Salmon and Vegetables. How to cook salmon in instant pot 
Salmon and Vegetables
Cooking salmon has never been easier… a one pot version of salmon with vegetables cooked to perfection in an instant pot. The spices and fresh herbs combination worked magically in flavoring the dish perfectly. The first time I made this dish, I though the salmon would be over cooked and the vegetables would be undercooked. So I was very excited when I opened the pot and the salmon was moist and flaky; while the potatoes were perfectly soft. This is now one of our favorite salmon recipe – I’ve made this dish at least three more times since the first cooking. And why not? It’s a very nutritious meal with plenty of omega-3 and lycopene from the cooked tomatoes. I hope you will make this dish and enjoy it as much as we do. Happy Cooking!
Try these Instant Pot Favorites:
Boneless Skinless Chicken Breasts
Instant Pot | Brown Rice & Black Beans
Want more wholesome and healthy recipes? Sign up for exclusive email updates. Follow Us on Social Media: YouTube, Pinterest, Instagram,Twitter, Facebook, ,LinkedIn
Salmon and Vegetables | How to Cook Salmon in an Instant Pot
Equipment
- 6 Quart Instant Pot
Ingredients
- 24 ounces fresh salmon (4 portions about 6 ounces each). I used Canadian Salmon
- 3 tablespoons extra virgin olive oil
- 1 tablespoon grey poupon mustard
- 1 1/2 teaspoons sea salt or kosher (adjust for your diet)
- 1 teaspoon smoked paprika can substitute sweet paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh oregano chopped
- 2 medium shallots peeled and sliced
- 3 cloves fresh garlic sliced
- 1 pound grape tomatoes or cherry tomatoes (cut larger tomatoes in half lengthwise)
- 2 large russet potatoes washed thoroughly and cut into 1 inch chunks
- 1 tablespoon white wine (I use drinkable white wine)
- 1 lemon cut in half
Instructions
Let's Season the Salmon:
- Rinse the salmon portions and dry thoroughly with paper towel. Rub the salmons portions with 1 tablespoon of the olive oil.
- Rub the grey poupon mustard all over the salmon (about 1 teaspoon per salmon)
- Season the salmon portions with 1 teaspoon of the salt, 1/2 teaspoon of the smoked paprika, 1/4 teaspoon each of the fresh ground black pepper and cayenne pepper.Note: Reserve the remaining spices for the vegetables.
- Place the seasoned salmon portions onto the instant pot rack (this rack usually comes with the instant pot).
Let's get all the ingredients into the instant pot: I use a 6 quart instant pot.
- Add the remaining 2 tablespoons extra virgin olive oil in the stainless steal instant pot insert.
- Add in the potatoes and tomatoes. Add in the shallots, garlic and the remaining dill and oregano.
- Add in the remaining spices, capers and wine.
- Squeeze in the juice from 1/2 of the lemon.
- Use a spoon to mix it all together.
- Place the rack insert with the salmon on top of the vegetables.
- Squeeze the juice from the remaining half a lemon all over the salmon fillets.
- Close the instant pot with it's pressure lid, making sure the pressure release valve is up. (usually automatic).
- Turn on the pressure cooker setting on high. And set the time to 3 minutes.
- The pot will begin to pressurize in a few seconds. It will take 10 to 15 minutes to pressurize and then the 3 minute timer will start to count down the cooking.
- When the 3 minute cook time is up, immediately depressurize the pot by pressing down the steam release valve. Once the steam has been released. remove the cover.
- Carefully remove the rack with the salmon. Place it on a large plate.
- Turn on the saute setting on the instant pot. (You may need to first turn off the pot and then turn on the saute setting).
- Cook the potatoes mixture and broth for 3 to 5 minutes until the liquid reduces to your liking. Turn off the instant pot.Note: I cooked down my broth for about 3 minutes.
- Plate and serve the potatoes with the salmon and some of the gravy. Enjoy!
Video
Notes
Nutrition
Leave a Reply