Easy Instant Pot Salmon with Garlic Potatoes & Greens

Are you tired of bland weeknight dinners? This Instant Pot Salmon with Garlic Potatoes and Greens recipe delivers restaurant-quality flavor in under 30 minutes. It is a healthy and easy one-pot meal that I often turn to in my own kitchen when time is short but I still crave something truly satisfying. My goal today is to provide you with a simple, foolproof method for cooking perfectly flaky salmon and flavorful potatoes right in your Instant Pot. You will love the unique twist I add to elevate this dish.

Why You’ll Love This Instant Pot Salmon Recipe

The secret ingredient that transforms this dish into something truly special is a touch of dry vermouth. I add a small amount of dry vermouth to the potatoes, which elevates the entire flavor profile. It imparts a delicate, slightly floral aroma and taste that complements the rich salmon perfectly.

This isn’t just about adding alcohol. The science behind it is fascinating. During the pressure cooking process, the alcohol evaporates, leaving behind only the subtle botanical flavors from the vermouth. These complex notes enhance the dish without any harshness, creating a truly elevated experience.

You will discover several key benefits when you make this Instant Pot Salmon with Garlic Potatoes and Greens. This recipe is quick and easy. It is ready in under 30 minutes, making it perfect for even your busiest weeknights. It is a convenient one-pot meal which means minimal cleanup, a big win in my book. This dish is also healthy and delicious, packed with lean protein from the salmon, nutritious greens, and healthy fats. Finally, the dry vermouth truly creates an elevated flavor, giving you a restaurant-quality taste right at home.

Ingredients Needed

Here are the fresh, wholesome ingredients you will need for this delightful one-pot meal.

.75 pound small, red skinned potatoes (cut in half or quartered)
1 cup chicken stock (or water)
1 tablespoon dry vermouth
.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)

Ingredient Notes & Substitutions

Potatoes: I love using small red skinned potatoes for this recipe because they hold their shape beautifully and offer a creamy texture when lightly mashed. Gold potatoes are also an excellent substitute if you prefer. If you are using petite potatoes, simply halve them. Larger potatoes can be quartered to ensure even cooking with the salmon.

Chicken Stock: A good-quality chicken stock is essential for building a rich flavor base for your garlic potatoes. While water can be used in a pinch, you will likely need to add more sea salt to compensate for the reduced savory depth.

Butter: I prefer unsalted butter to control the overall saltiness of the dish. If you need a dairy-free option, vegan butter can be a good substitute. Olive oil can also be used, but be aware that it will slightly alter the final flavor profile.

Greens: Baby spinach and arugula are perfect for their quick wilting time and mild flavor. For heartier options, you could experiment with chopped kale or Swiss chard. Just remember to adjust the cooking time slightly, as these may need a minute or two longer to soften properly.

Salmon: When selecting salmon, consider both wild and farmed varieties. Wild salmon often has a leaner texture and more distinct flavor. Farmed salmon is typically richer and more widely available. Both work wonderfully in this Instant Pot Salmon with Garlic Potatoes and Greens. Always aim for fillets of similar thickness for even cooking.

How to Make Instant Pot Salmon with Garlic Potatoes and Greens

Cooking a complete meal like Instant Pot Salmon with Garlic Potatoes and Greens in one pot is incredibly satisfying. Follow these steps for perfect results.

Prepare the Potatoes and Liquid

Place the cut red skinned potatoes into the inner liner of your Instant Pot. Add the chicken stock, the dry vermouth, 1 tablespoon of unsalted butter, .25 teaspoon of sea salt, and .25 teaspoon of ground pepper. The potatoes should be mostly submerged in the stock. Place the steam rack on top of the potatoes.

Season the Salmon

Rub the tops and sides of the salmon filets with .25 teaspoon of paprika, sea salt to taste, black pepper to taste, and 1 teaspoon of fresh lemon zest. Ensure the salmon is evenly coated with the seasoning mixture. Carefully place the seasoned salmon skin side down on the steam rack, positioning it above the potatoes.

Pressure Cook the Meal

Secure the lid in the locking position on your Instant Pot. Make sure the pressure knob is turned to the “sealing” position. Cook for 3 minutes on HIGH pressure. Use the plus and minus buttons to adjust the time if necessary. The Instant Pot will start building pressure, which usually takes a few minutes before the actual cooking time begins.

Release Pressure and Remove Salmon

When the pot beeps to signal the end of cooking, manually release the pressure. Be careful of the hot steam when releasing the pressure by turning the knob to “venting.” Once all the pressure has been released and the float valve drops, carefully remove the lid. Remove the salmon and the steam rack, and set them aside. The salmon should be flaky and slightly firm to the touch.

Sauté the Garlic and Smash Potatoes

Press the “Cancel” button on your Instant Pot, then press the “Sauté” button on “Normal” heat. When the liquid in the pot starts to sizzle, add the 2 minced cloves of garlic and cook, stirring constantly until the garlic is softened and fragrant, about 1 to 2 minutes. The garlic should become fragrant but not browned, as burned garlic can turn bitter.

Add the remaining tablespoon of unsalted butter to the potatoes. Using a potato masher or the back of a fork, smash the potatoes until they are chunky and creamy. Add more salt and pepper as needed to taste. Press the “Cancel” button to turn off the sauté function.

Add Greens and Serve

Add the 2 cups of baby spinach or arugula to the warm potatoes and stir until the spinach is just wilted. The spinach will quickly wilt from the residual heat of the potatoes. Divide the salmon and potatoes between two plates. Garnish with fresh lemon wedges for a burst of bright flavor. Remember, salmon is perfectly cooked when it flakes apart easily with a fork. It is important to use salmon filets that are of similar thickness for even cooking results.

Perfectly Cooked Salmon: Avoiding Overcooking

Achieving perfectly cooked salmon in the Instant Pot is easier than you might think, and avoiding overcooking is key to its tender, flaky texture. I find that several factors can affect cooking time, primarily the thickness of the salmon fillet and whether it is wild or farmed. Thicker fillets will naturally require a slightly longer cooking time, while thinner ones cook more quickly.

The importance of manual pressure release cannot be overstated. By manually releasing the pressure immediately after the cooking time, you halt the cooking process quickly, preventing the salmon from continuing to cook in the residual heat. This precision is vital for perfect results. You are looking for visual cues for doneness: the salmon should flake easily with a fork, and the color should have changed from translucent to opaque throughout. If you have a meat thermometer, the internal temperature should reach 145 degrees Fahrenheit for food safety.

If, after the pressure release, you find your salmon is slightly undercooked, don’t fret. You can always place the salmon back on the rack, secure the lid, and pressure cook for an additional 1 minute on high pressure. This usually does the trick without drying it out.

Pro Tips & Troubleshooting

Cooking with an Instant Pot can feel like magic, but a few expert tips will ensure your Instant Pot Salmon with Garlic Potatoes and Greens turns out flawlessly every time.

Pro Tips

Use salmon filets of uniform thickness for even cooking. This prevents one piece from being overcooked while another is still underdone.
Do not overcook the garlic. It should be fragrant and softened, not browned, to avoid a bitter taste.
Always taste and adjust seasoning, like sea salt and pepper, at the end of the cooking process. Flavors can change during pressure cooking.
Squeeze fresh lemon juice over the salmon and potatoes just before serving for an extra layer of brightness that elevates the entire dish.
Ensure the Instant Pot is properly sealed before cooking to build pressure effectively and prevent burn errors.
Use fresh lemon zest for the best and most vibrant citrus flavor.
For extra depth of flavor in your chicken stock and potatoes, consider adding a bay leaf during the initial pressure cooking step.

Common Mistakes to Avoid

Overcooking the salmon: This is the most common mistake, resulting in dry, tough fish. Always check for flakiness.
Not using enough liquid in the Instant Pot: This can lead to a “burn” error message and prevent the pot from coming to pressure. The 1 cup of chicken stock is sufficient for this recipe.
Burning the garlic during the sauté step: Keep a close eye on the garlic and stir constantly to prevent it from browning.
Forgetting to release the pressure manually: Manual release is crucial for stopping the cooking process and achieving perfectly cooked salmon.
Using frozen salmon without adjusting the cooking time: Frozen salmon requires more cooking time, so thaw it completely or adjust the pressure cooking time accordingly.

Serving & Storage

Once your Instant Pot Salmon with Garlic Potatoes and Greens is ready, the possibilities for enjoying it are endless.

Serving Ideas

My favorite way to serve this dish is simply with plenty of fresh lemon wedges. The acidity of the lemon cuts through the richness of the salmon and creamy potatoes beautifully.
For a delightful pairing, consider a glass of wine. A light-bodied Pinot Noir from Oregon or a crisp Sauvignon Blanc from France or New Zealand would complement the flavors wonderfully.
A simple side salad with a vinaigrette dressing also pairs perfectly, adding a fresh contrast to the warm meal.
A sprinkle of fresh herbs like dill or chopped parsley over the top just before serving adds a touch of freshness and color.

Storage and Make-Ahead

For storing leftovers, place the salmon, garlic potatoes, and greens in an airtight container in the refrigerator. It will keep well for up to 3 days.
When reheating, gentle methods are best to preserve the salmon’s texture. You can reheat it in the Instant Pot on the sauté setting with a splash of chicken stock, in the microwave on a low power setting, or gently in a skillet over low heat. Avoid high heat to prevent the salmon from drying out.
While the entire dish is quick, you can make the smashed potatoes ahead of time. Simply reheat them gently before stirring in the fresh spinach and topping with freshly cooked salmon. This is a great meal prep idea for healthy eating throughout the week.

Conclusion

I truly hope you enjoy making this Easy Instant Pot Salmon with Garlic Potatoes and Greens. It is a testament to how quickly and effortlessly you can create a truly delicious and healthy meal for your family. Remember the unique twist of dry vermouth, which adds an unexpected layer of sophisticated flavor to the creamy potatoes. I encourage you to try this recipe, adapt it to your liking, and savor the restaurant-quality taste it brings to your table. Print the recipe, share it with friends, or explore other Instant Pot recipes on our site!

FAQ

Can I use frozen salmon?
Yes, you can use frozen salmon for this recipe, but you will need to adjust the cooking time. Add 1-2 minutes to the high pressure cooking time. For the best results and texture, I recommend ensuring the salmon is fully thawed before cooking.

How long does this dish last in the fridge, and how should I reheat it?
Leftovers can be stored safely in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or in a skillet over low heat to prevent the salmon from drying out. Adding a splash of chicken stock or water can help retain moisture.

What other greens can I use besides spinach or arugula?
You have options beyond baby spinach and arugula. Kale, Swiss chard, or even chopped broccoli florets can be used. Just be aware that heartier greens may require a slight adjustment to their cooking time; they might need to be stirred in a minute or two earlier to soften properly.

How to adjust the cooking time for thicker or thinner salmon fillets to prevent overcooking?
To prevent overcooking, adjust the pressure cooking time based on the salmon fillet thickness. For thicker fillets, generally over 1 inch, you can increase the cooking time by 1 minute. For thinner fillets, less than 0.5 inch, decrease the cooking time by 1 minute. Always check for doneness after the manual pressure release.

What type of Instant Pot is best for this recipe, and what size is recommended?
Any 6-quart or larger Instant Pot will work perfectly for this recipe. Most multi-cookers with a pressure-cooking function and a steam rack can also be used. The key is simply having enough capacity and the steam rack for stacking the ingredients.

Is this recipe suitable for specific diets like keto or Whole30? If not, how can it be modified?
This recipe is naturally gluten-free. For Whole30 compliance, you can easily replace the unsalted butter with ghee or olive oil. If you are following a keto diet, you would want to significantly reduce the amount of potatoes or substitute them entirely with a lower-carb vegetable like cauliflower florets.