Instant Pot Salmon and Vegetables

For the past few months, I’ve been on a never-ending quest to find the perfect Instant Pot method for salmon. I settled on the Instant Pot, because I’ve found that it is the most versatile tool in my kitchen. It made this recipe possible, and I was able to cook the salmon in a way that would be very difficult in a regular pot. The Instant Pot has a programmable function called “auto-adjust” that allows you to set the cooking time based on the type of food you are cooking. In this case, I made the recipe for a larger batch of salmon, so I adjusted the cook time based on the type of salmon I was using.

This Instant pot salmon recipe is a quick and easy hands-on meal that’s great for weeknight dinners. The recipe is perfect for busy weeknights when you need a delicious dinner recipe ready in 30 minutes or less.

Salmon is one of the most popular seafoods in the world.  The meat is not only healthy, but it is also very versatile.  It can be eaten as is, in salads, or as a main dish.  Since we are on the topic of fish, it is worth mentioning that salmon is not only healthy, but it is also loaded with Omega-3 fatty acids.  This is a type of polyunsaturated fat that is very important for our bodies and can help lower cholesterol.  Besides its health benefits, the other advantage of salmon is that it is very low in calories.  A 3 oz. serving contains only 41 calories.  This makes it a perfect choice for weight loss diets. Read more about instant pot salmon and broccoli and let us know what you think.

Our tasty Instant Pot Salmon and Vegetables will help you stick to your New Year’s goals. This one-pot meal is packed of fresh bell peppers, carrots, and zucchini, as well as herbs, butter, and a delicious salmon sauce. Healthy eating has never tasted so delicious.


My favorite fish to eat is salmon. There are many health advantages, plus I like the flavor. I don’t make it as often as I should since I don’t always have the time to devote to it. I realized I needed to find a method to incorporate salmon into my hectic schedule while maintaining its flavor. That’s how this recipe came to be. It’s flaky, delicious, nutritious, and very easy to prepare!

Is salmon good for your health?

Yes, absolutely! A large body of evidence suggests that a combination of omega-3 fatty acids, selenium, and vitamins A and D is essential for boosting immunity in the short and long term. It’s abundant in salmon! Chronic diseases such as heart disease, diabetes, and cognitive decline may all be reduced by eating at least two servings each week. 

Which kind of salmon is the most nutritious?

Wild Alaskan salmon, according to, is the healthiest fish available. Salmon is good for the palate and the environment since it is caught using approved safe fishing methods and fed a wild, natural diet. When compared to farmed salmon, wild salmon has a reduced calorie and fat content.


Ingredients for our Salmon and Vegetables in an Instant Pot:

  • 34 cup of water
  • a few basil leaves
  • 1 pound fish, skin on if possible but not required
  • 3 tblsp. butter
  • 1 carrot
  • lemons (two) (1 thinly sliced and 1 for garnish)
  • 1 courgette
  • 1 red bell pepper, chopped, chopped

How to prepare our Salmon and Vegetables in an Instant Pot:

The first step is to fill the Instant Pot with water and herbs, then add the steamer rack, ensuring that the handles are stretched up.

Then, skin down, put the salmon on the rack. Wrap the Instant Pot grate with foil if you don’t have skinned salmon. This prevents the salmon from breaking apart during cooking and has no effect on the final product.


Drizzle melted butter over the fish and season with salmon spice. If you don’t have salmon seasoning, salt and pepper, lemon pepper, or Italian herbs will suffice. After that, add the lemon slices on top.

Close the Instant Pot and ensure that the top venting lever is set to “Sealing.” To set it to 3 minutes, hit “Steam” and then the + or – buttons. After that, it will begin to build pressure, which will take approximately 8-10 minutes. Slice your vegetables as the fish cooks. We chose to julienne them since it adds a nice visual element to the meal, but you may use whatever technique you want.


When the Instant Pot beeps to indicate that it’s done, quickly release the pressure, being cautious to avoid the steam that will rise. To keep our body as far away from the steam as possible, we opt to relieve the pressure by pushing the lever with a long utensil.

Remove the lid, and gently remove the rack with the salmon, using hand protectors, and place it on a dish. (The steam rack’s handles will be very hot!)


With a spoon, remove the basil leaves and discard them. Finally, hit the Instant Pot’s “saute” button. It will get very heated very fast. Cook for approximately 2 minutes after adding the vegetables. Stir once in a while.


Remove the veggies from the pan and serve with the fish. Add the remaining teaspoon of butter to the saucepan at this time, and pour a little sauce over the entrée if preferred. To add more flavor to the salmon, squeeze some lemon over it.

Serve and have fun!


So, whether you’re attempting meal prep, planning a week’s worth of meals, or simply having these items on hand, our Instant Pot Salmon and Vegetables is a great complement to any menu. It’s nutritious and delicious, with enough servings for up to four people. There are no more excuses when it comes to cooking salmon on a Tuesday night thanks to the Instant Pot’s ease of use!

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7-minute prep time

Time to cook: 20 minutes

Duration: 27 minutes


  • 34 cup of water
  • a few basil leaves
  • 1 pound fish, skin on if possible but not required
  • 3 tblsp. butter
  • 1 carrot
  • lemons (two) (1 thinly sliced and 1 for garnish)
  • 1 courgette
  • 1 red bell pepper


  1. In the Instant Pot, combine the water and basil. Place the salmon on top of the steam rack in an equal layer.
  2. Evenly spread the butter (minus 1 TBS) over the fish. Then season with salmon spice and top with sliced lemon.
  3. Set the Instant Pot to “steam” for 3 minutes after closing the cover.
  4. Prepare the carrot, zucchini, and red bell pepper (julienne) while the fish is frying. Remove from the equation.
  5. When the timer beeps, manually release any residual pressure. (Also with caution!)
  6. Take the salmon out of the Instant Pot. Remove and discard the basil leaves as well.
  7. Allow Instant Pot to cook for 2 minutes after pressing “saute.” Cook, stirring regularly, for 2-3 minutes with the vegetables.
  8. Remove the Instant Pot from the heat after 2-3 minutes and serve with the salmon.
  9. Enjoy!

Information about nutrition:



Size of Serving:

1 tbsp. per serving 306 calories 18g total fat 5g Saturated Fat 0g trans fat 12 g of unsaturated fat 84 milligrams of cholesterol 203 mg sodium 8g Carbohydrates 2 g fiber 4 g sugar 28 g protein

(Nutritional information is an estimate that may vary depending on cooking techniques and ingredient brands utilized.)

Have you tried this recipe yet?

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This is a quick and easy recipe for making salmon and vegetables in the Instant Pot. The beauty of this recipe is that you can also make a large batch for serving on your next family dinner night. I find that this preparation is a delicious meal by itself, but it also goes well with mashed potatoes and steamed veggies.. Read more about instant pot salmon with sauce and let us know what you think.

Frequently Asked Questions

Can you cook meat and vegetables at the same time in an instant pot?

Yes, you can cook meat and vegetables at the same time in an instant pot.

What should you not put in instant pot?

Do not put in instant pot anything that is liquid, such as water, milk, or juice.

Is instant pot good for fish?

I am not a fish, but it is possible that an instant pot could be good for some types of fish.

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.