Instant Pot Salmon Bowls Recipe

Dinner recipes like this Instant Pot Salmon Bowls recipe is a great way to have delicious toasted chickpeas, quinoa, flaky salmon, and delicious cucumber and tomato toppings all served in a small bowl.

After trying this recipe with the whole family, you will find this making it into your regular rotation for your menu, especially if you love to meal prep for the week in an airtight glass container.

With thick salmon portions, seasoned chickpeas, and an amazing Greek salsa topping, you and everyone else will be perfectly satisfied, making this the best family dinner recipe!

Ingredients used to make Instant Pot Salmon Bowls:

Toasted chickpeas 

• Chickpeas, drained, rinsed, and patted dry 
• Olive oil 
• Salt 
• Ground black pepper 
• Garlic powder
• Oregano 

Quinoa 

• Quinoa 
• Water 
• Salt 
• Olive oil 

Salmon:

• Fresh salmon fillets 
• Salt 
• Black pepper 
• Garlic powder 
• Oregano 

To assemble 

• Cucumber, diced 
• Cherry tomatoes, halved  
• Pitted kalamata olives
• Hummus 
• Crumbled feta cheese 
• Chopped fresh parsley 

How to make Instant Pot Salmon Bowls:

Toast the chickpeas

1. Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper. 
2. Season the chickpeas. Toss chickpeas with olive oil, salt, pepper, garlic powder, and oregano.
3. Bake. Spread the chickpeas over the prepared baking sheet in a single layer and bake for 20-25 minutes, or until crispy.

For the quinoa

1. Rinse. Rinse the quinoa under cold water.
2. 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.
3. Fluff. Remove the saucepan from the heat, uncover, and fluff the quinoa with a fork.

For the Instant Pot salmon

1. Season the salmon. Season the salmon filets with salt, pepper, garlic powder, and oregano.
2. Cook. Place the salmon filets, skin-side-down, on top of a trivet in the Instant Pot. Cooking salmon on high pressure for 3 minutes before performing a manual release (quick release).

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 the cooked salmon filet on top of each bowl along with a large dollop of hummus. Sprinkle each serving with feta cheese and garnish with parsley for the complete meal. 

Quinoa substitutions for salmon rice bowls

If you don’t love quinoa or might not have any on hand, you can use cauliflower rice, brown rice, jasmine rice, or any of your favorite rice options in its place for this delicious meal.

Toppings to add to this Instant Pot salmon rice bowl: 

A simple way to add more fresh flavors or fresh veggies is by toppings. Here are even more to use or substitute for this perfect meal:

1. Sesame seeds
2. Siracha mayo
3. Creamy avocado sauce
4. Green onion
5. Lemon juice or lemon slices
6. Coconut aminos

How to store leftover salmon

Store any leftover salmon in an airtight container in the fridge until the next day, or up to 5 days from making the ultimate nutritious meal. 

The best Instant Pot recipes:

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Serves: 4

Instant Pot Salmon Bowls Recipe

Dinner recipes like this Instant Pot Salmon Bowls recipe is a great way to have delicious toasted chickpeas, quinoa, flaky salmon, and delicious cucumber and tomato toppings all served in a small bowl.

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Ingredients

Toasted Chickpeas

• 2 cans chickpeas drained, rinsed, and patted dry
• 1 Tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon oregano

Quinoa

• 1 cup quinoa
• 2 cups water
• ½ teaspoon salt
• 1 teaspoon olive oil

Salmon

• 1 pound salmon cut into 4 filets
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon oregano

Toppings

• 1 cucumber diced
• 1 ½ cups cherry tomatoes halved
• 1 cup pitted kalamata olives
• 1 cup hummus
• ¾ cup crumbled feta cheese
• ½ cup chopped fresh parsley

Instructions

Toasted Chickpeas

• Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.

• Season the chickpeas. Toss chickpeas with olive oil, salt, pepper, garlic powder, and oregano.

• Bake. Spread the chickpeas over the prepared baking sheet and bake for 20-25 minutes, or until crispy.

Quinoa

• Rinse. Rinse the quinoa under cold water.

• 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.

• Fluff. Remove the saucepan from the heat, uncover, and fluff the quinoa with a fork.

Instant Pot Salmon

• Season the salmon. Season the salmon filets with salt, pepper, garlic powder, and oregano.

• 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.

• 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.

Notes

If you don’t love quinoa or might not have any on hand, you can use cauliflower rice, brown rice, jasmine rice, or any of your favorite rice options in its place for this delicious meal.

Nutrition

Calories: 614 kcal · Carbohydrates: 45 g · Protein: 39 g · Fat: 32 g · Saturated Fat: 7 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 14 g · Cholesterol: 87 mg · Sodium: 2605 mg · Potassium: 1271 mg · Fiber: 10 g · Sugar: 3 g · Vitamin A: 1300 IU · Vitamin C: 25 mg · Calcium: 264 mg · Iron: 6 mg

Equipment

• Baking Sheet

• parchment paper

• Medium Saucepan

• Instant Pot

• Instant Pot Trivet

Recipe Details

Course: Main Course

Cuisine: American

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