# Instant Pot Salmon Risotto > A cozy one-pot Instant Pot main: nutty wild rice cooked risotto-style and finished with flaky salmon, butter, and Parmesan for a creamy, comforting weeknight dinner. Pressure cooking cuts the hands-on time while keeping flavors bright — lemon and a sprinkle of cheese bring it all together. Canonical URL: https://www.topshelf.recipes/recipes/instant-pot-salmon-wild-rice-risotto ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe This Instant Pot Salmon Risotto takes the comforting creaminess of risotto and marries it to a hearty wild rice blend, so you get both the rice’s chew and the silkiness you expect from a risotto. Using a wild rice blend gives the dish a toasty, nutty backbone that stands up to the richness of salmon; pressure cooking shortens the hands-on time and helps tenderize the grains while preserving that pleasant bite. Finishing the pot with butter, Parmesan, and a bright squeeze of lemon rounds the flavors and turns the grains almost luxuriously creamy without constant stirring. What makes this version work is the two-stage pressure method: a longer cook for the rice followed by a very short steam for the salmon, which keeps the fish flaky and tender without turning it mealy. Small steps like thoroughly deglazing to avoid a burn warning, letting a 10-minute natural release for the rice, and only stirring in cold butter and cheese off heat produce the best texture. This is a weeknight main that reads special enough for company, and it’s forgiving—great for cooks who want a restaurant-style plate with practical timing and minimal babysitting. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 30 minutes - Total Time: 40 minutes - Servings: 3 - Difficulty: Medium - Category: Instant Pot ## Ingredients ### Sauté aromatics in the Instant Pot - 1 tbsp extra-virgin olive oil - 1 small small shallot, finely chopped - 2 cloves garlic cloves, minced - 1 tsp salt (plus pepper to taste) kosher salt and freshly ground black pepper ### Add rice and broth, deglaze and pressure-cook - 1 1/2 cups wild rice blend (dry) - 3 cups low-sodium chicken broth (or vegetable broth) ### Top with salmon and steam briefly - 2 6-oz fillets salmon fillets (6-oz / about 170 g each) ### Finish risotto and check salmon - 2 tbsp unsalted butter - 1/2 cup grated Parmesan - 1 medium lemon (zest + juice) ## Instructions ### 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. ### 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. ### 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (about 1¾ cups): - Calories: 768 kcal - Protein: 39.9 g - Carbohydrates: 48.8 g - Fat: 46 g - Saturated Fat: 15.5 g - Trans Fat: 0.2 g - Fiber: 11.5 g - Sugar: 10.5 g - Added Sugars: 0 g - Cholesterol: 53 mg - Sodium: 2167 mg - Potassium: 1170 mg - Calcium: 367 mg - Iron: 4.5 mg - Vitamin D: 0 mcg ## Tips ### Deglaze the pot thoroughly After sautéing shallots and garlic, scrape every browned bit off the bottom with broth so the Instant Pot won’t trigger a burn warning during pressure cooking. ### Stick to the natural release Allowing the rice a 10-minute natural pressure release finishes hydration gently and prevents a gritty center that happens with a straight quick release. ### Short steam for salmon One minute at high pressure with an immediate quick release is enough to poach 6-ounce fillets through while avoiding overcooking the rice beneath. ### Finish off off-heat Turn the Instant Pot off before stirring in butter and Parmesan so they emulsify into a creamy finish without separating from residual high heat. ### Use room-temperature butter Adding slightly softened butter helps it incorporate faster into the rice, producing a silkier risotto texture without clumps. ## Variations and Substitutions ### Vegetarian mushroom version Omit the salmon and use vegetable broth; sauté 8 ounces of cremini or shiitake mushrooms until golden, then fold them in with the butter and Parmesan for an earthy, satisfying main. ### Creamier Arborio hybrid Swap half the wild-rice blend for Arborio or Carnaroli rice and reduce the pressure time for the mixture by 2–3 minutes to make a more traditional, ultra-creamy risotto texture. ### Different fish choices Firm white fish like cod or halibut will work with the same 1-minute steam, while oily fish like trout or mackerel add stronger flavor—adjust lemon accordingly. ### Herbed lemon twist Fold in chopped dill, chives, or parsley with the butter and Parmesan and finish with extra lemon zest for a fresher, spring-forward flavor profile. ## Notes This recipe shines for busy weeknights when you want a comforting, restaurant-style meal without fuss. The two short pressure cycles give the wild rice deep flavor and just-right flaky salmon. ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 2 days; salmon texture will soften after chilling. Reheat gently over low heat on the stovetop with a splash of broth or cream to loosen the rice, or microwave in short bursts, stirring between intervals to preserve creaminess and avoid overcooking the fish. ### Serving Suggestions Serve the risotto bowls with a crisp green salad dressed in lemon vinaigrette or quick sautéed greens like spinach or Swiss chard to brighten the plate. For drinks, a chilled unoaked Chardonnay or a citrusy Sauvignon Blanc pairs well, while a light beer complements the nutty wild rice; finish with extra lemon wedges at the table. ## Frequently Asked Questions ### Can I use plain brown rice or white rice instead of the wild rice blend? You can, but cooking times and textures will change: brown rice needs longer (about 24–26 minutes at pressure) and yields a chewier result, while white rice will cook faster and could become mushy, so reduce the initial pressure time and adjust liquid accordingly. ### Will the salmon get overcooked sitting on hot rice? The brief 1-minute pressure step with an immediate quick release gently steams the salmon; because it’s a very short burst, the fish finishes tender and flaky rather than dry—don’t increase that time. ### What if I get a burn warning? If a burn warning appears, release pressure, remove the lid and scrape any stuck bits, then add up to 1/4 cup more liquid and restart the cooking time; ensuring thorough deglazing before sealing usually prevents this. ### Can I cook the salmon simultaneously with the rice from the start? Not recommended—the salmon will overcook during the rice’s 22-minute pressure cycle. The two-stage method preserves texture by adding the fish only after the rice is fully tender. ### How can I tell when the risotto texture is right? You’re aiming for grains that are tender but still have a little bite rather than mush; after stirring in butter and Parmesan, the mixture should be glossy and cohesive, not dry—if it’s too firm, loosen with a few tablespoons of warm broth. ## Related Recipes and Guides - [Instant Pot Beef Chili](https://www.topshelf.recipes/recipes/instant-pot-beef-chili) - [Instant Pot Strawberry Jam](https://www.topshelf.recipes/recipes/instant-pot-strawberry-jam) - [Instant Pot Swedish Meatballs in Creamy Gravy](https://www.topshelf.recipes/recipes/instant-pot-swedish-meatballs-creamy-gravy) - [Snake River Farms Beef Tallow Instant Pot Braised Short Ribs](https://www.topshelf.recipes/recipes/snake-river-farms-beef-tallow-instant-pot-braised-short-ribs) - [Instant Pot Beef Stew — Tender Chuck in 45 Minutes](https://www.topshelf.recipes/recipes/instant-pot-beef-stew-tender-chuck-45-min) - [Instant Pot Red Lentil Dal](https://www.topshelf.recipes/recipes/instant-pot-red-lentil-dal-coconut-turmeric) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)