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How to make kedgeree all at once, in the Instant Pot!
Instant Pot Kedgeree

A mildly spiced but beautifully balanced dish of rice, salmon and hard boiled eggs - all done in the Instant Pot. You will need a tall trivet to cook this, see beneath the recipe for a link to the one I use - the one which comes with the Instant Pot is not tall enough. 

Course: Main Course
Cuisine: Indian
Servings: 2 people
: 895 kcal
Author: Just Jo
  • 2 salmon fillets, about 1-1.5 inches thick
  • 1 lime zest and juice
  • 1 tbsp oil
  • 1 tbsp butter
  • 1 small onion, finely diced
  • 1 cup white basmati rice (250ml sized cup)
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1.25 cups water
  • 3 large fridge cold eggs (they must be fridge cold or they will overcook)
  • 1-2 tbsp fish sauce (nam pla)
  • 1-2 tbsp chopped coriander (optional)
  1. If you have the time, measure your rice into a bowl and cover with cold water. Allow to soak for 15-30 minutes and drain well before using. 

  2. When ready to cook, pop the kettle on to boil. Sit the salmon fillets on a piece of foil leaving about 1 cm between them to ensure thorough cooking and grate over about 1/2 tsp of lime zest and squeeze over half the lime juice. Seal up the foil package and pop to the side for now. 

  3. Put the Instant Pot into Sauté mode and add the oil and butter (you could use ghee if you have it). When hot, add the onion and cook until translucent and just starting to brown at the edges. 

  4. Add the spices in and stir well before adding in the rice. Cook for a couple of minutes until well slicked with oil. Pour in 1.25 cups water from the kettle and stir very well.

  5. Carefully nestle the trivet into the rice. Place the salmon on one half and the eggs on the other - see the photo in the post. Cancel Sauté mode, put on the lid and set to Manual High for 5 minutes. 

  6. When the alarm sounds, do a QPR. Using oven-gloved hands, retrieve the eggs and run under cold water to cool them enough to allow peeling. Slice in half. Remove the salmon and gently flake it into 1 inch sized chunks. Add any juice from the salmon to the rice along with 1-2 tbsp of fish sauce to taste. Sprinkle with coriander, if using. 

  7. Serve by dividing the rice between two bowls and sharing out the salmon and finishing with 1.5 eggs each. Eat immediately. 

Recipe Notes

1. My version of this recipe is adapted from one by Nigella Lawson, written in her book Nigella Bites.

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2. If you enjoy soft boiled eggs, by all means cook them in a pan on the stove - we both love them but I must admit, the convenience of the Instant Pot and fact that I can cook all the elements of this dish at once wins and I make do with a hard "boiled" egg!