Instant Pot Salmon with Garlic Potatoes and Greens

BY Emily Parker December 30, 2025

The modern kitchen relies heavily on efficiency, yet the desire for a nutrient-dense, multicourse meal remains a priority for many households. This preparation of Instant Pot Salmon with Garlic Potatoes and Greens utilizes the unique pressurized environment of the multicooker to steam delicate seafood and tenderize root vegetables simultaneously. By layering ingredients strategically, the salmon retains its moisture while the potatoes absorb the seasoned cooking liquid below. This method eliminates the need for multiple pans, providing a streamlined approach to a balanced dinner that features bright citrus notes and earthy, wilted greens.

Table of Contents

Necessary Ingredients

For the Base and Steam Cycle:

One and one quarter pounds small red-skinned potatoes, halved or quartered into uniform pieces
One cup filtered water
Two tablespoons unsalted butter, divided
One half teaspoon kosher salt
Freshly cracked black pepper to taste

For the Seafood Layer:

Four center-cut salmon fillets, approximately five to six ounces each (ideally three quarters to one inch thick)
One quarter teaspoon ground smoked or sweet paprika
One half teaspoon freshly grated lemon zest
Additional kosher salt and black pepper for seasoning

For the Finishing Touch:

Four cloves fresh garlic, finely minced
Two tablespoons unsalted butter (remaining portion)
Four cups loosely packed baby spinach and arugula blend
Fresh lemon wedges for serving

General Preparation Instructions

Arrange the cut potatoes in the bottom of the inner vessel with water, the first portion of butter, and initial seasoning.
Position the stainless steel steam rack directly above the potato layer.
Apply the paprika, lemon zest, salt, and pepper to the salmon fillets.
Set the seasoned fish onto the rack, ensuring they are not over-crowded.
Secure the lid and cook under high pressure for three minutes.
Perform a manual pressure release immediately once the timer concludes.
Transfer the fish to a warm plate and switch the device to the Sauté function.
Sauté the garlic with the remaining butter among the potatoes until fragrant.
Crush the potatoes lightly and fold in the greens until they collapse into the mixture.

Technical Details and Sensory Cues

Managing the Pressure Cycle

When you first add the potatoes and water, ensure the potatoes are submerged or in contact with the water to facilitate even softening. The steam rack acts as a barrier, preventing the fish from boiling. As the unit reaches pressure, the steam circulates, infusing the salmon with the oils from the lemon zest and the warmth of the paprika. When the three-minute cycle ends, the manual release is vital; leaving the fish in the pot during a natural release will lead to an overcooked, rubbery texture.

Refining the Potato Texture

After removing the rack, you will notice a small amount of liquid remains. Switching to the Sauté setting allows this liquid to reduce and emulsify with the added butter and minced garlic. The aroma should shift from steamy to toasted as the garlic softens. Use a heavy spoon to “smash” the potatoes. You are looking for a rustic, chunky consistency—not a smooth mash—which allows the skins to provide a textural contrast to the soft interiors.

Incorporating the Greens

The residual heat of the inner pot is sufficient to wilt the spinach and arugula. Adding them after turning off the Sauté function ensures they retain a vibrant green color and a slight peppery bite from the arugula. If the greens are added too early, they may turn gray and lose their structural integrity. Stir them gently until they are just coated in the garlic butter and have decreased in volume by about seventy percent.

Pro Tips for Culinary Success

Uniformity is Key: Cut your red potatoes into equal sizes. If some pieces are significantly larger than others, they will remain firm while the salmon reaches the finish line. Aim for one-inch chunks.
Check the Thickness: This recipe is calibrated for fillets that are roughly one inch thick. If you have very thin tail pieces, consider reducing the pressure time to two minutes to avoid drying out the protein.
The Sizzle Factor: When you begin the sauté step with the potatoes, wait until you hear a distinct sizzle before adding the garlic. This ensures the garlic cooks quickly without sitting in lukewarm fat, which can make it taste bitter.
Zest Before Juicing: Always grate the lemon zest onto the fish before cutting the lemon into wedges. It is much easier to zest a firm, whole fruit than a squeezed remnant.
Skin-On Benefits: Even if you do not plan to eat the skin, cooking the salmon skin-side down on the rack helps the fillet hold its shape and prevents it from sticking to the metal wires.

Variations and Substitutions

Herbaceous Swap: If you prefer a more herbal profile, replace the paprika with dried dill or a pinch of herbes de Provence. This pairs exceptionally well with the lemon zest.
Alternative Greens: If arugula is too bitter for your palate, a straight baby spinach or even a very finely shredded kale can be used. Note that kale will require an extra minute of sautéing to soften.
Potato Varieties: While red-skinned potatoes hold their shape best, Yukon Golds are a wonderful substitute for a creamier, more buttery finish in the smash.
Dairy-Free Option: To make this recipe dairy-free, substitute the unsalted butter with a high-quality extra virgin olive oil or a plant-based butter alternative.

Serving Suggestions

Present the garlic potato and green mixture as a generous bed on a wide rimmed plate. Place the salmon fillet directly on top to allow any remaining juices to soak into the vegetables. A final squeeze of fresh lemon juice across the entire dish brightens the fats and cuts through the starchiness of the potatoes. For an added textural element, a sprinkle of flaky sea salt or a few toasted pine nuts provides a satisfying crunch that complements the flaky fish and tender greens.

FAQs

Can I use frozen salmon for this recipe?

It is best to use thawed fillets for consistent timing. If using frozen, the pressure cook time typically needs to be increased to five or six minutes, which may result in the potatoes becoming overly soft or falling apart.

How do I prevent the garlic from burning during the sauté step?

The inner pot retains significant heat; therefore, you should stir the garlic constantly. It only needs about sixty to ninety seconds to become aromatic. As soon as it turns pale golden, add the greens or turn off the heat to stop the cooking process.

What if my salmon is not fully cooked after three minutes?

If the fish is exceptionally thick and appears translucent in the center, you can replace the lid for two minutes without turning the heat back on. The residual steam trapped inside will gently finish the cooking process without toughening the exterior.

Is it necessary to peel the potatoes?

No, the thin skins of red potatoes provide nutrients and a pleasant texture. Peeling them is unnecessary and the skins help the “smash” hold together better than a naked potato would.

Nutrition Information

Nutrient	Amount per Serving
Calories	445 kcal
Protein	34 g
Carbs	28 g
Fat	22 g
Fiber	4 g
Sugar	3 g
Sodium	480 mg

Instant Pot Salmon with Garlic Potatoes and Greens

Necessary Ingredients

General Preparation Instructions