instructions and measurements exactly. Not sure if I am missing something or what. Now to put it all in the trash :/
Dang Holly! I’m sorry it didn’t work out for you. Was your pot a 6 quart or 8 quart. Next time I would use the pot in pot method to ensure you don’t get the burn message.
BURN alarm. Don’t do this with the rice. Also, it is impossible to get four pieces of frozen salmon fillets into the pot without stacking. Where the salmon overlapped, it was still cold and uncooked.
Trying to save the salmon by broiling it.
Not going to try this again.
Can I switch jasmine rice for basmati rice in the recipe?
Yes I believe that would work well.
If I wanted to double the amount of rice would I just use 2 cups of water and 2 cups of rice? Same cook time?
Yes that’s what I would do!
This recipe turned out great. The salmon was cooked to perfection.
Hooray! Glad you liked it!
Recipe was delicious and I especially like the rice marinated in the sauce. One side note: my family doesn’t all eat at the same time so once the remainder of the sauce is drizzled onto the salmon, I would remove the inner pot so the contents don’t continue to cook. (I noticed that after while, the rice on the bottom was pretty brown from the sauce, but not burnt.)
Glad you liked it! And yes good idea for serving in shifts.
I halved the salmon and sauce so it would fit in my 3 quart instant pot and let it NPR for 7 minutes and it came out perfectly. Thanks for posting such an easy and delicious recipe!
Sounds great! I’m glad you liked it!
Not enough water. The instant pot wrote me “burn” before even starting the countdown
I followed the excat instructions
Matthew Cooper says
This looks lovely, and I’m looking forward to trying it. I have a Pressure King Pro, rather than an Instant Pot, which apparently is equivalent to medium pressure on an Instant Pot. Any suggestions how long I should cook for to make up the difference? Thanks, Matthew
I’m so sorry but I am really unsure on how to adjust the time. I would start with adding 1 minute.
Excellent! This mimics a recipe I’ve used for years that takes much more time marinating, baking in a foil packet, etc.
I halved this recipe (2 filets for 2 people) and there was plenty of rice to use for another dinner’s side dish.
I added a squirt of maple syrup to the remaining 1 Tbsp of sauce. After the 10 min. resting period I removed the filets and spooned the remaining sauce over them. Yummy!
I guess I’ll have to cook Salmon separate since I want to use brown rice. What would be the cooking time for the Salmon with broccoli florets. I usually have brown rice cooked ahead of time so I would have to reheat the amount I need. I love Salmon and this sounds delicious
Salmon takes just 3-5 minutes (if it’s frozen do 4-5). However broccoli cooks in only 0 minutes. I would cook the broccoli separately or it will be very mushy.
Thank you for this! I bought my 3 quart Instant Pot today, and this was the first meal I made. I’m a single guy, so I did one fillet, and 3/4 cup of rice with 3/4 cup water.
It was perfect! Perfectly cooked, flavorful, and incredibly easy! Thank you for the recipe!
Awesome Rob! I’m so proud of you. It can be a challenge to cook for one but it is worth it!
Hi! Has anyone doubled the recipe? Or 1.5? We have a bigger family but really want to try.
I bet you could double it without issues!
Billie Jo says
Easy and super tasty. We made it with skin-on frozen salmon. The salmon skin was easy to peel off. Great sauce recipe! Thank You!
You’re welcome! Glad you liked it 🙂
Ashley Cozens says
Can this be made with the salmon skin on?
Thinking about trying it with fresh salmon, how would that affect the cooking time? Thank you
I would cut the cooking time down to 3 minutes. I hope the rice will turn out in that amount of time as well. You may need to let it sit in the pot with the lid on for a few minutes.
Laura Hagood says
I let it set for 9 minutes after pressure and found the meal to be slightly overcooked. However My family had 2-3 helpings and we had nothing leftover , so would consider it a win! Served with some microwave broccoli and this meal was easy pesey. First time cooking Salmon in a pressure cooker, and used skin on Salmon, using the cooker the skin peeled right off so that was a win!
Hi – do you think I could swap brown rice for the jasmine?
Maybe…but brown rice takes a lot longer to cook so I’m not sure since the salmon would get dried out before the brown rice would get done.
How can this be adapted for a slow cooker?
I really need to try it out Diane. I think that I would use a foil packet to make the fish. I will try it out soon and let you know!
I made this last night and it was delicious and so, so easy. Definitely a keeper. Thanks!
Awesome Lori! Did you make the rice too or just the salmon?
Made this tonight exactly as recipe reads only cutting it in half as there are only two of us. Half of recipe will be two dinner nights for us. It was delicious! Still curious about whether quinoa could be used to change up the recipe.
Good to know that you can halve the recipe!
I don’t have an Instant pot. I do have a pressure cooker. Can I make it in that?
Hi Sunny, is it an electric pressure cooker?
Could you use quinoa instead of rice? Would there be a difference between using white or red quinoa in the cooking time?
Hi Jody, I don’t think quinoa would work. When I make quinoa I use a 1 minute cooking time with a 10 minute NPR. I don’t think the frozen salmon would get done in that time. One option would be to cook the quinoa with the pot in pot method on top of the salmon. I will have to try it and see how it works!
Can this be made with Chicken instead of Salmon? And if yes, what would be the time adjustments?
Hi Cara, yes I bet you could do that. The only issue is that the chicken may not cook at the same rate as the rice. You’ll need to slice the chicken into thin fillets or use chicken tenders.