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- 1 lb salmon fillets - 1 cup jasmine rice - 1 ¼ cups vegetable broth - ½ cup teriyaki sauce These main ingredients create the base of your dish. The salmon brings a rich flavor, while the jasmine rice offers a fragrant complement. The vegetable broth adds depth, and the teriyaki sauce ties it all together with a sweet and savory kick. - 2 cups broccoli florets - 1 tablespoon sesame seeds - 2 green onions, sliced The broccoli adds a bright green color and crunch. It also offers vitamins and minerals. The sesame seeds provide a nutty flavor, while green onions add a fresh bite. Together, they enhance the dish's texture and taste. - 1 tablespoon olive oil - Salt and pepper to taste Olive oil helps cook the salmon perfectly. It also boosts flavor. Adding salt and pepper allows you to adjust the seasoning to your liking. This simple addition makes a big difference in the overall taste of your meal. - Rinse jasmine rice under cold water until the water runs clear. This step helps make the rice fluffy. - Combine the rinsed rice and 1 ¼ cups of vegetable broth in the Instant Pot. Secure the lid and set the valve to sealing. Cook on high pressure for 4 minutes. After cooking, let the pressure release naturally for 10 minutes. Then, manually release any remaining pressure. - Season the salmon fillets with salt, pepper, and half of the teriyaki sauce. Make sure to cover all sides. - In a sauté pan over medium heat, add 1 tablespoon of olive oil. When the oil is hot, place the salmon fillets skin-side down. Sear for about 4 minutes. Then, flip the salmon carefully. Pour in the rest of the teriyaki sauce. Cook for another 4 to 5 minutes. The salmon should flake easily when it is done. - Add 2 cups of broccoli florets to the salmon pan. Cover it and steam for the last 3 to 4 minutes. The broccoli should turn bright green and become tender. - Once the rice is ready, fluff it with a fork and divide it into serving bowls. - Top each bowl with a piece of teriyaki salmon and a portion of broccoli. If you like, drizzle extra teriyaki sauce over the top. Sprinkle with sesame seeds and sliced green onions for a nice finish. Rinsing jasmine rice is key for great texture. It removes extra starch. This helps make the rice fluffy and not sticky. Once you rinse, add the rice and broth to the pot. When the rice cooks, use natural pressure release. This step is important. It allows the rice to finish cooking gently. To check salmon doneness, look for a change in color. The fish should be opaque. You can also use a fork to check flakiness. Gently pull apart the salmon. If it flakes easily, it is ready. Avoid overcooking for the best taste. You can add spices or fresh herbs to boost flavor. Garlic powder or ginger can add a nice kick. Feel free to adjust the amount of teriyaki sauce too. More sauce means bolder flavors. Less sauce keeps it light and fresh. {{image_2}} You can easily switch the salmon for chicken or tofu. Each option adds a new twist. For chicken, use boneless breasts. Cook it for about 10 minutes in the Instant Pot. For tofu, press it first to remove extra water. Cook it for about 5 minutes. Each protein brings its own flavor to the dish. You can change the broccoli to other veggies. Snap peas, bell peppers, or carrots work great too. Use seasonal vegetables for the best taste. In spring, try asparagus. In summer, add zucchini. Each veggie adds color and crunch to your rice bowl. You can make your own teriyaki sauce at home. Mix soy sauce, honey, and ginger for a fresh taste. This gives you control over the sweetness and saltiness. You can also swap the teriyaki sauce for other sauces. Try a spicy chili sauce for heat. Or use a peanut sauce for a nutty flavor. Each sauce adds a different flair to your meal. To store leftovers, allow the salmon and rice to cool down first. Then, place them in airtight containers. This helps keep the flavors fresh. I recommend storing the salmon and rice separately if possible. In the fridge, the leftovers last for up to three days. Make sure to label the containers with the date you cooked the meal. If you want to freeze portions, let the food cool completely. Then, place them in freezer-safe bags. Remove as much air as you can to avoid freezer burn. You can freeze the salmon and rice for up to three months. When it’s time to eat, thaw in the fridge overnight. Reheat in the microwave or on the stove until hot. Preparing components in advance makes busy days easier. You can cook the rice and salmon ahead of time. Store them in the fridge until you’re ready to eat. For quick meals, assemble the bowls with rice, salmon, and broccoli. Add garnishes just before serving for the best taste. This way, you have a healthy, delicious meal ready in minutes! Cooking salmon in the Instant Pot takes about 3 to 5 minutes. The time varies by thickness. - 1-inch thick fillets: Cook for 3 to 4 minutes on high pressure. - 1.5-inch thick fillets: Cook for 5 minutes. Always check if the salmon flakes easily with a fork. This means it’s done! Yes, you can make this recipe gluten-free! Substitute the teriyaki sauce. Use gluten-free soy sauce or tamari. For broth, choose a gluten-free vegetable broth. Always check labels to be sure! You can serve many tasty sides with this dish! Here are some ideas: - Steamed green beans - Roasted asparagus - Cucumber salad - Miso soup These sides add color and flavor, making your meal even better! This recipe for Instant Pot Teriyaki Salmon Rice Bowls is easy and quick. We covered key ingredients, step-by-step cooking, and useful tips. You can switch proteins or veggies to suit your taste. Remember to store leftovers properly for the best flavor later. With this guide, you can create a tasty meal that your family will love. Enjoy making these bowls and explore all the variations!

Instant Pot Teriyaki Salmon Rice Bowls

Craving a quick and delicious meal? Try these Instant Pot Teriyaki Salmon Rice Bowls! Packed with tender salmon, fluffy jasmine rice, and vibrant broccoli, this recipe is healthy and satisfying. In just 35 minutes, you can create a tasty dish perfect for any occasion. Click through to discover the step-by-step instructions and impress your family with this delightful meal tonight! Enjoy the flavor of homemade teriyaki!
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Ingredients
  

1 lb salmon fillets

1 cup jasmine rice

1 ¼ cups vegetable broth

½ cup teriyaki sauce

2 cups broccoli florets

1 tablespoon sesame seeds

2 green onions, sliced

1 tablespoon olive oil

Salt and pepper to taste

Instructions
 

Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch for fluffier rice.

    Add the rinsed rice and vegetable broth to the Instant Pot. Secure the lid and set the valve to the sealing position. Cook on high pressure for 4 minutes. Once done, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.

      While the rice is cooking, season the salmon fillets with salt, pepper, and half of the teriyaki sauce.

        In a sauté pan over medium heat, add olive oil. Once hot, place the seasoned salmon fillets skin-side down and sear for about 4 minutes. Flip the salmon gently and pour in the remaining teriyaki sauce. Cook for an additional 4-5 minutes or until the salmon is cooked through and flakes easily with a fork.

          Add the broccoli florets to the salmon pan, cover, and steam for the last 3-4 minutes of cooking until the broccoli is bright green and tender.

            Once the rice is ready, fluff it with a fork and divide it into serving bowls. Top each bowl with a piece of teriyaki salmon and a portion of broccoli.

              Drizzle extra teriyaki sauce over the top if desired, and garnish with sesame seeds and sliced green onions.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4