You can both DOUBLE the recipe AND cook in an INSTAPOT!
My family loved this easy weeknight recipe so much there were no leftovers on my first try AND while using my rice cooker instead of a saucepan. Tonight I made a double batch using the Instapot instead of the rice cooker. I doubled all the ingredients—except for the salmon which was 16 oz. (1 lb) instead of 12 oz—and it turned out even better than my first time! Our Instapot had a rice cook setting for 12 minutes and the moment it beeped that it had finished the 12 minutes, I quick-relased the pressure and then added the marinated salmon in as even a layer as I could. I used the “Saute” setting for cooking the salmon for a timed 90 seconds with the lid on. I believe 60 seconds may have sufficed—but it’s easy to check how done the salmon is as there is no pressure at this point. You might even consider using the sauté function for a few minutes more PRIOR to adding the salmon to increase the chance of getting the crispy browned rice on the bottom. I hope this helps! I will be doubling the recipe using the Instapot with this method from now on. This recipe is simplicity and flavor at its best!