Best Instant Pot Salmon And Potatoes Recipes

Instant Pot Salmon with Garlic Potatoes and Greens image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 1/4 pounds small red-skinned potatoes, halved or quartered
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper
Four 5- to 6-ounce skin-on center-cut salmon fillets (3/4 to 1 inch thick)
1/4 teaspoon paprika
1/2 teaspoon grated lemon zest, plus lemon wedges for serving
4 cloves garlic, minced
4 cups packed mixed baby spinach and arugula (about 3 1/2 ounces)

Steps:

Put the potatoes in the bottom of an Instant Pot. Add 1 cup water, 2 tablespoons of the butter, 1/2 teaspoon salt and a few grinds of pepper. Place the pot's steam rack over the potatoes.
Rub the top and sides of the salmon fillets with the paprika and lemon zest and season generously with salt and pepper. Place skin-side down on the rack. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
Remove the salmon and rack and set the cooker to saute at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1 to 2 minutes; stir in the remaining 2 tablespoons butter and season generously with salt and pepper. Smash the potatoes with a fork or wooden spoon until chunky.
Turn off the cooker. Add the mixed greens to the potatoes and stir until wilted, 1 to 2 minutes. Season with salt and pepper. Divide the salmon and potato mixture among plates. Serve with lemon wedges.

Instant Pot Salmon and Potatoes image

Number Of Ingredients 8

1 pound center cut salmon
1/2 teaspoon salt
1/2 cup white wine
1 pints baby tricolor potatoes, halved
1 small shallot, quartered
4 sprigs thyme
5 thin slices lemon
4 tablespoons butter, cubed

Steps:

Pat salmon dry and sprinkle with 1/4 tsp salt. Add wine, 1/4 tsp salt and 1/2 cup water to cooker. Add potatoes and salmon. Top with thyme and lemon slices.
Place steaming rack over potatoes and place salmon on top. Place 2 lemon slices and 1 thyme sprig. Seal and cook for 3 minutes on manual, then release manually. Finely chop leaves from remaining sprig.
Remove salmon and rack and transfer potatoes and shallot with slotted spoon to bowl, discarding lemon and thyme.
Switch cooker to sauce and simmer for 8 minutes until reduced by half. Turn off and add butter and chopped thyme. Stir until melted. Return potatoes and toss to coat and warm. Serve with salmon and top with maldon.