Instant Pot Salmon and Potatoes
This Instant Pot Salmon and Potatoes recipe uses frozen fillets for a last-minute, weeknight meal that is gluten-free, healthy, and so delicious. This dish comes together in less than 30 minutes!
Why You Need This Recipe
- You can prep and cook the entire meal in 30 minutes or less. This is one of the best electric pressure cooker recipes out there.
- Use frozen salmon filets. All you have to do is take them out of the packaging!
- Sea salt and garlic powder add the perfect amount of seasoning. The vegetable broth gives the potatoes lots of flavor as well.
- A squeeze of fresh lemon before serving gives this recipe a fresh, bright flavor.
- This is a great Instant Pot recipe for people who don’t have a lot of time for cooking. If this is the first time you’ve used an Instant Pot, be sure to read my post on how to use an Instant Pot Duo.
Key Ingredients
Salmon fillets can be found in the freezer section typically for a more affordable price than fresh salmon. This way you won’t have to worry about the fish perishing in the fridge. Don’t have salmon on hand? Try this recipe for Instant Pot Shrimp and Rice!
Red potatoes hold their shape when cooked in the instant pot. Not only are potatoes delicious but they’re budget-friendly too!
Vegetable broth is the liquid base that cooks the potatoes and gives them flavor.
Lemon slices give the cooked salmon a bright, fresh flavor. You can use the lemon zest for even more lemony flavor.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Pour the broth into the pot with the potatoes and carrots.
Step Two
Place the salmon on top of the potatoes. Drizzle the melted ghee over it and season with salt and garlic powder.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Lock on the lid and set the cook time to 5 minutes on high pressure. Make sure the steam valve is in the sealing position.
Step Four
After the cooking time is up let the pressure come down naturally for 5 minutes then quick release any remaining pressure.
Unlock the lid and serve immediately with fresh squeezed lemon.
Is this Recipe Healthy?
- Yes! Wild-caught salmon is one of the healthiest foods you can eat. It is full of omega-3 fatty acids. Salmon is also considered a lean protein which is part of a balanced diet. Read more about healthy foods you should eat every day.
- Fish, vegetables, and a healthy starch like potatoes is a perfectly balanced meal.
- This recipe is gluten-free, grain-free, and Whole30.
- If you like this recipe, you might also like my Air Fryer Salmon recipe.
Recipe Tips & Substitutions
- Use frozen fish fillets. Be sure to look for wild-caught salmon, not farmed salmon.
- Leave the skin on for cooking. If you prefer to serve it without skin, remove it right before serving.
- Serve with a side salad to make it a full dinner.
- Store leftovers in a covered air tight container in the fridge and add to a salad for a quick and easy lunch the next day.
- Feel free to use butter or olive oil instead of ghee. You can also add more flavor by adding sea salt and black pepper when serving.
- Use one cup water if you don’t have broth.
- Don’t worry about using a trivet or steamer basket as they aren’t necessary in this easy Instant Pot salmon recipe.
Recipe FAQs
Yes! New potatoes, fingerling potatoes, and yellow potatoes should work well in this dish. You can even use sweet potatoes, if you prefer. Aim to cut them into 1 inch chunks so they cook competely. You may also like my recipe for how to steam potatoes in the Instant Pot.
You can reheat any leftovers in the microwave or air fryer until warmed through or enjoy the salmon cold over a salad.
More Healthy Instant Pot Recipes You Might Like
- Instant Pot Chicken & Sweet Potato dinner
- Instant Pot Chicken Soup with Rice
- Instant Pot Mahi Mahi Fish Stew
- Instant Pot Chicken Soup with Potatoes
- Instant Pot Salmon and Rice
Don’t Miss These Instant Pot Resources!
Instant Pot Salmon and Potatoes
This Instant Pot Salmon and Potatoes recipe uses frozen fillets for a last-minute, weeknight meal that is gluten-free, healthy, and so delicious. This dish comes together in less than 30 minutes!
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 1 cup low-sodium vegetable broth
- 1 pound medium red potatoes, cut into 1-inch chunks
- 2 carrots, chopped into 1-inch pieces (about 1 cup)
- 4 (4-ounce) frozen salmon fillets
- 4 tablespoons ghee, melted
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- Juice of 2 lemons
Instructions
- Pour the broth into the inner pot and add the potatoes and carrots. Place the salmon fillets, skin-side down, on top of the vegetables.
- Pour the melted ghee over the salmon and sprinkle the salt and garlic powder over the top.
- Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 5 minutes. Make sure the steam release knob is in the sealed position.
- After the cooking time is complete, let the pressure naturally release for 5 minutes, then quick release any remaining pressure.
- Unlock and remove the lid.
- Serve immediately with the lemon juice squeezed over each serving.
Equipment
Buy Now → Notes
- Use frozen fish fillets. Be sure to look for wild-caught salmon, not farmed salmon.
- Leave the skin on for cooking. If you prefer to serve it without skin, remove it right before serving.
- Serve with a side salad to make it a full dinner.
- Store leftovers in a covered container in the fridge and add to a salad for a quick and easy lunch the next day.
- Feel free to use butter or olive oil instead of ghee.
- Use one cup water if you don’t have broth.
- Don’t worry about using a trivet or steamer basket as they aren’t necessary in this easy Instant Pot salmon recipe.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Fish
- Method: Instant Pot pressure cooker
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of dish
- Calories: 281
- Sugar: 5.7 g
- Sodium: 233.9 mg
- Fat: 13.3 g
- Saturated Fat: 7.5 g
- Carbohydrates: 32.2 g
- Fiber: 4.4 g
- Protein: 10.8 g
- Cholesterol: 45 mg
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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives nearly 10 million annual visitors to her site. Send Carrie a message through her contact form.
I have cod and halibut on hand. Have you ever used any other fish besides salmon? I hate to experiment with costly food these days. Just wondering…
Great question! I have not tried this recipe or method using other types of fish. I think it will work as long as they aren’t too thick. Or, you can increase the cooking time by just a minute or two if the fish is thicker than salmon.
This is my most used recipe from the internet. I make once a week and have done so for a couple of years. Easy, tasty and healthy. I think the ghee gives it a lot of flavour. I have used whatever potatoes I have on hand and often add Brussels sprouts (whole) as well. I urge everyone to try this recipe.
I love the idea to add Brussels sprouts! Thanks, Anne!
I never would have thought to cook salmon in the instant pot! I love that it’s a full simple meal!
What a great recipe to have on hand! I always have frozen salmon in the freezer, so I can make this any time!
I’m always looking for quick Instant Pot recipes like this that are healthy and delicious. The best part is that you can pull frozen salmon from the freezer and make a meal in minutes.
My kids have finally started eating Salmon. Loved how easy this was to make. Definitely will be adding this meal to our weekly rotation.
Easy and delicious recipe to try using instant pot. Yum!