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Instant Pot Salmon Teriyaki with Asparagus and Mushrooms - Dump and Go Dinner

This Instant Pot Salmon Teriyaki recipe is a well-balanced meal with asparagus and mushrooms. Quick and delicious, salmon cooks beautifully in your Instant Pot for dinner!
4 Servings Recipe By

Ingredients

  • 1 pound Salmon Fillet
  • 7 tablespoons Teriyaki Sauce
  • 2 tablespoons Honey
  • 2 1/2 cups dice Asparagus
  • 1 1/4 cups slice Onion
  • 1 cup slice Mushrooms, Shiitake

Serving Day Ingredients

  • 1 cup Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 oz salmon & 1/2 cup veggies
  • 321 Calories
  • 15g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 62mg Cholesterol
  • 1025mg Sodium
  • 19g Total Carb
  • 3g Fiber
  • 14g Total Sugars (Includes 12g Added Sugars)
  • 27g Protein
  • 3 WW Freestyle

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. Add water and trivet to the Instant Pot.
  3. Place the salmon steaks, teriyaki sauce and honey in an oven proof bowl.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 3 minutes.
  6. Quick release pressure.
  7. Place the steamer basket on top of the salmon. Add asparagus, onion and mushrooms .
  8. Lock lid into place and seal steam nozzle.
  9. Cook on high pressure for 0 minutes.
  10. Quick release pressure.
  11. Serve salmon with veggies and sauce.

Freeze For Later Cooking Directions

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. Place a gallon bag inside the oven proof pan/bowl you plan to use in your Instant Pot. Place salmon, teriyaki sauce and honey into bag and flash freeze inside pan to maintain round shape.
  2. In quart freezer bag, place asparagus, onion and mushrooms.
  3. Seal, label and freeze both bags together.

Make From Frozen Serving Day Directions

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

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add water and trivet to the Instant Pot.
  4. Grease the oven proof pan you used as a mold. Add frozen contents to the pan and create a foil sling to lower it on the trivet. Lock lid and seal steam nozzle.
  5. Cook on high pressure for 3 minutes.
  6. Quick release pressure.
  7. Place the steamer basket on top of the salmon. Add asparagus, onion and mushrooms .
  8. Lock lid into place and seal steam nozzle.
  9. Cook on high pressure for 0 minutes.
  10. Quick release pressure.
  11. Serve salmon with veggies and sauce.

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