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Instant Pot Salmon Bowls
Tuba

Instant Pot Salmon Bowls

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. With just 25 minutes of prep and a quick 30-minute cook time, this dish is as convenient as it is delicious.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 614
Ingredients Equipment Method Nutrition

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

Equipment

  • Instant Pot

Method
 

  1. Toasted Chickpeas
  2. Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  3. Season the chickpeas. Toss chickpeas with olive oil, salt, pepper, garlic powder, and oregano.
  4. Bake. Spread the chickpeas over the prepared baking sheet and bake for 20-25 minutes, or until crispy.
  5. Quinoa
  6. Rinse. Rinse the quinoa under cold water.
  7. 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.
  8. Fluff. Remove the saucepan from the heat, uncover, and fluff the quinoa with a fork.
  9. Instant Pot Salmon
  10. Season the salmon. Season the salmon filets with salt, pepper, garlic powder, and oregano.
  11. 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.
  12. 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.

Nutrition

Calories: 614kcalCarbohydrates: 45gProtein: 39gFat: 32gSaturated Fat: 7gCholesterol: 87mgSodium: 2605mgPotassium: 1271mgFiber: 10gSugar: 3gVitamin A: 1300IUVitamin C: 25mgCalcium: 264mgIron: 6mg
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