Instant Pot Lemon Butter Garlic Salmon with Homestyle Vegetables–flaky wild Alaska salmon is steamed on the top of red potatoes and carrots in your electric pressure cooker and drizzled with garlic, fresh lemon juice and butter. A one pot meal that is healthy and delicious!
Instant Pot Lemon Butter Garlic Salmon with Homestyle Vegetables
One thing that my family absolutely loves but doesn’t eat enough of is SALMON! It is our all time favorite thing to order when we go on cruises but for some reason I don’t make it at home very often. I guess I’ve been intimidated a bit.
I decided to try my hand at cooking salmon in the Instant Pot. I place some frozen salmon fillets into the cooker with some red potatoes and carrots and set the pressure cooking time to 4 minutes. I held my breath hoping that the salmon wouldn’t be overcooked/undercooked and the potatoes wouldn’t get mushy. When I opened the pot I was ecstatic that the fish was flaky and tender and the vegetables were perfectly cooked.
If you have frozen salmon fillets in your freezer I would totally recommend cooking them in this way. It’s so convenient to not have to thaw the fillets first. My fillets had skin on them so I just set them skin side down on top of the vegetables. My kids and husband all agreed that dinner was a complete success! I will definitely be making this recipe again and again.
More recipes you’ll love…
Fish Tacos (in the Instant Pot or Slow Cooker)
What Pressure Cooker Did You Use?
To make Instant Pot Lemon Butter Garlic Salmon with Homestyle Vegetables I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.Print
Flaky wild Alaska salmon is steamed on the top of red potatoes and carrots in your electric pressure cooker and topped with garlic, fresh lemon juice and butter. A one pot meal that is healthy and delicious!
- 1 cup chicken broth or water
- 1 1/2 to 2 pounds of red potatoes
- 5 peeled carrots
- 4 (6 oz) frozen fillets of wild Alaska salmon
- 3 Tbsp melted butter
- 2 tsp garlic powder
- 1/4 cup fresh lemon juice (plus more for serving)
- Salt and pepper
- Pour water/broth into bottom of Instant Pot.
- If you have small red potatoes, add them into the pot whole. If you have large or medium red potatoes cut them into halves or quarters.
- Cut your carrots in half lengthwise and then in half in thickness. Add them to the pot.
- Place your frozen salmon fillets on top of the carrots.
- In a small bowl stir together the butter, garlic and lemon juice. Drizzle over the salmon and the vegetables. Salt and pepper the salmon.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook time to 4 minutes (high pressure). Let the pressure release naturally for 5 minutes and then move the valve to venting.
- Remove the lid. Test the salmon for doneness. The internal temperature* should be at least 145 degrees F. Scoop the salmon and vegetables onto plates. Squeeze extra lemon on top of fish and veggies. Salt and pepper to taste.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Seafood
- Method: Instant Pot
- Serving Size: 1/4 of the recipe
- Calories: 518
- Sugar: 5 g
- Sodium: 184 mg
- Fat: 17 g
- Carbohydrates: 42 g
- Protein: 48 g
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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