Instant Pot salmon and rice
Lemony garlic salmon steams on top while the rice cooks underneath, so the fish and the side are done at the same moment.
- 40 min total
- 10 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $4.97 a serving
- 640 calories
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1½ cups jasmine rice, rinsed well
- 1½ cups vegetable broth
- 1 tbsp butter
- 4 salmon fillets, about 6 oz each and 1 inch thick
- 3 cloves garlic, minced
- 1 lemon, half thinly sliced, half juiced
- 2 tbsp fresh parsley, chopped
From your pantry
- 1 tsp salt, divided
- ½ tsp black pepper
Each serving has about 640 calories, 40 g protein, 58 g carbs and 26 g fat, and costs about $4.97 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No butter? Ghee works.
- No lemons? Limes work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Put the rice, broth, butter and ½ teaspoon of the salt in the pressure cooker and so the rice lies flat under the liquid.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Rinse until the water runs almost clear. Extra starch makes gummy rice and can set off a burn warning.Set the trivet on top of the rice.
the salmon dry and with the rest of the salt, the pepper and the garlic. Lay the fillets on the trivet skin side down and top each with a lemon slice.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Lock the lid, set the valve to sealing and cook on high pressure for 4 minutes.
Timer: 4 min
Dolly’s tip: The pot takes about 10 minutes to come up to pressure before the countdown starts.Let the pressure come down on its own for 5 minutes, then turn the valve to venting to release the rest.
Timer: 5 min
Check the salmon: the thickest part should flake easily. Lift it out on the trivet and set it aside.
Dolly’s tip: If the center still looks glassy, close the lid for 2 more minutes. The heat left in the pot finishes it gently.Food safety: Fish is done at 145°F, when the middle looks opaque and flakes apart easily with a fork.
Put the lid back on the rice and let it sit for 5 minutes, then fluff it with the lemon juice and parsley.
Timer: 5 min
Serve the salmon over the rice.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
