Honey-Mustard Salmon with Rice And Vegetables


  • 1 cup long-grain basmati rice
  • 1 cup diced onion
  • 1 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 1/4 cups Water
  • 1 1/2 cups frozen peas and carrots
  • 2 tbsp Dijon mustard
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp honey
  • 2 garlic cloves
  • 1/2 tsp kosher salt
  • 1 lb frozen skinless salmon fillets
  • 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.
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