Instant Pot Salmon and Potatoes
Ingredients
-
1
cup
low-sodium vegetable broth
-
1
pound
medium red potatoes, cut into 1-inch chunks
-
2
carrots
chopped into 1-inch pieces (about 1 cup)
-
4
ounces
frozen salmon fillets
-
4
tablespoons
ghee, melted
-
1
teaspoon
sea salt
-
½
teaspoon
garlic powder
-
2
lemons
juice of
Instructions
- 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.
- Pour the melted ghee over the salmon and sprinkle the salt and garlic powder over the top.
- Lock the lid into place and set the pressure to High for 5 minutes.
- After cooking, let the pressure naturally release for 5 minutes, then quick release any remaining pressure.
- Unlock and remove the lid, then serve immediately with lemon juice squeezed over each serving.
Nutrition Facts (estimated)
Servings
4
Calories
281
Total fat
13.3g
Total carbohydrates
32.2g
Total protein
10.8g
Sodium
233.9mg
Cholesterol
45mg
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