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SeafoodSoyEggsFishApplianceUnder 1 HourUnder 45 MinutesPressure CookerPescatarianUnder 30 MinutesEasySeafood

Instant Pot Miso Butter Salmon And Ginger Rice

This Instant Pot miso butter salmon and ginger rice is a fast, deeply flavorful weeknight meal that cooks all in one pot. Rich miso butter melts into the salmon as it steams, while the rice absorbs gingery, savory seasoning for a cozy, aromatic base. Edamame and bok choy cook right alongside everything else, making the whole bowl balanced and effortless. It’s a satisfying, streamlined dinner that delivers layered flavor with minimal hands-on time.

Joelle Park & Raquel Alessi
Tasty Team
Total Time

25 minutes

25 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Instant Pot Miso Butter Salmon And Ginger Rice
Total Time

25 minutes

25 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Ingredients

for 2 servings

  • 2 tablespoons white miso paste
  • 2 tablespoons unsalted butter, softened
  • 1 ½ tablespoons pure maple syrup
  • 2 5-ounce) skinless center-cut salmon fillets
  • 2 ½ cups warm water
  • 1 ½ cups uncooked short-grain white rice, rinsed
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon mirin
  • 2 teaspoons instant dashi granules
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon kosher salt
  • 1 cup frozen shelled edamame
  • 3 baby bok choys, halved lengthwise
  • Yellow pickled daikon radish rounds, sliced into half-moons, for garnish
  • thinly sliced scallion, for garnish
  • Furikake rice seasoning, for garnish

Nutrition Info

  • Calories 612
  • Fat 27g
  • Carbs 47g
  • Fiber 6g
  • Sugar 7g
  • Protein 42g

Estimated values based on one serving size.

Preparation

  1. Stir together the miso, butter, and maple syrup in a small bowl until smooth. Set aside.
  2. Pat the salmon fillets dry, and spread the miso butter evenly over the tops and sides. Set aside.
  3. Place the water and rinsed rice in the cooker insert of an Instant Pot. Stir in the ginger, mirin, dashi, sesame oil, and salt. Scatter the edamame evenly over the rice mixture, then arrange the bok choy halves on top, cut side up. Place the miso butter-coated salmon fillets directly on top of the bok choy.
  4. Secure the lid on the Instant Pot, and set the valve to the Sealing position. Cook on high pressure for 2 minutes. Let naturally release for 6 minutes, then manually release the remaining pressure.
  5. Carefully open the Instant Pot, and lift out the salmon; set aside. Scoop the rice, edamame, and bok choy evenly into 2 bowls, and top each with 1 salmon fillet. Garnish with the pickled daikon, scallions, and a sprinkle of furikake. Serve immediately.
  6. Enjoy!
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Instant Pot Miso Butter Salmon And Ginger Rice