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. 1162972 Upgrade to a paid membership 81499 to unlock all instructions 9238
  3. 9349300 Upgrade to a paid membership 44886 to unlock all instructions 21033
  4. 2786536 Upgrade to a paid membership 14951 to unlock all instructions 16316
  5. 8328171 Upgrade to a paid membership 14262 to unlock all instructions 18693

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. 3529561 Upgrade to a paid membership 15875 to unlock all instructions 49638
  3. 1213821 Upgrade to a paid membership 90554 to unlock all instructions 23820
  4. 7150979 Upgrade to a paid membership 22758 to unlock all instructions 20455
  5. 8595789 Upgrade to a paid membership 21080 to unlock all instructions 95469
  6. 1815651 Upgrade to a paid membership 79990 to unlock all instructions 95952
  7. 4618163 Upgrade to a paid membership 81194 to unlock all instructions 38878
  8. 9033219 Upgrade to a paid membership 29891 to unlock all instructions 66352
  9. 3790810 Upgrade to a paid membership 84878 to unlock all instructions 69398
  10. 43376 Upgrade to a paid membership 41595 to unlock all instructions 24488

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.

Categories

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

Categories

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

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