Instant Pot Salmon And Vegetables With Lemon-Butter Sauce

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recipe by Carrie Forrest

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Don’t you love when a show-stopping dish is actually one of the simplest to make? This recipe is the per-fect example. You don’t even have to plan ahead, just grab salmon fillets out of the freezer and cook them right along with red potatoes and carrots. The butter sauce coats everything and makes for a flavorful, healthy meal. If your salmon fillets are larger than 4 ounces, you might be able to fit only four in the pot at one time. Also, be sure to cut your potatoes and vegetables fairly small so they cook all the way through during the short cooking time

Inspired by:

recipe updated Jun 12, 2020


  • Low sodium vegetable broth icon
    Low sodium vegetable broth
    1 cup (about 253.01 g)
  • Red potato icon
    Red potato
    908 g (about 18 ¼)
  • Carrot icon
    2 (about 100 g)
  • Frozen salmon fillets icon
    Frozen salmon fillets
    567.5 g (about 2 ¼ cups)
  • Unsalted butter icon
    Unsalted butter
    ¼ cup (about 57.6 g)
  • Lemon icon
    2 (about 116 g)
  • Garlic powder icon
    Garlic powder
    ½ tsp (about 1.33 g)
  • Sea salt icon
    Sea salt
    1 tsp (about 6.5 g)
  • Dill icon
    as needed
  • Black pepper icon
    Black pepper
    1 pinch (about 0.13 g)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add low sodium vegetable broth to the inner pot
  2. Add red potato and carrot to the inner pot
  3. Add frozen salmon fillets to the inner pot skin side down
  4. Drizzle with unsalted butter and lemon
  5. Sprinkle with garlic powder and sea salt
  6. Close and lock the lid and turn the steam release handle to Sealing
  7. Pressure cook - Manual, High, 5 min
  8. Natural release - 10 min
  9. Release pressure -
  10. Then add dill and black pepper to the inner pot
  11. Serve immediately
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