Instant Pot Teriyaki Salmon

🧂 Ingredients

• 4 4-6 oz salmon filets
• 2 tsp sesame oil
• 1/2 cup soy sauce, divided
• 3 garlic cloves, finely minced
• 3 tbsp brown sugar
• 2 tbsp honey
• 2 tbsp mirin
• 1 tsp cornstarch
• 1 tsp warm water
• 2-3 tsp sesame seeds
• 3 green onions, sliced on a bias
• 1 cup dry white rice
• 2 cup water
• 1 tsp butter
• 1 pinch salt
• 1 bunch broccoli, chopped

Instructions

• 1 Place the salmon filets in a deep dish and douse them with half of the soy
  sauce. Cover and allow to marinate for 15 minutes.
• 2 Meanwhile, make the rice by adding 1 cup dry white rice, 2 cups water, 1 tsp of
  butter and a pinch of salt to a rice cooker. Then steam the broccoli by using a
  steamer or boil in water for 2 minutes on the stove before draining.
• 3 Pour 1 1⁄2 cups of water into your Instant Pot. Place the trivet in and line the
  top of it with a sheet of aluminum foil.
• 4 Place the salmon filets on top of the foil-lined trivet. Replace the lid and
  pressure cook on high for 4 minutes.
• 5 After the 4 minutes is up, open the valve to quickly release the pressure.
• 6 Remove the salmon, foil, and trivet, and drain any excess liquid from the
  Instant Pot. Set the salmon aside on a plate and tent it with foil.
• 7 Turn your Instant Pot on to saute mode and add sesame oil. Once heated, add the
  garlic and cook until slightly softened and fragrant, about 30 seconds.
• 8 Add in the ginger, remaining soy sauce, brown sugar, honey, and mirin. Whisk
  until just combined.
• 9 In a small bowl, mix together the cornstarch and water to create a slurry. Pour
  into the Instant Pot and bring the mixture to a boil, whisking constantly. Cook
  until the sauce becomes thick and sticky, about 1-2 minutes.
• 10 Turn off the Instant Pot and brush the salmon filets with the sauce. Garnish
  with sesame seeds and sliced green onions. Serve immediately with rice and
  broccoli.

Nutrition Info