Instant Pot Salmon and Rice (High-Protein)
Serves 45 mins prep15 mins cook
With just 5 minutes of work, Instant Pot salmon and rice is my newest protein-packed obsession. It makes enough for dinner and lunches for the week, plus you can customize how it is served. Enjoy it as a bowl with lots of fresh veggies and teriyaki sauce or enjoy in a wrap or on a salad. And the best part? You don't have to thaw the salmon! Just pop frozen salmon in!
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What you need
Instructions
2 Add [wprm-ingredient text="1.5 cups rice" uid="0"], [wprm-ingredient text="3 salmon fillets" uid="1"], [wprm-ingredient text="1.75 cups chicken bone broth" uid="2"], [wprm-ingredient text="1 tbsp soy sauce" uid="6"], and [wprm-ingredient text="1 tsp honey" uid="4"] to instant pot. 0 Cook for 4 minutes. Then, let pressure release naturally for 10 minutes. 3 When done, take salmon fillets out and remove the skin and any bones. Then, add back to pot with the rice and break the salmon up, add the [wprm-ingredient text="1 tbsp sesame oil" uid="5"], and mix it all together. 1 Top with your favorite toppings—we like cucumber, teriyaki sauce, sriracha, red cabbage, avocado, green onions, edamame, crunchy bits, and mango or pineapple.View original recipe