Teriyaki Salmon with Rice


  • 1 cup cold water
  • 1 cup Basmati rice
  • 4 salmon or trout fillets
  • 1 tsp garlic powder
  • ½ tsp fresh ginger or ginger powder
  • ¼ cup soy sauce
  • 2 tbsp light brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • Place the inner pot inside the Instant Pot. Add the water and the pre-rinsed basmati rice.
  • Put the salmon fillets on top of the rice, without mixing. Try to keep the salmon in a single layer.
  • To make this easier, you can use the set of 2 multi-purpose molds with lids and 2 Instant Pot racks.
  • In a bowl, add the garlic, ginger, soy sauce, light brown sugar, vinegar, and sesame oil. Stir and reserve 3 tbsp of the mixture for later. Pour the rest evenly over the salmon fillets.
  • Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 4 Minutes.
  • Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid. Pour the remaining sauce over the salmon and serve hot.
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