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Instant Pot Chipotle Lime Salmon Bowls

Instant Pot Chipotle Lime Salmon Bowls are such a flavorful and simple way to enjoy salmon! Healthy, delicious, and less than 30 minutes to make!

Course Main Course
Cuisine Mexican
Diet GlutenFreeDiet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Amy Rains


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


  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.