Instant Pot Salmon Rice

Ingredients

• 1.25 lbSalmon fillets$9.50
• 1.5 cups dryRice$1.20
• 1 packFrozen peas & carrots$2.50
• 1Lemon$0.60
• 1 tspSalt—
• 1/4 tspBlack pepper$0.03
• Total for 4 servings$13.83

Most of the cost is salmon fillets ($9.50) and frozen peas & carrots ($2.50). With oil, spices and staples already at home, the shop drops to about $12.63. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Rinse the rice in a fine-mesh sieve under cold running water until the water runs mostly clear, then drain well.
2. Add the rinsed rice, 1.75 cups of water, and half the salt to the Instant Pot inner pot, stirring so the grains lie in an even layer. Pat the salmon fillets dry with paper towels and season evenly with the remaining salt and the black pepper.
3. Set the Instant Pot trivet rack directly over the rice and arrange the seasoned salmon fillets on top in a single layer. Lock the lid, set the steam release valve to Sealing, and pressure cook on High Pressure for 4 minutes.
4. Perform a quick pressure release immediately by carefully turning the valve to Venting until the float valve drops. Unlock the lid and transfer the salmon fillets to a plate, verifying they reach an internal temperature of 145°F (63°C) and flake easily with a fork.
5. Carefully remove the hot trivet with tongs, then stir the frozen peas & carrots into the steaming rice. Place the lid back on loosely without locking and let rest for 3 minutes on residual heat until the vegetables are heated through, then fluff the rice with a fork.
6. Cut the lemon into wedges. Spoon the vegetable rice across four plates, rest a salmon fillet on each, and serve hot with the lemon wedges.