Prep Time: 10 minutes

Cook Time: 5 minutes

Servings: 4



4 salmon fillets

1/4 cup low-sodium soy sauce

2 tablespoons honey

2 tablespoons mirin (sweet rice wine)

1 tablespoon rice vinegar

1 teaspoon grated ginger

1 teaspoon cornstarch

1 tablespoon water

Sesame seeds (for garnish)

Green onions, sliced (for garnish)



In a small bowl, whisk together the low-sodium soy sauce, honey, mirin, rice vinegar, and grated ginger to make the teriyaki sauce. Set the Instant Pot to “Sauté” mode and heat a little oil on the bottom. Place the salmon fillets into the Instant Pot and sear each side for 1-2 minutes. Pour the teriyaki sauce over the salmon fillets in the Instant Pot.

Close the Instant Pot lid and set the pressure valve to the sealing position. Select the “Manual” or “Pressure Cook” function and set the Cook Time to 3 minutes.

Once the cooking cycle is complete, do a quick release to release the pressure.

Carefully open the Instant Pot lid, remove the salmon fillets, and set aside on a serving platter. In a small bowl, mix the cornstarch and water to create a slurry.

Select the “Sauté” function on the Instant Pot, add the cornstarch slurry to the teriyaki sauce, and cook for 1-2 minutes until the sauce thickens.

Pour the thickened teriyaki sauce over the salmon fillets and garnish with sesame seeds and sliced green onions before serving.


Nutritional Stats:

13g carbs

14g fat

27g protein

0g fiber