Instant Pot Salmon & Potatoes Recipe

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!

👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

📝 Preparation Steps

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.

carrots, chopped into 1-inch pieces (about 1 cup)2

Pour the melted ghee over the salmon and sprinkle the salt and garlic powder over the top.

ghee, melted4 tablespoons

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.

Nutrition Facts

calories

281 calories

fat Content

13.3 g

serving Size

1/4 of dish

fiber Content

4.4 g

sugar Content

5.7 g

sodium Content

233.9 mg

protein Content

10.8 g

trans Fat Content

0 g

cholesterol Content

45 mg

carbohydrate Content

32.2 g

saturated Fat Content

7.5 g

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