These Instant Pot Salmon Bowls are a vibrant, flavor-packed meal that brings the best of Asian cuisine to your table in under an hour. Tender, flaky salmon pairs perfectly with nutty brown rice, crisp veggies, and a savory-sweet glaze that dances on your taste buds. Each bite is a harmony of textures—creamy, crunchy, and satisfying—while the bold umami flavors keep you coming back for more.
With just 25 minutes of prep and a quick 30-minute cook time, this dish is as convenient as it is delicious. Packed with 39g of protein and a rainbow of nutrients, it’s a wholesome, restaurant-worthy meal you’ll feel great about serving. Perfect for busy weeknights or impressing guests, these bowls are a true crowd-pleaser!
Ingredients for Instant Pot Salmon Bowls
- Toasted Chickpeas:
- 2 cans chickpeas, drained, rinsed, and patted dry (patting dry ensures crispiness)
- 1 Tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- Quinoa:
- 1 cup quinoa (rinsed to remove bitterness)
- 2 cups water
- ½ teaspoon salt
- 1 teaspoon olive oil
- Salmon:
- 1 pound salmon, cut into 4 filets (skin-on or skinless, your preference)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- Toppings:
- 1 cucumber, diced
- 1 ½ cups cherry tomatoes, halved
- 1 cup pitted kalamata olives
- 1 cup hummus (store-bought or homemade)
- ¾ cup crumbled feta cheese (substitute with goat cheese if preferred)
- ½ cup chopped fresh parsley (for garnish)
Step-by-Step Instructions
- Prepare the Toasted Chickpeas:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, toss the chickpeas with olive oil, salt, pepper, garlic powder, and oregano until evenly coated.
- Spread the chickpeas in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until crispy and golden brown. Stir halfway through for even cooking.
- Cook the Quinoa:
- Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
- In a medium saucepan, combine the rinsed quinoa, water, salt, and olive oil. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender.
- Remove from heat, uncover, and fluff the quinoa with a fork.
- Cook the Salmon in the Instant Pot:
- Season the salmon filets with salt, pepper, garlic powder, and oregano on both sides.
- Place the salmon filets, skin-side-down, on top of a trivet in the Instant Pot.
- Cook on high pressure for 3 minutes, then perform a manual release. The salmon should be opaque and flake easily with a fork.
- Assemble the Salmon Bowls:
- Divide the cooked quinoa evenly between 4 bowls.
- Add a portion of the toasted chickpeas to each bowl.
- Top with diced cucumber, halved cherry tomatoes, and kalamata olives.
- Place a salmon filet on top of each bowl and add a generous dollop of hummus.
- Sprinkle with crumbled feta cheese and garnish with chopped fresh parsley.
Creative Toppings & Sauces to Elevate Your Salmon Bowls
While the recipe already includes delicious toppings like hummus, feta, and parsley, you can customize your bowls even further! Try adding a drizzle of tzatziki or lemon-dill sauce for a tangy twist. For a spicy kick, mix sriracha with mayo or Greek yogurt. Fresh avocado slices, pickled red onions, or a sprinkle of toasted sesame seeds can also add extra flavor and texture.
How to Store and Reheat Your Salmon Bowls
Store the components of your salmon bowls separately to maintain freshness. Keep the quinoa, chickpeas, and toppings in airtight containers in the fridge for up to 3 days. The salmon is best enjoyed fresh but can be stored for 1-2 days. To reheat, warm the quinoa and chickpeas in the microwave or on the stovetop. For the salmon, gently reheat it in a skillet over low heat to avoid overcooking.
Quick Tips to Save Time in the Kitchen
If you’re short on time, use pre-cooked quinoa or canned chickpeas (just pat them dry and toast them in the oven for 10 minutes). You can also prep the toppings (like chopping cucumbers and tomatoes) the night before. For the salmon, skip the Instant Pot and pan-sear it for 3-4 minutes per side—it’s just as delicious and even faster!
Recipe Variations to Mix Things Up
Swap out the salmon for grilled shrimp or chicken if you prefer. For a vegetarian option, double the chickpeas or add roasted sweet potatoes. If quinoa isn’t your thing, try cauliflower rice or couscous as a base. You can also experiment with different spices, like smoked paprika or cumin, to give the chickpeas a new flavor profile.
Essential Equipment for Perfect Salmon Bowls
An Instant Pot is key for cooking the salmon quickly, but a stovetop steamer or skillet works too. For the chickpeas, a rimmed baking sheet and parchment paper ensure even crisping. A fine-mesh strainer is handy for rinsing quinoa, and a fork is essential for fluffing it after cooking. Don’t forget a sharp knife for prepping your toppings!
Instant Pot Salmon Bowls
Equipment
- Instant Pot
Ingredients
Toasted Chickpeas
- 2 cans chickpeas drained, rinsed, and patted dry
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
Quinoa
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1 teaspoon olive oil
Salmon
- 1 pound salmon cut into 4 filets
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
Toppings
- 1 cucumber diced
- 1 1/2 cups cherry tomatoes halved
- 1 cup pitted kalamata olives
- 1 cup hummus
- 3/4 cup crumbled feta cheese
- 1/2 cup chopped fresh parsley
Instructions
- Toasted Chickpeas
- Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Season the chickpeas. Toss chickpeas with olive oil, salt, pepper, garlic powder, and oregano.
- Bake. Spread the chickpeas over the prepared baking sheet and bake for 20-25 minutes, or until crispy.
- Quinoa
- Rinse. Rinse the quinoa under cold water.
- Cook the quinoa. Combine the quinoa, water, salt, and olive oil in a medium saucepan. Bring the water to a boil. Reduce the heat to low, cover and simmer for 15 minutes.
- Fluff. Remove the saucepan from the heat, uncover, and fluff the quinoa with a fork.
- Instant Pot Salmon
- Season the salmon. Season the salmon filets with salt, pepper, garlic powder, and oregano.
- Cook. Place the salmon filets, skin-side-down, on top of a trivet in the Instant Pot. Cook on high pressure for 3 minutes before performing a manual release.
- Assemble the salmon bowls: Divide the quinoa between 4 bowls (each bowl will serve 1 person). Divide the toasted chickpeas between the bowls. Divide the cucumber, cherry tomatoes, and Kalamata olives between the bowls. Lay a salmon filet on top of each bowl along with a large dollop of hummus. Sprinkle each serving with feta cheese and garnish with parsley.