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.

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.

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.

As always, please do 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.

Step Five

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.

FAQs

Other Healthy Instant Pot Recipes You Might Like

• Instant Pot Chicken & Sweet Potato dinner 
• Instant Pot Chicken Soup with Rice
• Instant Pot Coconut Fish Stew
• Instant Pot Chicken & Potato Stew
• Instant Pot Salmon and Rice

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Instant Pot Salmon and Potatoes

★★★★★

5 from 5 reviews

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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

Units USM Scale 1x2x3x

• 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

1. 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.
2. Pour the melted ghee over the salmon and sprinkle the salt and garlic powder over the top.
3. 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. 
4. After the cooking time is complete, let the pressure naturally release for 5 minutes, then quick release any remaining pressure. 
5. Unlock and remove the lid. 
6. Serve immediately with the lemon juice squeezed over each serving.

Notes

1. Use frozen fish fillets. Be sure to look for wild-caught salmon, not farmed salmon.
2. Leave the skin on for cooking. If you prefer to serve it without skin, remove it right before serving.
3. Serve with a side salad to make it a full dinner.
4. Store leftovers in a covered container in the fridge and add to a salad for a quick and easy lunch the next day.
5. Feel free to use butter or olive oil instead of ghee.
6. Use one cup water if you don’t have broth.
7. Don’t worry about using a trivet or steamer basket as they aren’t necessary in this easy Instant Pot salmon recipe.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Fish
• Method: Instant Pot pressure cooker
• Cuisine: Healthy
• Diet: Gluten Free

Keywords: instant pot frozen salmon, instant pot fish

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