Instant Pot Salmon Pasta is filled with juicy chunks of salmon, al dente penne, a creamy sauce and lots of fresh dill. You can make this Instant Pot Creamy Pasta using frozen salmon and in under 10 mins. A fantastic dump & start Instant Pot fish dinner that’ll never disappoint you!
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Instant Pot Creamy Salmon Pasta
Today’s one pot Salmon pasta is a great way to use up frozen Salmon fillets & some pantry, fridge ingredients. If you love Instant Pot seafood dinners you’ll definitely enjoy this dump & start Instant pot creamy Salmon & Penne recipe.
Tips & Tricks
- Dump ingredients in order: Yes, it matters and will prevent the BURN error. You need to dump the ingredients in order that’s mentioned in the recipe.
- Weigh Pasta: Use pasta by weight. Eyeballing the pasta might not work for this recipe and you might end up with a BURN! Pasta by weight and the liquid ratio is very important while making any pressure cooker pasta recipe. So it’s important that you weigh the penne pasta and use it.
One Pot Salmon Pasta Ingredients
Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.
- Pasta: We used Penne pasta. You can use shells or rotini as well. Always weigh the pasta and than use in this recipe. This recipe is not tasted with special varieties of Pasta like gluten free or lentil pasta. We recommend that you stick to the regular penne for achieving the best result.
- Frozen Salmon: Use frozen salmon fillets directly from the freezer. Do not thaw the fish or use fresh salmon. The frozen salmon turns out amazing in this recipe and stays so moist & juicy. You’ll love it. We prefer using wild caught Alaskan Salmon.
- Aromatics: Yellow onion and minced garlic will boost up the flavor of this creamy one pot salmon pasta recipe. DO NOT use red onion, they are pungent and doesn’t go well in creamy recipes. You can however sub the yellow onion with shallots (use 1/2 cup finely chopped).
- Red Bell Pepper: This will add a subtle sweetness to the creamy fish pasta & add lot’s of fresh flavors. You’ll love it! You may sub it with orange bell pepper but DO NOT use green bell pepper. It won’t go well in this recipe!
- Dairy: Heavy whipping cream (known as double cream outside the USA), cream cheese & Parmesan cheese. You may use pre-shredded parmesan from the store or grate a block.
- Seasoning: Ground black pepper, dried oregano, red pepper flakes (won’t make it spicy at all), seafood seasoning. We used Red Lobster seafood seasoning, you can use any seafood seasoning (like old bay). If you want to increase the heat level just use more red pepper flakes & a few pinches cayenne.
- Fresh Herbs: Dill. Roughly chopped. You can’t beat the fresh dill flavor with dried dill. We recommend this ingredient a lot.
- Liquid: Better than Bouillon is the holy grail for all those amazing flavors in any recipe. We love using it stirred in warm/hot water. You can get a fantastic flavor filled chicken stock in seconds. However, if you don’t have Better than Bouillon paste use store bought or homemade chicken stock. You can also use water. Stock will add more flavor.
How to make Instant Pot Salmon Pasta?
Find the detailed step by step recipe along with measurements + Video at the bottom of the post.
Step #1 Dump ingredients in order
- Dump ingredients in order: Place the frozen salmon fillets into the steel insert of the instant pot. Add the uncooked penne pasta. Pour stock all over and around the pasta. Dump the chopped onion, garlic, bell peppers, cream cheese and seasonings in this order. DO NOT mix or stir.
Step #2 Pressure Cook
- Pressure cook: Secure the lid of the instant pot, seal the valve and PRESSURE COOK on HIGH for just 5 mins followed by quick pressure release.
- Mix gently: Salmon pasta will look very liquid-y now. Gently stir to mix well the ingredients and breaking down the cooked salmon as you go mixing. The liquid will be well absorbed by the pasta and rest of the ingredients.
Step #3 Stir in dairy
- Add dairy: Turn off the instant pot and add the heavy whipping cream. Mix well gently. Than, add the pre-shredded or grated parmesan cheese and gently stir to mix well until the cheese melts uniformly.
- Serve: Throw in the fresh chopped dill and mix well. Serve hot, enjoy!
Can Salmon Pasta be frozen?
You can freeze it but the pasta does turn awfully tender when thawed and re-heated. If that’s not a problem for you than you can freeze the Instant pot salmon pasta for upto 1 month. Store in heavy duty freezer safe bags or containers.
How long does Salmon Pasta last in the fridge?
You can store this Instant Pot creamy Salmon Pasta for upto 3 days in the fridge in air tight containers. Follow the reheating instructions shared below.
Fridge: Reheat the fridge cold Salmon Pasta in the microwave oven until warm or hot. Sprinkle water on top of the pasta before reheating, this will prevent the pasta from drying out.
If you feel that there’s not much creaminess left in the dish you also add a few splashes heavy whipping cream or milk or half and half just to revive back the creamy goodness.
Freezer: Thaw the Instant pot salmon pasta overnight in the fridge and follow the reheating instructions shared above.
Side Dishes that go well with Salmon Pasta
Though creamy Salmon pasta is a complete filling meal all by itself. But, if you want to portion control and add some healthy sides with this creamy instant pot pasta dinner than here are some choices:
- Instant pot steamed broccoli.
- Instant pot steamed carrots.
- Instant pot steamed green beans.
- A light salad of your choice.
- A crusty bread. We love sour dough!
- Cheesy garlic bread.
Instant Pot Salmon PastaPrint Recipe Pin Rate
Watch Recipe Video
- 1/2 pound Penne Pasta (**8 ounce, 227 g. Uncooked Penne Pasta.)
- 3 Frozen Salmon (**about 1 pound. Use skinless frozen salmon.)
- 1/2 cup red bell pepper (**finely chopped)
- 1 cup onion (**finely chopped. Use yellow onion.)
- 1.5 tsp garlic (**minced)
- 4 ounce cream cheese (**cubed. 1/2 a block cream cheese.)
- 1/2 cup Parmesan Cheese (**pre-shredded or grated from a block.)
- 1/3 cup Heavy Whipping Cream (**look for subs in the NOTES below.)
- 1/4 cup dill (**roughly chopped. Use fresh dill.)
- salt (**add according to your personal taste preference. )
- 1.5 cups water (**warm.)
- 1 tbsp Better Than Bouillon (**stir this into the warm water to make a flavorful chicken stock.)
- 1/2 tsp oregano
- 1/2 tsp red pepper flakes
- 1/2 tsp Ground Black Pepper
- 1/2 tsp seafood seasoning (**like old bay. We used red lobster seafood seasoning.)
- Dump Ingredients: You must dump the ingredients in the following order – add the frozen salmon fillets directly from the freezer into the steel insert of the Instant pot. Than, throw in the uncooked penne pasta on top of the frozen salmon and spread them out in a single layer. Pour the chicken stock over the pasta and around. Than throw in the chopped onion, garlic, bell pepper. Add the cubed cream cheese on top and sprinkle the seasonings. DO NOT mix or stir.
- Pressure Cook: Secure the lid of the Instant Pot, seal the valve and PRESURE COOK on HIGH for 5 mins. When the pressure cooking cycle is over the instant pot will begin to beep. Perform a quick pressure release by manually moving the valve from the sealing to the venting position. Open the lid carefully when the metal pin on top of the lid drops. The pasta will have a good amount of liquid on the top, do not worry that’s normal. The liquid will be well absorbed when we mix all the ingredients.
- Add dairy: TURM OFF the instant pot. Gently stir everything the pot to mix the ingredients well. Break the cooked fish with the help of the spatula as you stir the ingredients. You may keep the fish chunky or break it into several small pieces. Pour the heavy whipping cream and mix well. Add the shredded or grated parmesan cheese and mix well until the cheese well incorporates and melts.
- Serve: Throw in the chopped fresh dill and gently fold it into the creamy salmon pasta. Do the test taste and add a few pinches salt (according to your personal taste preference) and mix well. Serve the one pot creamy salmon pasta with lemon wedges and more grated/shredded parmesan cheese. Enjoy!
- Can I double the recipe: Yes you can double the recipe. The cook time would remain the same, just double all ingredients.
- Can I use gluten free or lentil penne? This recipe is tested using regular penne pasta. We would recommend that you stick with the same to avoid any recipe failures.
- Can I use fresh salmon fillets? Using fresh salmon fillets will require a different amount of the total liquid. I have not tested this recipe using fresh salmon. You may try but today’s proportions won’t work.
- How can I make it spicy? Increase the amount of red pepper flakes or add a few pinches cayenne.
- Is the creamy salmon pasta spicy? No today’s recipe is not spicy.
- Heavy whipping cream subs: You may sub the cream with half and half.
- Can I use green bell pepper? Today’s pressure cook salmon pasta won’t taste good with green bell pepper. Use red or orange bell pepper for making the recipe outstanding taste wise.