Instant Pot Salmon and Potatoes
This Instant Pot Salmon and Potatoes recipe is a quick and easy way to create a delicious and healthy meal! You will love the incredible flavors and the simplicity of this one-pot dinner for two.
Check out my Instant Pot Recipes page for even more delicious pressure cooker recipes.
My daughter Cassi sent me a handwritten recipe card for “Best instant pot recipes + Best salmon recipe ever.” I followed the recipe as written with a couple of minor tweaks that she approves of. Cassi was right, this salmon and potato recipe is amazing and crazy simple to prepare!
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Ingredients to Make Salmon and Potatoes
- small red skinned potatoes, halved or quartered to keep them all uniform sizes so they cook evenly.
- water – I used chicken stock for added flavor.
- unsalted butter or butter substitute of your choice.
- paprika
- lemon zest and lemon wedges for serving.
- garlic cloves
- 5 to 6 ounce salmon filets that are .75 to 1-inch thick. If you can find thick, center-cut pieces that would be perfect.
- spinach or a mixture of spinach and arugula.
- salt and pepper.
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to Make Salmon and Potatoes in an Instant Pot
Place cut potatoes into the inner liner of a pressure cooker. Add the chicken stock and 1 tablespoon of butter, salt and pepper. Place the steam rack on top.
Rub tops and sides of the salmon filets with paprika, salt, pepper, and lemon zest. Place the salmon skin side down on the steam rack.
Secure the lid in the locking position and make sure the pressure knob is turned to the “sealing” position. Cook for 3 minutes on HIGH pressure, using the + and – buttons to adjust the time.
When the pot beeps manually release the pressure. Remove the salmon and the rack, and set aside.
Press the “Cancel” button then the “Sauté” button on “Normal” heat. When it starts to sizzle add the garlic and cook, while stirring until softened, about 1 to 2 minutes.
Add the remaining tablespoon of butter and smash the potatoes until chunky. Add salt and pepper as need. Press the “Cancel” button.
Add the spinach and stir until wilted. Divide the salmon and potatoes between two plates. Serve with lemon wedges.
Flaky salmon, creamy mashed potatoes, and healthy spinach all ready in about 30 minutes! That is my kind of meal.
Wine Pairing
Serve with a nice Pinot Noir from Oregon or a Sauvignon Blanc from France or New Zealand.
My favorite Pinot Noir is Le Crema Sonoma Coast, California. It is reasonably priced and available just about everywhere, including Costco.
Expert Tips
- You can substitute gold potatoes for red if you prefer.
- If using petite potatoes, simply cut them in half.
- Try to find salmon filets that are the same thickness all the way across so they cook evenly.
- Salmon is cooked when it flakes apart with a fork.
Tools Used to Create This Recipe
- 6 quart Instant Pot with the included wire steaming rack.
- Cutting board
- Chefs knife
- Lemon zester
More Delicious Salmon Recipes
- Salmon with Cilantro Sauce
- Salmon Oscar – topped with crab meat and hollandaise sauce.
- Pineapple Salsa topped Salmon
- Orange Salmon with Roasted Vegetables
- Miso-Ginger Glazed Salmon
- Blackberry Bourbon Glazed Salmon
Did you try this recipe? I’d love to see it!
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Enjoy!!
Instant Pot Salmon and Potatoes Recipe
Equipment
Ingredients
- .75 pound small, red skinned potatoes cut in half or quartered
- 1 cup chicken stock or water
- .25 teaspoon sea salt use more if using water
- .25 teaspoon ground pepper
- 2 tablespoons unsalted butter divided
- 12 ounces salmon filet 2) 5 to 6 ounce filets
- .25 teaspoon paprika
- sea salt and black pepper to taste
- 1 teaspoon lemon zest
- 2 large cloves garlic minced
- 2 cups baby spinach, lightly packed and/or arugula
- lemon wedges for serving
Instructions
- Place cut potatoes into the inner liner of a pressure cooker. Add the chicken stock and 1 tablespoon of butter, salt and pepper. Place the steam rack on top.
- Rub tops and sides of the salmon filets with paprika, salt, pepper, and lemon zest. Place the salmon skin side down on the steam rack.
- Secure the lid in the locking position and make sure the pressure knob is turned to the "sealing" position. Cook for 3 minutes on HIGH pressure, using the + and – buttons to adjust the time.
- When the pot beeps manually release the pressure. Remove the salmon and the rack, and set aside.
- Press the "Cancel" button then the "Sauté" button on "Normal" heat. When it starts to sizzle add the garlic and cook, while stirring until softened, about 1 to 2 minutes.
- Add the remaining tablespoon of butter and smash the potatoes until chunky. Add salt and pepper as need. Press the "Cancel" button.
- Add the spinach and stir until wilted. Divide the salmon and potatoes between two plates. Serve with lemon wedges.
Notes
- You can substitute gold potatoes for red if you prefer.
- If using petite potatoes, simply cut them in half.
- Try to find salmon filets that are the same thickness all the way across so they cook evenly.
- Salmon is cooked when it flakes apart with a fork.
