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Sep 20

Instant Pot Chipotle Lime Salmon Bowls

Keto
Paleo
Whole30
Gluten Free
Less than 30 minutes
Instant Pot
Keto
Paleo
Whole30
Gluten Free
Less than 30 minutes
Instant Pot

Instant Pot Chipotle Lime Salmon Bowls are served over a bed of flavored cauliflower rice for the ultimate nutritious meal! Dressed up with an amazing Chipotle Lime Vinaigrette, this recipe is sure to please. So easy to make in your Instant Pot, making this dish a spectacular option for a busy weeknight or for meal prep!

For the many ways to make salmon, let’s just discuss the reasons why the Instant Pot is superior.

  1. Easiest possible way to make salmon and completely hands off. No checking on the fish, adjusting heat, etc. Walk away and come back later!
  2. Perfectly tender and flaky!
  3. On the table in less than 30 minutes!

Do you see my excitement here?

Judging by the way you all LOVE my Instant Pot Lemon Pepper Salmon, I knew I wanted to try a different flavor combo. Still giving you the texture you love, but now adding in some cauliflower rice for a complete meal.

On a weeknight where I needed an easy, healthy, and Whole30 approved meal to make for my dear friend, THIS was the recipe I used. Chipotle lime is one of my favorite flavor combos (just check out my sheet pan chicken fajitas or grilled flank steak for more evidence). The sauce created is downright addicting!

Shortly after devouring her Chipotle Lime Salmon Bowl, my friend texted me with a simple: “OMG, that chipotle sauce….I want to put it on everything.”

And it worked perfectly here with this meal. A simple rub for the salmon, and while the salmon is in the IP, blend up the chipotle lime sauce. You’ll slather the salmon in this deliciousness, and then dump all over the cauliflower rice.

Oh yeah, the cauliflower rice! This can be made in one of 2 ways: on the stovetop while the salmon is cooking, or in the IP after the salmon is cooked.

Go ahead and add even more topping to this bowl when ready to devour: chopped fresh cilantro, avocado, even salsa. Get crazy!

 

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Instant Pot Chipotle Lime Salmon Bowls

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Amy Rains
5 from 3 votes
Print

Ingredients

For the Salmon:

  • 1 cup water
  • 3-4 4-5 oz salmon filets with skin about 1 inch thick
  • 1/4 tsp sea salt
  • 1/2 tsp chipotle chili powder
  • 1 tsp cumin

For the Chipotle Lime Vinaigrette:

  • 2 limes juiced
  • 1 tbsp white vinegar or apple cider vinegar
  • 1/2 cup avocado oil or olive oil
  • 2 tsp chipotle chili powder
  • 1/2 tsp sea salt
  • 1/4 cup chopped fresh cilantro

For the Cauliflower Rice:

  • 1 large head of cauliflower
  • 1 tbsp avocado oil or olive oil
  • 1/2 cup diced white onion
  • 1 tsp garlic powder

Instructions

  1. Place water in the bottom of your Instant Pot. Place the steamer rack on top of the water, handles extended up. 

  2. In a small bowl, combine the salt, chipotle spice, and cumin. Season your salmon with the spice mixture, rubbing the filets. Place the salmon on your rack, skin side down. 

  3. Secure the lid to your Instant Pot, ensuring the valve is in the sealed position.  Select the "steam" function (can also use the manual function) and adjust the time to 4 minutes. If salmon is thicker than 1 inch, you may need to add an additional 1-2 minutes. Use a quick release when cook time is complete.

  4. While salmon is cooking, make the chipotle lime vinaigrette. In a blender or food processor, blend all ingredients until smooth, set aside. 

  5. Now make the cauliflower rice. You can do this on the stovetop, or wait until cooking is complete on the salmon and cook in the IP. Heat up a large skillet to medium heat, or select the saute function on your IP (after you have removed salmon and drained the water). Cut the cauliflower into florets, and place inside a blender or food processor. Pulse until the cauliflower resembles a rice texture, do not over blend or it will become mush! 

  6. Once the pot or skillet is hot, add oil, then saute onions for 2-3 minutes. Now add the cauliflower rice, and continue to saute for another 4-5 minutes or until lightly browned and fragrant. Sprinkle with garlic powder.

  7. Add approximately 1/4 cup of the vinaigrette to the cauliflower rice and toss. Assemble the bowls by adding salmon to the top of your cauliflower rice, drizzle each filet with about 1 tbsp of the vinaigrette. Add salt to taste, and any additional toppings for garnish: cilantro, avocado, salsa, etc.

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Weekly Meal Plans

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  • Slow Cooker or Instant Pot Lime Teriyaki Chicken
  • Instant Pot Lemon Pepper Salmon
  • Mango Chipotle Chicken Tacos (Slow Cooker or Instant Pot)
  • Instant Pot Crust-less Chicken Pot Pie
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Reader Interactions

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  1. Erika says

    January 2, 2019 at 12:36 am

    After the 4 minute steam/cook time should you Qr or Nr? If NR for how long? Sorry if I missed it in the instructions and thanks can’t wait to try it!

    Reply
    • Amy says

      January 2, 2019 at 8:49 am

      It’s a quick release! I’ll make sure it’s more clear in the directions. Hope you enjoy!

      Reply
  2. BRITT HEMINGWAY says

    January 10, 2020 at 1:46 pm

    Is this from frozen fillets or thawed? If thawed, could you do frozen?

    Reply
    • Amy says

      January 10, 2020 at 4:58 pm

      Yes, you absolutely can use frozen! The only difference is that it takes more time to come to pressure. Cook time is the same.

      Reply
  3. Denise says

    February 16, 2020 at 11:22 pm

    5 stars
    Wow wow wow! This was seriously amazing- 5 star restaurant quality salmon with that amazing sauce! I rarely ever comment on web recipes because, well, usually they’re meh but this is amazing! It won’t allow me to give it stars but it deserves 5+!

    Reply
    • Amy says

      February 17, 2020 at 5:29 pm

      5 stars
      So glad you love it, Denise!

      Reply
  4. John O'Reilly says

    November 2, 2020 at 1:17 pm

    Sounds fantastic! Would love a version of this where everything goes into the pressure cooker – all cooked together! Simpler, less work.

    Reply
  5. Elena Naylon says

    December 20, 2020 at 7:07 pm

    how would I make the riced cauliflower in there if I want to make it in the IP?

    Reply
    • Amy says

      December 22, 2020 at 12:58 pm

      Hi Elena,

      The best option is to saute the rice cauliflower in the IP before starting the salmon. Then setting it to the side while the salmon cooks. If you put in there with the salmon it will turn mushy! Hope that helps.

      Reply

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Recipe Key

Keto
Paleo
Whole30
Vegan
Gluten Free
Kid-Friendly
Less than 30 minutes
Slow Cooker
Instant Pot
Air Fryer

Welcome!

I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More

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