Salmon Teriyaki with Rice (Instant Pot)

This Teriyaki Salmon has long been one of my oven favourites, so I've adapted it for the Instant Pot as well. It's super quick and easy and makes for a perfect weeknight dinner. And if your home is anything like mine, salmon is in regular rotation, so it's always great to have a variety of ways to enjoy it.

1 cup water
1 cup jasmine rice
4 (6 oz) frozen salmon fillets
1 tsp. garlic powder
½ tsp. fresh ginger, minced
¼ cup soy sauce
2 Tbsp. brown sugar
1 Tbsp. rice vinegar
1 tsp. sesame oil

Pour water into Instant Pot. Rinse the rice and then add in the jasmine rice. Place frozen salmon fillets on top of the rice in just one layer, if possible.

In a small bowl, stir together the garlic, ginger, soy sauce, brown sugar, vinegar and sesame oil. Spoon all but one Tbsp. of the mixture evenly over each of the salmon fillets. Save the last Tbsp. for later.

Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook time to 4 minutes on high pressure. When the time is up let the pot sit for 5-10 minutes and then move the valve to venting.

Remove the lid. Drizzle the rest of the sauce over the salmon fillets. Gently scoop the salmon and rice onto serving plates. Eat and enjoy.

Makes 4 servings.

Cook's Notes: If you don't want rice you can just add a cup of water to the bottom of the Instant Pot and then place the salmon on top of a trivet.