Let me tell you, this Instant Pot Salmon with Garlic Potatoes and Greens is the kind of weeknight dinner that’ll save your sanity and still feel like a hug on a plate. I’ve had long days where the thought of cooking made me want to crawl under a quilt, but this one right here is a keeper. We’re talking buttery salmon, soft garlicky potatoes, and tender greens all cozied up in one pot. If that’s not an Easy Dinner win, I don’t know what is.
Ingredients
Salmon fillets bring healthy fats and a flaky bite. Go with skin-on for more flavor, but skinless works just fine too. Baby potatoes are the perfect one-bite size and soak up all that garlicky broth. I love using yellow or red potatoes because they hold their shape well.
Fresh garlic cloves are the soul of this dish. They mellow out in the pressure cooker and give the potatoes a rich, comforting flavor. Chicken broth or veggie broth is the cooking liquid that ties everything together. It’s the secret to flavor-packed potatoes and not bland boiled ones.
Greens like spinach, kale, or chard are added at the very end. They wilt gently and keep that lovely bite. Olive oil gives the salmon a light sear flavor even in the Instant Pot. Lemon juice brings the brightness that lifts the whole thing up.
Salt and black pepper season each layer. Don’t be shy; seasoning as you go is the trick to a truly tasty salmon dinner.
Step by Step Instructions
Start by washing your potatoes and cutting any larger ones in half. You want them about the same size so they cook evenly. Smash your garlic cloves gently with the side of a knife, just to wake them up and let them release their flavor.
Set your Instant Pot to sauté mode and drizzle in a little olive oil. Once it’s warm, add the garlic and stir for about a minute until it smells dreamy. Add the potatoes and a pinch of salt, stirring so the oil coats them.
Pour in the broth, enough to just cover the potatoes, then place the trivet or steam rack on top of the potatoes. Lay your salmon fillets on the trivet skin side down. Sprinkle with salt, pepper, and a drizzle of olive oil.
Close the lid, make sure the valve is sealed, and set to Pressure Cook for 3 minutes. Yep, just 3. Once it finishes, let the pressure release naturally for 4 minutes, then quick release the rest.
Carefully remove the salmon and set it aside. It should be flaky and just-cooked. Toss in your greens and close the lid again, letting the residual heat wilt them for about 2 minutes. Give the potatoes a gentle stir, add a squeeze of lemon juice, then plate everything up.
Mistakes to Avoid
When making Instant Pot Salmon with Garlic Potatoes and Greens, don’t skip seasoning the salmon before cooking. That’s your chance to lock in flavor. Avoid overcrowding the pot, especially with large salmon fillets; space helps them cook evenly. Never use too little liquid or you’ll risk a burn notice. And don’t cook the greens with everything else or they’ll turn to mush. Add them at the end to keep them bright and tender.
Pro Tips
If your salmon has the skin on, placing it skin-side down on the rack helps protect the delicate flesh. The skin acts like a little buffer so it doesn’t overcook. Want even more flavor in your broth? Add a splash of white wine or a bay leaf with the potatoes before cooking. That garlic-potato broth becomes pure magic and you’ll want to spoon it over everything.
Fresh herbs like dill or parsley added right before serving give this Easy Dinner a pop of color and flavor. If you’re a fan of spice, a pinch of red pepper flakes in the broth can add gentle heat without overpowering the dish. And if you’re prepping ahead, you can even chop your garlic and wash the greens the night before to make dinner almost effortless.
Instant Pot Salmon with Garlic Potatoes and Greens
Equipment
- Instant Pot
- Steam Rack / Trivet
Ingredients
Main Ingredients
- 2 salmon fillets skin-on or skinless
- 1 lb baby potatoes yellow or red, halved if large
- 4 cloves garlic smashed
- 1 cup chicken broth or vegetable broth
- 2 cups greens spinach, kale, or chard
- 2 tbsp olive oil divided
- 1 tbsp lemon juice
- salt and pepper to taste
Instructions
- Wash and halve the baby potatoes if needed. Smash garlic cloves gently to release their aroma.
- Set Instant Pot to sauté mode. Add 1 tbsp olive oil and sauté garlic for about a minute.
- Add baby potatoes and a pinch of salt. Stir to coat in the oil and garlic.
- Pour in chicken broth to just cover the potatoes. Place the trivet or steam rack over the potatoes.
- Place salmon fillets skin-side down on the rack. Season with salt, pepper, and drizzle with 1 tbsp olive oil.
- Close the lid, seal the valve, and pressure cook on HIGH for 3 minutes.
- Let the pressure release naturally for 4 minutes, then quick release the remaining pressure.
- Remove the salmon carefully and set aside. Add greens to the pot, close the lid, and let wilt for 2 minutes.
- Stir in lemon juice, adjust seasoning if needed, and serve everything with broth spooned over the top.
Notes
Serving Suggestions
Once everything is plated up, spoon some of the garlicky broth over the salmon for extra flavor. Serve this up with crusty bread to mop up those juices. If you want something chilled on the side, a lemony cucumber salad or even a cold glass of white wine pairs beautifully. For extra greens, toss up a quick arugula salad with lemon and olive oil. And if you’re feeling extra cozy, try serving this with warm pita bread and hummus on the side.
Frequently Asked Questions
Why is my salmon overcooked in the Instant Pot?
If your salmon is dry, it’s likely due to using the manual release too soon. Letting the pressure naturally release for 4 minutes helps it finish gently. Also, thinner fillets need less time, so always adjust based on thickness.
Can I use frozen salmon fillets?
Yes, you can, but they’ll need an extra minute of pressure cooking time. Just be sure to rinse off any ice glaze and pat them dry so they don’t water down the broth. Frozen salmon works great for quick dinner recipes like this.
What are the best greens for this Instant Pot salmon recipe?
Spinach, baby kale, and Swiss chard are great choices because they wilt quickly and don’t overpower the dish. You can mix them if you like, but be sure to stir them in right after cooking to avoid over-softening.
Do I have to use a trivet or can I cook the salmon directly in the broth?
You can skip the trivet if you want the salmon to simmer in the broth, which adds flavor but may make it more fragile. Using the rack helps keep the salmon whole and makes serving easier for a clean, pretty plate.
One Last Bite
This Instant Pot Salmon with Garlic Potatoes and Greens has become a weeknight favorite around here. It’s a salmon dinner that feels fancy but cooks up faster than a drive-thru run. Whether you’re feeding your crew or just yourself, this dish is one of those simple joys you’ll come back to again and again. And if you loved this, you might enjoy something similar like this Roasted Green Chile Chicken Enchiladas or the bright and bold Thai Chicken Wrap with Spicy Peanut Sauce. Both pack flavor without a ton of work.
If you’re looking to learn more about Instant Pot fish cooking methods, this helpful guide from The Kitchn breaks it down nicely: How to Cook Salmon in the Instant Pot. It’s a great primer if you want to try variations or just understand the basics better.
