2 (5-6 ounce each) skin-on center-cut salmon fillets
1/2 teaspoon chili powder
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
Nonstick cooking spray
1/2 pound russet potatoes (2 small potatoes), scrubbed and cut into 1-inch pieces
1/4 cup water
2 tablespoons unsalted butter, divided
2 tablespoons half and half
Chopped fresh parsley and lemon wedges, for serving
Rub tops and sides of salmon fillets with chili powder, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Spray Instant Pot cooking rack with nonstick spray and place salmon fillets on rack.
Place potatoes, water, 1 tablespoon butter and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in bowl of 6-quart Instant Pot. Place rack with salmon over potatoes. Secure lid and set Pressure Release to Sealing. Select Pressure Cook or Manual Setting and set cooking time for 3 minutes at high pressure (pot will take about 10 minutes to come to pressure before cooking time begins).
When cooking time ends, move Pressure Release to Venting to release steam.
Carefully remove rack with salmon and set aside. Add half and half and remaining 1 tablespoon butter to Instant Pot and select Sauté setting. Use potato masher to mash potatoes until smooth and creamy.
Divide mashed potatoes and salmon between two plates and sprinkle with parsley. Serve with lemon wedges.
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