20-Minute Instant Pot Salmon Rice Bowl
A complete one-pot meal featuring tender salmon fillets cooked with jasmine rice, aromatic vegetables, and bright lemon-dill seasoning. The pressure cooking method ensures perfectly cooked rice while keeping the salmon moist and flaky. This nutritious bowl combines protein, grains, and vegetables in a single dish that's ideal for busy weeknight dinners or meal prep. The fresh dill and lemon juice add Mediterranean-inspired flavors that complement the rich salmon beautifully.
Ingredients
- 1 cup white rice, jasmine or basmati
- 1 cup water, chicken broth or chicken stock
- ½ cup bell peppers(optional)
- ½ cup onions(optional)
- 1 teaspoon garlic, minced
- 1 teaspoon dill
- 2 tablespoons lemon juice
- ½ pound salmon fillet, thawed
Instructions
- 1
Season salmon fillets with salt, pepper, and herbs or spices
- 2
Rinse jasmine rice thoroughly and place in Instant Pot
- 3
Dice bell peppers and scatter over rice and salmon
- 4
Sauté onions in Instant Pot until translucent, then add to mixture
- 5
Mince garlic and add for savory aroma
- 6
Sprinkle fresh dill over ingredients
- 7
Drizzle lemon juice over everything
- 8
Pour in chicken or vegetable broth
- 9
Drizzle olive oil for richness
- 10
Close Instant Pot and set to Pressure Cook or Manual mode for 5-7 minutes
- 11
Allow natural pressure release for a few minutes
- 12
Fluff rice gently and serve hot, garnished with extra dill and lemon wedges if desired
Tips
Use natural pressure release to prevent the rice from becoming mushy and ensure salmon stays tender.
Rinse rice until water runs clear to remove excess starch for better texture.
Check salmon doneness by ensuring it flakes easily with a fork before serving.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Can prep vegetables up to 1 day ahead, but cook salmon fresh for best texture
Serve immediately while hot, garnished with fresh dill and lemon wedges
Common Mistakes
Avoid quick pressure release to prevent rice from becoming mushy
Don't overcook salmon to avoid dry, tough texture
Substitutions
FAQ
Can I use frozen salmon for this recipe?
Yes, but thaw completely first. Frozen salmon may release excess water and affect rice texture during pressure cooking.
What if my rice turns out too wet?
Remove lid and use saute function for 2-3 minutes to evaporate excess moisture, stirring gently to avoid breaking salmon.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. Reheat gently in microwave with splash of water to restore moisture.