Instant Pot Salmon with Potatoes and Greens

Name: Instant Pot Salmon with Potatoes and Greens
Prep time: 10 min
Cook time: 3 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb (450g) salmon fillet, skin on or off; 1 lb (450g) baby potatoes, halved; 4 cloves garlic, minced; 2 tbsp olive oil; 4 cups fresh greens (spinach, kale, or Swiss chard); 1/2 cup chicken or vegetable broth; 1 lemon, sliced; 1 tsp dried dill (or 1 tbsp fresh); 1/2 tsp salt; 1/4 tsp black pepper

Author: Lynn

Published: October 3, 2025

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You know those nights when you stare into the fridge, willing a healthy dinner to magically appear in 20 minutes? Yeah, me too. That exact moment of desperation is how this recipe for Instant Pot Salmon with Garlic Potatoes and Greens was born in my kitchen. After years of wrestling with the pressure cooker—and I mean years, from mushy disasters to perfectly timed triumphs—I finally cracked the code for a complete meal that feels fancy but is honestly foolproof. I rely on this one on busy weeknights when I’m running between soccer practice and laundry, because it delivers tender, flaky salmon, flavorful garlicky potatoes, and bright, wilted greens all from one pot, with barely any cleanup. It’s my secret weapon for eating well without the weeknight stress.

Why You’ll Love This Instant Pot Salmon Recipe

Okay, let me just gush for a second. This isn’t just another salmon recipe. It’s the one I make when I’m hangry, short on time, and still want to feel like I ate something good for me. Here’s exactly why it’s going to become your new go-to:

Instant Pot Salmon with Garlic Potatoes and Greens ingredients

It’s unbelievably fast. From fridge to plate in about 20 minutes? That’s faster than most delivery, and you control what goes in it. The 3-minute pressure cook time still blows my mind every single time.
One pot = happy you. The Instant Pot does all the work, and you only have one pot to wash. The potatoes cook underneath, soaking up all that garlicky, lemony goodness from the salmon dripping down. It’s a flavor party, and cleanup is a breeze.
It’s nourishing and light. You’re getting lean protein, healthy fats, and a big serving of veggies all in one go. It’s the kind of meal that makes you feel energized, not weighed down.
The flavor is everything. The garlic melts into the potatoes, the lemon perfumes the salmon, and the greens wilt into the most delicious, savory bed. It tastes like you fussed, but trust me, you did not.

Ingredients for Instant Pot Salmon with Garlic Potatoes and Greens

Gathering everything is the quickest part, I promise. Here’s your simple shopping list for two generous servings. I like to line everything up on my counter before I start—it makes the whole process feel like a fun, speedy challenge.

1 lb (450g) salmon fillet, skin on or off, patted dry with a paper towel
1 lb (450g) baby potatoes, halved (or quartered if they’re on the larger side)
4 cloves garlic, minced
2 tbsp olive oil, divided
4 cups packed fresh greens (like spinach, kale, or Swiss chard), roughly chopped if the leaves are big
1/2 cup low-sodium chicken or vegetable broth
1 lemon, half sliced into thin rounds, half saved for juicing at the end
1 tsp dried dill (or 1 tbsp freshly chopped dill)
1/2 tsp kosher salt
1/4 tsp black pepper

Ingredient Notes & Simple Swaps

Don’t stress if you’re missing something! This recipe is wonderfully forgiving. Here’s my take on the key players and what you can switch up.

For the salmon, I usually grab whatever wild-caught fillet looks good. Skin-on or skin-off both work—skin-on might stick a tiny bit more to the pot, but it’s fine. Just pat it super dry with a paper towel first; that’s my secret for the seasoning to stick and the flesh to sear nicely from the steam. No baby potatoes? Small Yukon Golds or red potatoes cut into 1-inch chunks are perfect. You want pieces that cook at the same rate as the salmon.

The greens are your playground. I use spinach most often because it wilts in seconds, but sturdy kale or chard are fantastic, too—just give the stems a rough chop. For the broth, I keep low-sodium on hand to control the salt, but in a real pinch, you can use water with an extra pinch of salt. And the dill? Fresh is a revelation here, but that little jar of dried dill in your spice cabinet works beautifully. If you’re not a dill person, try a sprinkle of thyme or oregano instead.

Essential Equipment You Will Need

Good news—you probably have everything already. You’ll just need your trusty 6-quart or larger Instant Pot (or any electric pressure cooker), a sharp knife and cutting board for prepping, and some measuring spoons. A trivet can be handy but isn’t essential. That’s it! No fancy gadgets required.

How to Make Instant Pot Salmon with Garlic Potatoes and Greens

Alright, let’s get cooking! The magic of this whole meal is in the layering. You’re basically building a flavor tower in your pot. The potatoes go on the bottom to steam in the broth, the salmon sits on top to cook gently, and everything finishes with a quick wilt of fresh greens. It’s so simple, you’ll have it memorized after one try.

Step 1: Prepare the Pot and Layer Ingredients

First, grab your Instant Pot liner and pour in that half cup of broth. This is your cooking liquid and it keeps everything from burning. Next, scatter your halved baby potatoes and all that minced garlic right into the broth. Now, take your salmon fillet—remember, pat it dry first!—and sprinkle both sides with the salt, pepper, and dill. Place the salmon right on top of the potato pile. Finish your little tower by laying the lemon slices over the salmon. This order is key! The potatoes need the direct liquid contact to cook through, and the salmon steams perfectly above it all.

Step 2: Pressure Cook and Finish the Dish

Secure the lid on your pot and make sure the steam release valve is set to “Sealing.” Hit the “Pressure Cook” or “Manual” button, set it to High Pressure, and adjust the time to 3 minutes. The pot will take a few minutes to come up to pressure, then the countdown begins. As soon as those 3 minutes are up and the timer beeps, do an immediate Quick Pressure Release. Careful—that steam is hot! Always open the lid away from your face.

Wow, look at that! You’ll see perfectly cooked salmon and tender potatoes. Now, immediately pile all your fresh greens right into the pot on top of everything. Don’t stir! Just put the lid back on (you don’t need to lock it) and let the incredible residual heat wilt the greens for 1-2 minutes. After that, drizzle the remaining olive oil over everything. Use a spoon to gently toss the potatoes and greens together at the bottom of the pot, coating them in that garlicky, lemony goodness. To check the salmon, just flake it with a fork at the thickest part—it should be opaque and tender.

Instant Pot Salmon with Garlic Potatoes and Greens - detail 1

Pro Tips for Perfect Instant Pot Salmon

After making this dozens of times, I’ve picked up a few tricks to guarantee success every single time:

Dry that salmon! Patting the fillet thoroughly with a paper towel before seasoning is a game-changer. It helps the seasoning stick and promotes a nicer texture.
For the easiest eating, I usually go for skinless salmon. If your fillet is really thick (over 1.5 inches), add 1 extra minute to the cook time. Using frozen? No need to thaw—just add 1-2 minutes.
Baby potatoes are ideal because they cook evenly and quickly. If you use larger ones, just cut them into 1-inch chunks so they’re done when the salmon is.
While dried dill works great, a big sprinkle of fresh dill at the end makes the flavors pop. If you have it, use it!

Serving Your Instant Pot Salmon Meal

This is the best part—getting it on the plate! I like to serve it family-style right from the pot, or I’ll use a big spatula to lift a portion of salmon with some potatoes and a big heap of those gorgeous greens underneath. The key is to serve it immediately while everything is warm and vibrant.

For a little extra flair, I always put out extra lemon wedges for squeezing and a small bowl of fresh dill or chopped parsley. A tiny sprinkle of red pepper flakes adds a nice kick if you like a bit of heat. It’s a complete meal on its own, but if you’re extra hungry, a slice of crusty bread to soak up the juices or a super simple side salad is absolutely perfect.

Storing and Reheating Leftovers

Honestly, this meal is so good that leftovers are rare in my house! But if you’re lucky enough to have some, here’s how to handle them. Store everything together in an airtight container in the fridge for up to 2 days. I don’t recommend freezing the cooked salmon—it tends to get a bit watery and lose that lovely texture when thawed.

To reheat, be gentle! My favorite method is to warm it in a covered skillet over low heat with a tiny splash of water or broth to keep it moist. You can also use the microwave at 50% power in short bursts, just until warmed through. The goal is to heat it without turning that perfect salmon into rubber.

Instant Pot Salmon with Garlic Potatoes and Greens: Nutrition Details

I’m a big believer in knowing what you’re eating, so I ran the numbers on this meal. It’s the kind of dinner that makes you feel good inside and out. Here’s a breakdown of the estimated nutrition per serving (that’s half the recipe). Just remember, these numbers can shift a bit depending on the exact salmon fillet you use or the brand of broth.

Calories: 420
Fat: 22g
Saturated Fat: 4g
Carbohydrates: 25g
Fiber: 4g
Sugar: 3g
Protein: 32g
Sodium: 480mg
Cholesterol: 75mg

This is just an estimate, of course. Using low-sodium broth or a different green can tweak the numbers. But overall, it’s a fantastic balance of protein, healthy fats, and complex carbs that keeps you full and satisfied.

Common Questions About Instant Pot Salmon

I get it—pressure cooking seafood can feel a little intimidating the first time. But after making this dish on repeat, I’ve answered every possible question in my own kitchen. Here are the big ones that usually come up.

Can I use frozen salmon?
Absolutely! It’s a lifesaver on busy nights. You don’t even need to thaw it. Just pop the frozen fillet right on top of the potatoes, season it as usual, and add 1 to 2 extra minutes to the pressure cook time. The only trick is to make sure it’s a single, solid piece so it cooks evenly.

What other vegetables can I add?
Oh, I love playing with this! Thin asparagus spears or green beans are fantastic—just toss them in with the greens at the end to wilt. For heartier veggies like broccoli or cauliflower florets, add them with the potatoes at the beginning so they have time to soften. Just keep the total veggie volume roughly the same so you don’t crowd the pot.

How do I prevent the salmon from overcooking?
The 3-minute time is magic, but the quick release is just as important. As soon as that timer beeps, flip the valve to release the pressure immediately. That stops the cooking right away. Also, remember that the salmon will keep cooking a tiny bit from the pot’s residual heat, so it’s okay if it looks slightly underdone when you first peek.

Can I double this recipe?
You can, but I’d be careful. In a 6-quart pot, doubling the potatoes might mean they don’t all cook through evenly. My advice? Keep the potato and salmon amounts the same for two people, but feel free to double the greens—they wilt down to nothing anyway. If you’re feeding a crowd, it’s better to make two separate batches to keep everything perfect.

My potatoes aren’t tender, what went wrong?
This usually means they were cut too big. Baby potatoes should be halved, and if you’re using regular potatoes, aim for 1-inch chunks, max. Also, make sure you’re using the full amount of broth and that the potatoes are submerged in it or sitting right in the liquid. If they’re piled too high above it, they’ll steam instead of simmer and might stay firm.

Share Your Instant Pot Salmon Creation

Alright, that’s my weeknight secret weapon! Now I want to hear from you. Give this Instant Pot Salmon with Garlic Potatoes and Greens a try and let me know how it goes. Did you use kale? Add some asparagus? Snap a picture and tell me all about it in the comments below—I love hearing your twists! Happy pressure cooking!