Instant Pot Creamy Salmon Pasta is really easy and quick to make. It is delicious and great alternative to chicken pasta dishes. It’s great to make when you have no time to buy fresh ingredients as it uses frozen salmon and ingredients from a fridge and pantry.

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I mentioned a few times that I prefer white creamy pasta to tomato pasta. But to be fair, I’ll take any pasta anytime.

I don’t particularly consider making pasta sauces to be difficult but I don’t like using a few pots and pans to make a delicious pasta meal. This is why I absolutely adore making pasta in Instant Pot as both pasta and sauce cook together at the same time!

There’s no need to watch the pot with the pasta so that it doesn’t over-boil on the stove. There’s no need to keep testing if the pasta is cooked. There’s no need to drain the pasta. No need to stir the pan with the sauce and then mix everything together.

Just add everything to your electric pressure cooker, set the time, and forget about it for a few minutes. Once everything is cooked, just add a couple more ingredients, mix and serve. Voila! So easy!

There are some people who feel that Instant Pot Pasta tastes different from when it is cooked in the traditional stove-top method. I, however, do not taste any difference.

After a huge success of my Instant Pot Fish and Potato Soup (I had dozens and dozens of people tell me in various Facebook groups how much they love it), i’ve been meaning to make even more Instant Pot Fish Recipes. So, after many tries, I am finally happy with this recipe!

This Instant Pot Creamy Salmon Pasta is a great alternative to the traditional chicken pasta. Salmon adds a delicate and unique flavour. For those who are worried that this pasta will taste fishy, fear not! My mom couldn’t even tell it was salmon and kept asking me if it was chicken.

Instant Pot Salmon Pasta is creamy and delicious. Perfectly satisfying comfort meal made in mere minutes with almost no effort or hands-on cooking. And since everything is made in Instant Pot, you don’t even need to defrost your salmon. So convenient and easy!

Ingredients to make Instant Pot Creamy Salmon Pasta

How to make Creamy Salmon Pasta in Instant Pot

Just like most Instant Pot Pasta recipes, this particular one is very easy.

Combine all the ingredients except for the cream, parmesan, and dill in Instant Pot.

Cook on High Pressure for 4 minutes.

Do a quick pressure release.

Here’s the most tricky part. You need to add parmesan first and mix it really well into the pasta. Only add the cream once the cheese is mixed in. If you add both together then parmesan will clump up and not melt well.

Let stand for 5 minutes. This step is important. The pasta that wasn’t entirely under the liquid will be on a tougher side after cooking, so the step of letting the pasta stand will soften it.

Add the dill and serve.

That’s it! Isn’t it super easy?

I love that you don’t even need to defrost the salmon filets. So, Instant Pot Creamy Salmon Pasta is perfect for when you have no time to cook or even no time to go to a grocery store to buy fresh ingredients.

Ingredients and variations for Creamy Salmon Pasta Recipe

Salmon filets I have not tried cooking this recipe with fresh salmon filets. My guess is that it would work just the same. No need to cut up the filets either, once they are cooked, you can easily break them into pieces while mixing the pasta. Feel free to add more salmon or less. No need to adjust the timing.

Onion Make sure that you dice the onion really small. Do not cut it up into big pieces. You want the onion to give lots of flavour yet melt into the sauce. If you have time, feel free to lightly sauté the onion for a few minutes.



Seasonings I like a little bit of heat with creamy pasta sauces, so I use chili flakes. Feel free to omit if you don’t like heat or add more. Dill and fish are the best combination in my opinion, so I use both dried and fresh dill. If dill isn’t your thing, feel free to use dried parsley instead. As with most my recipes, I don’t use as much salt as other people, so adjust to your taste.

Shell pasta It took me quite a few tries to get the proportions and ingredients right when I was developing this recipe. I made many tweaks and tested different ingredients. However, I only tested this recipe with one specific shape of pasta. I do not know how it will work with other shapes. If you try, please let me know.



Cream cheese Cream cheese is the main ingredient that turns this pasta creamy, so you cannot really omit it. If you do decide to omit it though, I’m sure the pasta will still be delicious but the texture and flavour will be very different.

Broth I use Better Than Bouillon exclusively when I cook. I use whatever I have in the fridge: vegetable or chicken base. You can use your favourite broth instead. You may need to adjust the seasonings based on how salty the broth is.



Parmesan I tried this Creamy Salmon Pasta with parmesan, cheddar, and mozzarella. I liked parmesan the most but you can use your favourite melty cheese. Feel free to add more for cheesier pasta.

Cream Technically it’s an optional ingredient. It makes the pasta creamier and a bit saucier. You can add a bit more or a bit less. Feel free to use 10%, 18, or 35% cream.

Fresh dill I love dill and fish together. If dill isn’t something you like, feel free to use parsley or omit altogether.



For me, this Instant Pot Creamy Salmon Pasta is just perfect but you can add some extra mixings for more flavour and nutrients.

More add-ons:

Frozen peas – just add together with the cream and let stand for 5 minutes.

Fresh broccoli – chop into small pieces and add with the cream and let stand for 5 minutes.

Fresh spinach – add at the end, right before serving, it’ll wilt a little bit from the residual heat.

Capers – add right in the beginning before cooking, about 1 tablespoon or so.

Lemon juice and zest – add right to the plate for extra zing.

Smoked salmon – for double salmon flavour, add a few ounces of smoked salmon together with the cream.

Cooked shrimp – if the shrimp is frozen then add with the cream and let stand until it defrosts. If the shrimp is defrosted then add and just let stand for a minute to heat up.

I do not find that Instant Pot smells fishy after I cook fish in it. It smells a little bit but I usually store the lid upside down and 2-3 days later there’s no smell. However, if you are worried about the smell, then I suggest buying an extra sealing ring and using it exclusively for fish recipes.

You can also see my list for 9 Ultimate Instant Pot Accessories You Need to Buy.

More Instant Pot Pasta Recipes:

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