Instant Pot Salmon with Pineapple Zucchini Rice
A moist salmon filet with a flavorful brown rice
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: 2 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
- 2 6 oz salmon filets, frozen
- salt and pepper
- 1 cup brown rice
- 1 TBS grated gingerroot
- 1/2 cup water
- 1 cup pineapple, cut in small pieces
- 1 cup green pepper, cut in small pieces
- 1 cup zucchini, cut in small pieces
- 1/2 cup chopped onion
- 3 TBS dried cranberries
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 2 TBS pistachios, roughly chopped
Instructions
- Add the rice, pineapple, zucchini, peppers, onions, gingerroot, salt, pepper and dried cranberries to the instant pot. Pour in the water and give everything a swirl.
- Season the salmon filets with salt and pepper. Place on top of the ingredients in the Instant pot, skin side up
- Cook in the instant pot on brown rice (18 minutes)
- To serve, place the rice, then the fish and top with the vegetable mixture. Sprinkle the chopped nuts over top
Notes
I only show one filet in the photos as I only made one for the hubby.
Keywords: salmon, instant pot, instant pot dinner