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Perfectly cooked Instant Pot Salmon with Garlic Potatoes and Greens ready to serve.

Easy Instant Pot Salmon with Garlic Potatoes & Greens

Quick, healthy, and restaurant-quality, this Instant Pot Salmon with Garlic Potatoes and Greens is ready in under 30 minutes. Enjoy flaky salmon and flavorful garlic potatoes, with a unique dry vermouth twist, for a satisfying one-pot weeknight meal.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 25 minutes
Servings: 2
Course: Dinner, Main Dish
Calories: 675
Ingredients Equipment Method Notes

Ingredients
  

  • 0.75 pound small, red skinned potatoes (cut in half or quartered)
  • 1 cup chicken stock (or water)
  • 1 tablespoon dry vermouth
  • 0.25 teaspoon sea salt (use more if using water)
  • 0.25 teaspoon ground pepper
  • 2 tablespoons unsalted butter (divided)
  • 12 ounces salmon filet (2) 5 to 6 ounce filets)
  • 0.25 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)

Equipment

  • Instant Pot
  • Steam Rack
  • Potato Masher

Method
 

Prepare the Potatoes and Liquid
  1. Place the cut red skinned potatoes into the inner liner of your Instant Pot.
  2. 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.
  3. Place the steam rack on top of the potatoes.
Season the Salmon
  1. 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.
  2. Carefully place the seasoned salmon skin side down on the steam rack, positioning it above the potatoes.
Pressure Cook the Meal
  1. Secure the lid in the locking position on your Instant Pot. Make sure the pressure knob is turned to the "sealing" position.
  2. Cook for 3 minutes on HIGH pressure. The Instant Pot will start building pressure before the actual cooking time begins.
Release Pressure and Remove Salmon
  1. When the pot beeps, manually release the pressure by carefully turning the knob to "venting."
  2. 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.
Sauté the Garlic and Smash Potatoes
  1. Press the "Cancel" button, then press "Sauté" on "Normal" heat. When the liquid starts to sizzle, add the 2 minced cloves of garlic and cook, stirring constantly, for 1 to 2 minutes until softened and fragrant (not browned).
  2. Add the remaining tablespoon of unsalted butter to the potatoes. Using a potato masher or the back of a fork, smash the potatoes until chunky and creamy. Add more salt and pepper as needed to taste. Press "Cancel" to turn off sauté.
Add Greens and Serve
  1. Add the 2 cups of baby spinach or arugula to the warm potatoes and stir until just wilted.
  2. Divide the salmon and potatoes between two plates. Garnish with fresh lemon wedges for a burst of bright flavor.

Notes

For perfectly flaky salmon, ensure uniform fillets and manually release pressure promptly. Avoid burning garlic. Always season to taste and serve with fresh lemon. Leftovers keep for 3 days; reheat gently to preserve texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.