This Thai Salmon Bowl with Peanut sauce is one of our favorite new recipes since discovering how easy it is to prepare salmon in our Instant Pot.
We’ve recently made it a larger priority to batch meal prep a couple of times a week in order to have grab and go food on hand and ready for busy days or nights.
Batch meal prep means choosing recipes that are easy to execute and that’s one of the reasons we love this Thai salmon bowl with peanut sauce. We cook both the quinoa and salmon in the Instant Pot (we have a small and large Instant Pot, so usually we do both at the same time). While it’s cooking we chop up the vegetables and microwave some edamame from the freezer.
Once the salmon and quinoa are cooked and the vegetables chopped, we arrange the ingredients in our favorite meal prep containers for several meals.
Sometimes we keep everything separate if we’re in a hurry and know we’ll have time the next day at lunchtime (it does last longer if separated). However, if we are all headed out for busy days, we just assemble everything so it’s all ready to go. It’s really a personal preference.
We have posts on how to cook salmon in the Instant Pot and how to cook quinoa in the Instant Pot so feel free to check them out if it’s your first time or you need a refresher on all the details. But if you just want the crib notes…
Cooking the Salmon
The salmon is cooked for 1-minute pressure and 5 minutes of natural pressure release on a trivet with 1 cup of water and a tablespoon of lemon juice (don’t forget to season with salt and pepper), or 3 minutes for frozen salmon. The quinoa is rinsed and cooked with a 1:1.5 ratio with water and a half teaspoon of salt, one-minute pressure and 10 minutes of natural release.
Once the salmon and quinoa are cooked, either assemble in your favorite meal prep containers with veggies and peanut sauce or refrigerate for later.
In this recipe, we are assuming you are making this into 4 servings, however, depending on how large a portion you prefer, it can easily be made into 6 meals. You may want to add more of the veggies, feel free to do so! Our favorite veggies to include in the Thai salmon bowl are red peppers, carrots, spinach, and edamame. We used a jarred peanut sauce, but you can easily make your own.
More Salmon Recipes
If you’re looking for more salmon recipes check out our spicy pan-seared chili lime salmon or check out this teriyaki salmon ramen bowl from our friend Dana at Killing Thyme.
Instant Pot Salmon
- 4 salmon portions
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/8 tsp black pepper
Instant Pot Quinoa
- 1 cup quinoa rinsed
- 1 1/2 cup water
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 cups spinach
- 1 red pepper thinly sliced
- 1/2 cup carrots shredded
- 1/2 cup edamame
- 1/2 cup peanut sauce
- Place one cup of water and lemon juice in Instant Pot. Place trivet in pot and arrange salmon, skin side down, on the trivet and season with salt and pepper. Close and seal lid. Pressure cook for 1 minute for refrigerated salmon, 3 minutes for frozen. Let pressure naturally release for 5 minutes and carefully release remaining pressure and remove lid.
- Place 1 cup rinsed quinoa, 1 1/2 cup water, and 1/2 tsp salt in Instant Pot. Close and seal lid. Pressure cook for 1 minute and let pressure naturally release for 10 minutes. Carefully release any remaining pressure and open lid. Fluff quinoa with a fork and let cool.
- Divide salmon and quinoa between four meal prep containers. Divide remaining ingredients between bowls and drizzle with peanut sauce (or store in a small sauce container to help make the bowl last longer.