Ingredients
Units
Scale
- 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.
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