Ingredients

The following ingredients have 5 Servings
  • 1 cup low sodium vegetable broth
  • 2 lbs medium red potatoes (cut into 1 inch chunks)
  • 4 pieces carrots (peeled and chopped into 1 inch thick (about 2 cups))
  • 5 frozen salmon fillets (4 ounce each)
  • 4 tbsp unsalted butter (melted )
  • 1/2 tsp garlic powder
  • 2 lemons (juiced)
  • freshly ground black pepper
  • Fresh chopped dill (for garnish (optional))
  • 1 tsp fine sea salt

Instruction

  • 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 butter over the salmon and sprinkle the salt and garlic powder over the top.
  • 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.
  • 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.