Can I make Instant Pot Thai Spiced Salmon with Coconut Rice ahead?

Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.

What cookware works best?

Use a Instant Pot or electric pressure cooker and avoid crowding so the recipe cooks evenly.

How do I know it is done?

Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

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Instant Pot Recipes

Instant Pot Thai Spiced Salmon with Coconut Rice

Name: Instant Pot Thai Spiced Salmon with Coconut Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai-Inspired
Ingredients: 1 tablespoon coconut oil; 1 teaspoon red curry paste; 1 teaspoon ground coriander; 1/2 teaspoon turmeric powder; 1/4 teaspoon cayenne pepper (optional for heat); 1 cup jasmine rice, rinsed; 1 cup full-fat coconut milk; 3/4 cup water; 1/2 teaspoon salt; 4 salmon fillets (4-6 oz each), skin removed; 2 tablespoons fish sauce; 1 tablespoon lime juice; 1 tablespoon brown sugar; 3 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1/2 cup chopped fresh cilantro; 1/4 cup sliced green onions; Lime wedges, for serving

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 8, 2026 · Updated May 11, 2026

Thai-Inspired 25 mins instantpotonepotpescatarianhealthyfamilydinnerquickglutenfreedairyfreeflavorfulmealpreptimessaver

Instant Pot Thai Spiced Salmon with Coconut Rice is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 10 min

Cook 15 min

Total 25 min

Servings 4

Difficulty easy

Cuisine Thai-Inspired

Ingredients

Servings 4

1 tablespoon coconut oil
1 teaspoon red curry paste
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper (optional for heat)
1 cup jasmine rice, rinsed
1 cup full-fat coconut milk
3/4 cup water
1/2 teaspoon salt
4 salmon fillets (4-6 oz each), skin removed
2 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon brown sugar
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1/2 cup chopped fresh cilantro
1/4 cup sliced green onions
Lime wedges, for serving

Ingredients for Instant Pot Thai Spiced Salmon with Coconut Rice

Instructions

Set the Instant Pot to Sauté mode and heat coconut oil until shimmering.
Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
Stir in red curry paste, ground coriander, turmeric powder, and cayenne pepper; cook for 30 seconds to bloom the spices and enhance flavor.
Add rinsed jasmine rice to the pot and stir to coat the rice evenly with the spice mixture.
Pour in coconut milk, water, and salt, then stir gently to combine.
Place the trivet inside the Instant Pot and carefully arrange the salmon fillets on top of the rice mixture.
In a small bowl, whisk together fish sauce, lime juice, and brown sugar; drizzle this mixture evenly over the salmon fillets.
Close the lid, set the valve to sealing, and select Manual (Pressure Cook) on High for 6 minutes.
When cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
Remove the lid and gently lift salmon off the rice.
Fluff the coconut rice with a fork and stir in chopped cilantro and sliced green onions.
Serve the salmon fillets over the fragrant coconut rice with lime wedges on the side.

Instant Pot Thai Spiced Salmon with Coconut Rice cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This recipe is crafted specifically for the Instant Pot , a versatile electric pressure cooker that enables a quick, delicious one-pot meal.

Cookware Size Guidance

An Instant Pot with a 6-quart inner pot is best suited for this recipe, providing ample room for four salmon fillets atop the coconut rice with sufficient space for liquids to circulate properly during pressure cooking.

Cookware Swap Guidance

ates-approved cookware swaps to keep your meal quick, easy, and family-friendly: Slow Cooker One-Pot: Sauté spices and aromatics first, then add remaining ingredients and cook on low for 3-4 hours or high for 1.5-2 hours.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

Frequently Asked Questions

Can I make Instant Pot Thai Spiced Salmon with Coconut Rice ahead?: Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.
What cookware works best?: Use a Instant Pot or electric pressure cooker and avoid crowding so the recipe cooks evenly.
How do I know it is done?: Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

If substitutions are needed in your Instant Pot Thai Spiced Salmon with Coconut Rice, consider these flexible ingredient swaps to keep flavors vibrant and accommodate dietary preferences:

Coconut oil: Use avocado oil or light olive oil for a mild cooking fat alternative.
Red curry paste: Substitute with Thai yellow or mild green curry paste to adjust spice level or flavor profile.
Ground coriander and turmeric powder: Swap coriander for ground cumin, and turmeric for ground ginger or curry powder if unavailable.
Jasmine rice: Try basmati rice, long-grain rice, or quinoa for gluten-free grain options.
Full-fat coconut milk: Use light coconut milk or a blend of coconut and almond milk for lighter creaminess.
Fish sauce: Replace with soy sauce or tamari for vegetarian or vegan umami flavor.
Salmon fillets: Substitute with firm white fish like cod or tilapia, or tofu for a vegan option (adjust cooking times accordingly).
Brown sugar: Use coconut sugar, maple syrup, or sugar substitutes to sweeten naturally.
Lime juice: Use lemon juice or vinegar to add acidity if limes aren’t on hand.

These swaps keep your meal quick, easy, flavorful, and aligned with gluten-free, dairy-free, pescatarian, vegetarian, or vegan preferences while preserving the dish’s authentic Thai-inspired essence.

Storage and Reheating

Cool Instant Pot Thai Spiced Salmon with Coconut Rice before storing. Refrigerate leftovers in an airtight container for up to 4 days.

Freeze portions for longer storage when the ingredients are freezer-friendly. Reheat gently with a splash of liquid if the dish looks dry.

Read related air fryer guides and cooking tips.

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Instant Pot Thai Spiced Salmon with Coconut Rice

Recipe Details

Ingredients

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