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Instant Pot Thai Spiced Salmon with Coconut Rice

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 8, 2026 · Updated May 11, 2026
Thai-Inspired 25 mins instantpotonepotpescatarianhealthyfamilydinnerquickglutenfreedairyfreeflavorfulmealpreptimessaver

Enjoy a quick, healthy, and flavorful Thai-inspired dinner featuring salmon cooked in your Instant Pot alongside creamy coconut rice. This gluten-free, dairy-free, one-pot recipe is family-friendly, ideal for weeknight meals or meal prepping.

Instant Pot Thai Spiced Salmon with Coconut Rice
Prep 10 min
Cook 15 min
Total 25 min
Servings 4
Difficulty easy
Cuisine Thai-Inspired

Recipe Details

Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyeasy
CuisineThai-Inspired
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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

Instructions

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

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

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.

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. It perfectly steams salmon on top of creamy coconut rice, locking in flavors and moisture while simplifying cleanup.

Essential cookware details:

  • Instant Pot: Use the stainless steel inner pot for even heating and precise pressure cooking crucial for perfectly cooked jasmine rice and tender salmon fillets.
  • Trivet: The included trivet rack elevates salmon above the rice and liquid, allowing it to steam gently rather than boil or sauté directly, which maintains its delicate texture.

This one-pot method suits busy families seeking a healthy, gluten-free and dairy-free dinner that's both flavorful and hassle-free. The Instant Pot is essential to achieve the recipe’s quick cook time and consistent results; stovetop or traditional pressure cookers won’t yield the same outcome.

Make your next weeknight meal effortless and nourishing with your Instant Pot, the ideal appliance for this Thai-inspired salmon dinner.

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.

If you own a smaller Instant Pot (3-4 quart), reduce ingredient quantities proportionally to avoid overcrowding and ensure even cooking. Similarly, an 8-quart model works fine but may require slight adjustments to cooking times or liquid ratios to maintain texture and flavor.

Using the right pot size ensures juicy salmon, fluffy coconut jasmine rice, and preserves the convenience of this quick, family-friendly, one-pot meal with easy cleanup.

Cookware Swap Guidance

This flavorful recipe thrives as an Instant Pot dish, but if you don’t have one, consider these PanPotPlates-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. Note: rice and salmon texture may vary slightly.
  • Skillet Meals with Lid: Sauté garlic, ginger, and spices in a deep skillet. Add rice, coconut milk, and water, cover tightly and simmer on low until rice is tender. Steam or finish salmon gently on top or in the oven.
  • One-Pot Stove-Top: Use a heavy-bottom pot or Dutch oven to sauté and cook rice and salmon together, adjusting heat and timing carefully to prevent burning or overcooking.
  • Sheet Pan Dinner: Though not one-pot, cook rice separately and bake salmon with Thai spices on a sheet pan; combine when serving for a wholesome meal.

All alternatives maintain the core recipe benefits: gluten-free, dairy-free, healthy, and flavorful—perfect for weeknight family dinners or meal prep needs.

Leftovers Quality

Leftovers from this Instant Pot Thai Spiced Salmon with Coconut Rice make excellent meal prep meals and keep well when refrigerated properly. Store in an airtight container within two hours of cooking to maximize freshness. Consume within 2 days for best flavor and texture.

For reheating, use a microwave-safe container loosely covered to retain moisture. Heat in 30-second increments on medium power, stirring rice gently and monitoring salmon to avoid drying out. Alternatively, warm on the stovetop over low heat with a splash of water or broth to restore creaminess and prevent sticking.

This recipe is less suitable for freezing because the delicate salmon and creamy coconut rice may separate upon thawing. Enjoy leftovers as a delicious and nutritious quick meal within a couple of days.

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