Ingredients

Salmon Fillets (1.5 – 2 lbs): The star of the show! For this recipe, you can use fresh or frozen salmon fillets. If using frozen, ensure they are thawed completely before cooking for even cooking and optimal texture. Skin-on or skinless fillets both work well, but skin-on fillets tend to be slightly more forgiving and retain moisture during pressure cooking. Look for fillets that are about 1-inch thick for best results. Sockeye, coho, or Atlantic salmon are all excellent choices. The quality of your salmon will directly impact the final flavor, so choose sustainably sourced, high-quality fillets whenever possible.

Small Potatoes (1.5 lbs, such as Yukon Gold or Baby Potatoes): Potatoes provide a hearty and comforting base to the dish. Small potatoes like Yukon Golds or baby potatoes are ideal because they cook quickly and evenly in the Instant Pot. Yukon Golds offer a slightly buttery flavor and creamy texture, while red potatoes hold their shape well and have a slightly waxy texture. You can use either type or a mix. Cutting larger potatoes into 1-inch chunks will also work if you don’t have small potatoes on hand.

Carrots (1 lb, peeled and chopped into 1-inch pieces): Carrots add sweetness, color, and valuable nutrients to the vegetable medley. Peeling them ensures a smoother texture, and chopping them into 1-inch pieces helps them cook at a similar rate to the potatoes. You can use baby carrots if you prefer, just halve or quarter them depending on their size.

Broccoli Florets (1 lb): Broccoli florets bring a vibrant green color and a slightly bitter, earthy flavor that complements the richness of the salmon and lemon butter sauce. Fresh broccoli florets are recommended for the best texture. Cut them into bite-sized pieces to ensure they cook evenly and quickly in the Instant Pot. If using frozen broccoli, you can add it directly from frozen, but be aware that it might become slightly softer in texture.

Butter (4 tablespoons, unsalted or salted): Butter is the key to the rich and luscious lemon butter sauce. Unsalted butter allows you to control the salt level in the dish, while salted butter adds an extra layer of flavor. Either works well depending on your preference. For a richer flavor, consider using European-style butter with a higher butterfat content.

Garlic (4 cloves, minced): Garlic is a flavor powerhouse that adds a pungent and aromatic depth to the dish. Freshly minced garlic is always best for the most intense flavor. You can adjust the amount of garlic to your liking – if you love garlic, feel free to add an extra clove or two! For a milder garlic flavor, you can use roasted garlic instead.

Lemon (1 large, juiced and zested): Lemon is the bright and zesty component that cuts through the richness of the butter and enhances the flavor of the salmon. Freshly squeezed lemon juice is essential for the best flavor. Lemon zest adds an extra layer of citrus aroma and intensity. Make sure to zest the lemon before juicing it.

Fresh Parsley (2 tablespoons, chopped, for garnish): Fresh parsley adds a pop of fresh, herbaceous flavor and a vibrant green garnish to the finished dish. Italian flat-leaf parsley or curly parsley both work well. Chop it finely just before serving to maximize its freshness and aroma.

Dried Dill (1 teaspoon): Dried dill provides a subtle, slightly grassy and citrusy flavor that complements both salmon and lemon beautifully. It adds another layer of herbaceousness to the dish. If you prefer fresh dill, you can use about 1 tablespoon of chopped fresh dill instead of dried.

Salt and Black Pepper (to taste): Salt and black pepper are essential seasonings that enhance all the other flavors in the dish. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is always recommended for its bolder aroma and taste. Season generously to taste, adjusting according to your preference.

Optional: White Wine (1/4 cup, dry white wine like Sauvignon Blanc or Pinot Grigio): A splash of dry white wine can add an extra layer of complexity and depth to the sauce. It enhances the flavors of the lemon, garlic, and butter and creates a more nuanced and aromatic sauce. If you don’t have white wine or prefer not to use alcohol, you can substitute it with chicken broth or vegetable broth.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Vegetables

Begin by preparing your vegetables. Wash the potatoes and carrots thoroughly. If using small potatoes, you can leave them whole or halve them if they are larger. Peel the carrots and chop them into 1-inch pieces. Cut the broccoli into florets, ensuring they are roughly bite-sized. Mince the garlic and zest and juice the lemon. Having all your ingredients prepped and ready to go will streamline the cooking process.

Step 2: Build the Flavor Base in the Instant Pot

Turn on your Instant Pot and select the “Sauté” function. Melt the butter in the Instant Pot. Once melted, add the minced garlic and sauté for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter. Sautéing the garlic in butter first infuses the butter with garlic flavor and creates a flavorful base for the entire dish. If using white wine, pour it into the Instant Pot at this stage and let it simmer for a minute or two to reduce slightly. This step is optional but adds a lovely depth of flavor.

Step 3: Layer the Vegetables and Salmon

Turn off the “Sauté” function. Add the potatoes and carrots to the Instant Pot. Pour in the lemon juice and sprinkle with dried dill, salt, and black pepper. Give everything a gentle stir to combine the vegetables with the seasonings and lemon juice. Layering the vegetables at the bottom ensures they cook properly under the salmon. Place the salmon fillets on top of the vegetables in a single layer. This placement allows the salmon to steam cook above the vegetables and absorb the flavorful steam. Make sure the salmon is not submerged in liquid; it should be sitting on top of the vegetables.

Step 4: Pressure Cook to Perfection

Secure the Instant Pot lid and ensure the pressure valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the cooking time to 4 minutes. The cooking time is crucial for perfectly cooked salmon. 4 minutes is generally ideal for 1-inch thick salmon fillets and tender-crisp vegetables. Cooking time may need to be adjusted slightly depending on the thickness of your salmon and the desired tenderness of your vegetables.

Step 5: Quick Release the Pressure

Once the cooking cycle is complete, allow the Instant Pot to naturally pressure release for 2 minutes. After 2 minutes of natural release, perform a quick release by carefully moving the pressure valve to the “Venting” position to release any remaining pressure. Quick releasing the pressure prevents the salmon and vegetables from overcooking and becoming mushy. Be cautious when performing a quick release, as hot steam will be released.

Step 6: Finish and Serve

Carefully remove the Instant Pot lid. The salmon should be cooked through and flaky, and the vegetables should be tender but not mushy. If you prefer your broccoli slightly more tender, you can add the broccoli florets to the Instant Pot after pressure cooking and let them steam for a few minutes in the residual heat with the lid loosely placed on top. Gently transfer the salmon and vegetables to a serving platter or individual plates. Spoon any remaining lemon butter garlic sauce from the bottom of the Instant Pot over the salmon and vegetables. Garnish with fresh chopped parsley and lemon zest. Serve immediately and enjoy this flavorful and healthy Instant Pot meal!

Nutrition

Serving Size: one normal portion
Calories: 450-550
Fat: 25-35 grams
Carbohydrates: 25-35 grams
Fiber: 5-7 grams
Protein: 35-40 grams