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.

Quick Info

⏱️ 25 min • 🍽️ 2 servings

Nutrition

612 cal • 42g protein • 47g carbs • 27g fat

Tags

[Easy] • [Under 30 Minutes] • [Pescatarian] • [Under 45 Minutes] • [Under 1 Hour]

Ingredients

• 2 tablespoons white miso paste
• 2 tablespoons unsalted butter, softened
• 1½ tablespoons pure maple syrup
• 2 (5-ounce) skinless center-cut salmon fillets
• 2½ cups warm water
• 1½ 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 choy, halved lengthwise
• Yellow pickled daikon radish rounds, sliced into half-moons, for garnish
• Thinly sliced scallions, for garnish
• Furikake rice seasoning, for garnish

Instructions Preview

1. Stir together the miso, butter, and maple …
2. Pat the salmon fillets dry, and spread the…
3. Place the water and rinsed rice in the coo…

…and 3 more steps

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Recipe by: Joelle Park, Raquel Alessi • From: Tasty