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instant pot salmon and veggies meal prep

Instant Pot Salmon & Veggies with Lemon-Butter Sauce

This Instant Pot Salmon and Veggies recipe is an easy show-stopper! No planning ahead -- just grab salmon fillets out of the freezer and cook them right along with red potatoes and carrots. This gluten-free, grain-free meal is flavored with a yummy lemon-butter sauce and is awesome for Instant Pot meal prep!

CourseMain Dish
Prep Time 10 minutes
Cook Time 5 minutes
Natural Pressure Release 10 minutes
Total Time 25 minutes
Servings 5 servings


  • 1cupbone broth (or vegetable broth)
  • 2poundsmedium red potatoescut into 1-inch chunks
  • 2cupspeeled and chopped carrots
  • 5(4-oz)frozen wild-caught salmon filets
  • 4tablespoonsunsalted buttermelted
  • 1teaspoonsalt
  • 1/2teaspoongarlic powder
  • 2lemons, juiced
  • black pepperto taste
  • fresh dillto garnish, optional


  1. Pour the broth into the inner pot and add the potatoes and carrots. Place the salmon fillets,

    skin-side down, on top of the vegetables.

  2. Pour the melted butter over the salmon and sprinkle the salt and garlic powder over the top.

  3. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 5 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.

  4. Unlock and remove the lid. Serve immediately garnished with black pepper and dill, or place the salmon and vegetables in an airtight container and refrigerate for up to 4 days.