Instant Pot Salmon Risotto

How to Make Instant Pot Salmon Risotto

1. 1

   Step 1: Sauté aromatics in the Instant Pot

   Set the Instant Pot to Sauté (Normal) and heat the olive oil. Add the chopped shallot and a pinch of salt and cook until softened, 2–3 minutes, then stir in the minced garlic and cook another 30 seconds until fragrant. Scrape any browned bits from the bottom to prevent a burn warning.

   For this step

   • 1 tbspextra-virgin olive oil
   • 1 smallsmall shallot, finely chopped
   • 2 clovesgarlic cloves, minced
   • 1 tsp salt (plus pepper to taste)kosher salt and freshly ground black pepper
   
2. 2

   Step 2: Add rice and broth, deglaze and pressure-cook

   Pour in the wild rice blend and the chicken broth, scraping the bottom to deglaze thoroughly. Lock the lid and set the Instant Pot to Manual/Pressure High for 22 minutes. When the cook time finishes, allow a 10-minute natural pressure release, then quick-release any remaining pressure and carefully open the lid.

   For this step

   • 1 1/2 cupswild rice blend (dry)
   • 3 cupslow-sodium chicken broth (or vegetable broth)
   
3. 3

   Step 3: Top with salmon and steam briefly

   Season the salmon fillets with a little salt and pepper and place them skin-side down directly on top of the cooked wild rice. Lock the lid and pressure cook on High for 1 minute, then immediately quick-release. This short steam will poach the salmon through without overcooking the rice.

   For this step

   • 2 6-oz filletssalmon fillets (6-oz / about 170 g each)
   
4. 4

   Step 4: Finish risotto and check salmon

   Carefully remove the salmon to a plate and set Instant Pot to Sauté off (or Keep Warm). Stir the butter and grated Parmesan into the rice until creamy; add lemon zest and a squeeze of juice and adjust seasoning with salt and pepper. Flake the salmon and gently fold into the risotto, or serve the fillets on top.

   For this step

   • 2 tbspunsalted butter
   • 1/2 cupgrated Parmesan
   • 1 mediumlemon (zest + juice)
   
5. 5

   Step 5: Serve

   Divide the risotto among bowls, top with the flaked or whole salmon, and finish with an extra twist of lemon and freshly ground pepper. Leftovers keep tightly covered in the fridge for up to 2 days — reheat gently to preserve texture.
   

1. Set the Instant Pot to Sauté (Normal) and heat the olive oil. Add the chopped shallot and a pinch of salt and cook until softened, 2–3 minutes, then stir in the minced garlic and cook another 30 seconds until fragrant. Scrape any browned bits from the bottom to prevent a burn warning.
2. Pour in the wild rice blend and the chicken broth, scraping the bottom to deglaze thoroughly. Lock the lid and set the Instant Pot to Manual/Pressure High for 22 minutes. When the cook time finishes, allow a 10-minute natural pressure release, then quick-release any remaining pressure and carefully open the lid.
3. Season the salmon fillets with a little salt and pepper and place them skin-side down directly on top of the cooked wild rice. Lock the lid and pressure cook on High for 1 minute, then immediately quick-release. This short steam will poach the salmon through without overcooking the rice.
4. Carefully remove the salmon to a plate and set Instant Pot to Sauté off (or Keep Warm). Stir the butter and grated Parmesan into the rice until creamy; add lemon zest and a squeeze of juice and adjust seasoning with salt and pepper. Flake the salmon and gently fold into the risotto, or serve the fillets on top.
5. Divide the risotto among bowls, top with the flaked or whole salmon, and finish with an extra twist of lemon and freshly ground pepper. Leftovers keep tightly covered in the fridge for up to 2 days — reheat gently to preserve texture.