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Instant Pot Thai Spiced Salmon with Coconut Rice

By PanPotPlates Editorial TeamPublished Apr 8, 2026 | Updated Oct 17, 2026
Thai-Inspired 55 mins instantpotonepotpescatarianfamilydinnerglutenfreedairyfreeflavorfulmealpreptimessaver

Pressure-cooked salmon served with coconut jasmine rice, curry spices, cilantro and green onions. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 10 minutes; additional elapsed time 30 minutes; total about 55 minutes. Additional time includes about 15 minutes to reach pressure plus the release and resting stages; your cooker may take longer. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Instant Pot Thai Spiced Salmon with Coconut Rice
Prep 15 min
Cook 10 min
Total 55 min
Servings 4
Difficulty easy
Cuisine Thai-Inspired

Recipe Details

Prep15 min
Cook10 min
Total55 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
Ingredients for Instant Pot Thai Spiced Salmon with Coconut Rice
Ingredients for Instant Pot Thai Spiced Salmon with Coconut Rice

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 a compatible trivet above the rice mixture and arrange the salmon on the trivet, clear of the liquid and lid. Follow the appliance fill limits.
  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. After pressure is fully released, open the lid and check the thickest part of the salmon reaches 145 F (63 C). Continue cooking if necessary, then carefully lift the fillets from the trivet.
  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.
Instant Pot Thai Spiced Salmon with Coconut Rice cooking in the recommended pan or pot
Instant Pot Thai Spiced Salmon with Coconut Rice cooking in the recommended pan or pot

Timing note

Allow for preparation, sauteing, pressure build-up, 6 minutes at pressure, 10 minutes natural release, remaining release and finishing.

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