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salmon with potatoes and carrots

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!


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


  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.


  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.
  • Category: Fish
  • Method: Instant Pot pressure cooker
  • Cuisine: Healthy

Keywords: instant pot frozen salmon, instant pot fish