Recipe Book

Instant Pot Lemon Butter Salmon with Rice

Salmon 30 min

Adapted from (family collection)

Ingredients

Salmon

  • 4 salmon fillets, skin removed (150–180 g / 6 oz each)
  • to taste salt and pepper
  • 1 tbsp 15 ml olive oil
  • 2 tbsp 28 g butter, divided
  • 2 garlic cloves, minced
  • 1 lemon, zest and juice
  • 1/2 cup 120 ml chicken or vegetable broth
  • 1 tbsp 15 ml honey (optional)
  • 1 tbsp 15 ml parsley or dill, chopped

Rice

  • 1 cup 200 g long-grain white rice, rinsed
  • 1 3/4 cup 420 ml chicken broth or water
  • 1/2 tsp salt
  • 1/2 lemon zest (optional)

Method

  1. Set the Instant Pot to sauté (normal). Add the olive oil and 1 tbsp butter. Once melted, stir in the garlic and lemon zest, and sauté 30 seconds. Add the rice and stir to coat, 1–2 minutes.
  2. Pour in the 1¾ cups broth, lemon juice, salt, and honey (if using). Stir once to combine, scraping up any browned bits.
  3. Place a trivet directly over the rice. Arrange the salmon fillets on the trivet, season lightly, and dot with the remaining butter.
  4. Lock the lid, set the valve to sealing, and cook on high pressure for 3 minutes. Let the pressure release naturally for 10 minutes, then quick-release the rest. (Add 1 minute for thick fillets; subtract 1 minute for thin ones.)
  5. Carefully remove the salmon. Fluff the rice with a fork, adjust seasoning, and drizzle with a little of the lemon-butter broth. Serve the salmon over rice, garnished with parsley or dill.

Notes