Instant Pot Recipe: Salmon and Tortellini Soup | Dish on Fish
#SeafoodSunday/ Salmon

Instant Pot Recipe: Salmon and Tortellini Soup

It’s #SeafoodSunday! Who’s ready for a warm bowl of hearty and delicious tortellini and salmon soup that’ll hit the spot on those bustling and brisk fall weeknights? We’re totally hooked on this easy-to-make Instant Pot salmon soup recipe that we created with Lindsay of The Lean Green Bean. Everyone in your family, even the kiddos, will be devouring this seafood soup and wanting to enjoy it all week long.

This family-friendly dish is the ultimate healthy comfort food for busy nights. The best part? Salmon and tortellini soup is a cinch to prepare in the Instant Pot—a handy kitchen savior and one of our favorite go-to gadgets when we’re pressed for time.

Thanks to this convenient, all-in-one pressure cooker, all you need are a few ingredients from your freezer: boneless salmon, mixed veggies and tortellini. (Tip: Purchase frozen fish when it’s on sale and keep it in the freezer so you’ll always have seafood on hand!) Sauté some chopped bacon, onions and garlic, add some seasonings and the frozen items and cover. It’s that simple!

Instant Pot salmon soup is tasty proof you can serve a delicious, satisfying and easy cleanup meal in less than 30 minutes. You’ll want to serve up these steaming bowls of seafood and pasta deliciousness all season long.

Instant Pot Salmon Tortellini Soup

Instant pot salmon soup


  • 2/3 cup onion, diced
  • 2 cloves garlic, minced
  • 1–2 strips bacon, diced
  • 12–16 ounces frozen boneless salmon
  • 1 (10 oz) package frozen mixed vegetables
  • 10 ounces frozen tortellini
  • 1 quart chicken or vegetable broth
  • 1 tsp paprika
  • 1 tsp Old Bay seasoning (optional)
  • 2–3 handfuls fresh baby spinach


  1. Set the Instant Pot to sauté and add chopped bacon, onions and garlic to the pot. Sauté for 3 minutes, stirring constantly. Switch Instant Pot off. Add frozen salmon (cut into 3-4 pieces if not already portioned), frozen vegetables, frozen tortellini, broth and seasonings to the pot and stir.
  2. Cover and use the manual (or pressure cook) button to set timer for 6 minutes. Use quick release once finished, flake salmon into chunks with a fork and stir in fresh baby spinach.

Handy tip: You can use salmon with the skin on. Just pull the pieces of salmon out after cooking, remove the skin, flake into chunks and return to the pot.

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