Step 1

Pour water into Instant Pot. Rinse the rice and then add in the jasmine rice. Place frozen salmon fillets on top of the rice in just one layer, if possible.

Step 2

In a small bowl, stir together the garlic, ginger, soy sauce, brown sugar, vinegar and sesame oil. Spoon all but one tablespoon of the mixture evenly over each of the salmon fillets. Save the last tablespoon for later.

Step 3

Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook time to 4 minutes on high pressure. When the time is up let the pot sit for 5-10 minutes and then move the valve to venting.

Step 4

Remove the lid. Drizzle the rest of the sauce over the salmon fillets. Gently scoop the salmon and rice onto serving plates. Eat and enjoy.