Recipes
Honey-Mustard Salmon with Rice And Vegetables
4 servings
10 min
Easy
INSTRUCTIONS
- 1. In the Instant Pot, combine the rice, onion, oil, salt, and water. Scatter the peas and carrots on the top. Do not stir.
- 2. In a small bowl, whisk together the mustard, soy sauce, honey, garlic, and salt. Place the fillets in a 6 × 3- or 7 × 2-inch round heatproof pan. Pour the sauce over the fillets.
- 3. Place a trivet in the pot. Set the pan on the trivet.
- 4. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
- 5. Open the lid and remove the pan. Using a fork or whisk, blend the sauce until smooth. Stir the rice mixture, divide among the four plates, and place the salmon on top.
- 6. Drizzle the salmon and rice with the sauce and serve.
Notes
Per Serving Calories: 410
Total Fat: 11g
Saturated Fat: 2g
Sodium: 1,100mg
Carbohydrates: 49g
Fiber: 4g
Sugars: 6g
Protein: 28g
Total Fat: 11g
Saturated Fat: 2g
Sodium: 1,100mg
Carbohydrates: 49g
Fiber: 4g
Sugars: 6g
Protein: 28g
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About the chef
Urvashi Pitre
Urvashi Pitre is a renowned cookbook author, blogger, and tech enthusiast who specializes in creating recipes that bring people together. Her passion for food began in her childhood home, where meals were a shared experience of love and community. With a background in client services and entrepreneurial ventures, Pitre has written several highly-rated cookbooks, focusing on simplifying cooking with gadgets like the Instant Pot and air fryer. She’s celebrated for her ability to deliver delicious, easy-to-follow recipes for home cooks.
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