Name: Instant Pot Honey Mustard Salmon with Creamy Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 ¼ lb potatoes, cubed (baby, red, or yellow); 1 cup water; 4 tbsp butter or oil (divided); Salt; Pepper; 1 ¼ lb salmon, cut into 4 fillets; 1 lemon, sliced into wheels (optional); 1 tsp garlic powder (or 3-4 cloves, minced); ½ cup mustard; ¼ cup honey; ¼ cup olive oil; ¼ cup apple cider vinegar; ¼ tsp garlic powder (or 1 clove garlic); ¼ tsp ground ginger; ¼ tsp pepper; ¼ tsp salt

Instant Pot Honey Mustard Salmon with Creamy Potatoes

A quick and elegant dinner of tender salmon and creamy potatoes, all cooked together in the Instant Pot and drizzled with a sweet-tangy honey mustard dressing.

Prep15 min

Cook15 min

Total30 min

DifficultyEasy

Servings4

This Instant Pot recipe is perfect for busy weeknights when you want something that feels special but doesn't take hours. The salmon steams gently on a trivet above the potatoes, staying moist and flaky, while the potatoes cook below and are then mashed into a creamy side.

The honey mustard dressing is made separately and doubles as a sauce for both the fish and a simple salad. It's a complete meal in under 30 minutes, with minimal cleanup and maximum flavor.

Method

Place the cubed potatoes in the bottom of the Instant Pot. Pour in the water, then add half the butter or oil (2 tablespoons), salt, and pepper. Stir to coat.
Set the metal trivet (the included steam rack) on top of the potatoes. Arrange the salmon fillets on the trivet, skin-side down if they have skin. Season generously with salt and pepper. Place a lemon slice on each fillet if desired.
Close and lock the lid. Set the valve to sealing. Cook on Manual (High Pressure) for 3 minutes (5 minutes if the salmon is frozen).
While the salmon cooks, make the honey mustard dressing: In a small bowl, whisk together the mustard, honey, olive oil, apple cider vinegar, garlic powder, ground ginger, pepper, and salt. For a thicker, creamier dressing, blend in a blender. For a thinner consistency, whisk in up to 1/2 cup of water.
When the cooking time is up, immediately do a quick release by turning the valve to venting. Once the pressure is released, carefully open the lid. Using oven mitts, lift out the trivet with the salmon and set it aside on a plate. Let the salmon rest for a few minutes.
Switch the Instant Pot to the Sauté setting. Add the remaining 2 tablespoons of butter or oil and the minced garlic (or garlic powder). As soon as the liquid starts to bubble, mash the potatoes with a potato masher right in the pot. Stir frequently as the water absorbs. Mash to your desired consistency, then turn off the Instant Pot.
Serve the salmon and mashed potatoes with a green salad. Drizzle the honey mustard dressing over both the salmon and the salad.

💡 Tips

For extra flavor, add a bay leaf or a sprig of thyme to the potatoes before cooking.
If you don't have a potato masher, you can use a fork or the back of a spoon.
The honey mustard dressing keeps well in the fridge for up to a week.

Instant Pot Honey Mustard Salmon with Creamy Potatoes

Ingredients

Method

💡 Tips

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