Back
Recipes / Dinner

Instant Pot Caribbean Salmon and Rice with Tropical Salsa - Dump and Go Dinner

Plan This Recipe Print

Instant Pot Caribbean Salmon and Rice with Tropical Salsa - Dump and Go Dinner

Kim
The Cook
4 Servings
12 Ingredients
4 Comments

Take your tastebuds on a tour of the fusion of flavors found on the sunny islands of the Caribbean with this Caribbean Salmon and Rice with Tropical Salsa.

Read More
4 Servings
12 Ingredients
4 Comments

Ingredients

  • 1 pound Salmon Fillet
  • 1 ½ tablespoons Jerk Seasoning
  • ¼ teaspoons Sea Salt #1
  • 2 cups cook Jasmine Rice
  • 15 ounces drain and rinse Black Beans, Canned
  • ¼ teaspoons Sea Salt #2
  • ¼ teaspoons Black Pepper
  • 2 cups peel, pit, and dice Mango
  • ⅔ cups dice Onion, Red
  • 2 tablespoons chop Cilantro, Fresh
  • 1 cup peel, pit, and dice Avocado
  • 1 teaspoon juice Lime

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Rub salmon fillet all over with the jerk seasoning and sea salt #1. Divide among freezer containers.
  2. 3734895 Upgrade to a paid membership 72135 to unlock all instructions 19014
  3. 9919326 Upgrade to a paid membership 14894 to unlock all instructions 59476
  4. 4971490 Upgrade to a paid membership 4318 to unlock all instructions 37041
  5. 1130199 Upgrade to a paid membership 81960 to unlock all instructions 40642

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. 2331256 Upgrade to a paid membership 57037 to unlock all instructions 8356
  3. 1515061 Upgrade to a paid membership 41663 to unlock all instructions 85337
  4. 9751295 Upgrade to a paid membership 37793 to unlock all instructions 13063
  5. 5566331 Upgrade to a paid membership 68297 to unlock all instructions 60410
  6. 2057360 Upgrade to a paid membership 81024 to unlock all instructions 96898
  7. 7508863 Upgrade to a paid membership 85992 to unlock all instructions 88468
  8. 3540664 Upgrade to a paid membership 28766 to unlock all instructions 71063
  9. 2688642 Upgrade to a paid membership 63498 to unlock all instructions 88983
  10. 689429 Upgrade to a paid membership 73570 to unlock all instructions 28457

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Rub salmon filet all over with the jerk seasoning and sea salt #1.
  3. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  4. In an oven safe bowl (that will fit in your inner pot) toss together cooked rice, black beans, salt #2, and pepper. Place on trivet.
  5. Place salmon in a steaming basket or lay on a piece of foil on top of the bowl
  6. Lock cover into place and seal steam nozzle.
  7. Cook on high pressure for 5 minutes.
  8. Quick release pressure.
  9. Remove skin and break salmon into pieces.
  10. In another bowl toss together mango, onion, cilantro, avocado, and lime juice.
  11. Layer rice and beans onto each plate or bowl, top with salmon, and then finish off with mango salsa.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 4 oz salmon
Amount Per Serving
3/4 cup rice
3/4 cup salsa
Calories
617
Total Fat
17g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
62mg
Sodium
944mg
Total Carbohydrates
85g
Fiber
7g
Sugar
23g
Protein
33g
WW Freestyle
6

Categories

shellfish-free, soy-free, gluten-free, dairy-free, traditional, summer, spring, fall, winter, nut-free, gluten-free-dairy-free, kosher, 30-min-meal, egg-free, instant-pot

Categories

shellfish-free, soy-free, gluten-free, dairy-free, traditional, summer, spring, fall, winter, nut-free, gluten-free-dairy-free, kosher, 30-min-meal, egg-free, instant-pot

4 Comments

Join the discussion

  1. Is there a reason that this recipe can’t be added to the actual menus? I’ve looked high and low for it but I can only find the non-Instant Pot version. I realize I could just add the regular one and refer to this recipe while I’m prepping and cooking, it’s just kind of a pain.

    Reply

    1. Hey Robyn, it is likely that you are searching for this recipe on the front end of our site where we only keep about 2,000 recipes free to the public. The rest are members-only and can be found in swappable (where this recipe lives!). If you have questions about swapping we’d love to chat with you in the bottom right-hand corner.

      Reply

  2. This recipe was delicious, but it didn’t work very well in the instant pot. I think my 6 qt instant pot was too full to come to pressure with the rice and beans and the salmon. If I were to do it again, I’d just heat up the rice/beans on the stove and do the salmon alone in the instant pot. Or ditch the instant pot altogether. It took way longer to cook this meal because I had to keep starting my instant pot over and the salmon wasn’t done. But again, it was delicious, so I’ll do it again.

    Reply

    1. We’re sorry to hear this, Laura. We’ll take another look at this and see if we can make any changes to the recipe and send it back to our test kitchens!

      Reply