Ingredients

The following ingredients have 4 Servings
  • 1 cup Water ((for the pressure cooker) 2 cups for 8 qt pot)
  • 2 (5-6 oz) Salmon Filets ((with skin))
  • 1/4 tsp Salt
  • 1 pinch Pepper
  • 2 cloves Garlic ((pressed or grated/minced))
  • 1 Tbsp Fresh Chopped Dill ((or 1 1/2 tsp dried))
  • 4-6 Fresh Lemon Slices ((thinly sliced))
  • 2 Tbsp Butter ((sliced into 4 pats))
  • 2 Tbsp Water ((or white wine))
  • 2 Tbsp Fresh Lemon Juice

Instruction

  • Pour 1 cup of water into the inner liner of the pressure cooker. Then set the trivet/rack inside.
  • Place the salmon filets into the pan, skin side down.
  • Sprinkle the filets with the salt, pepper, and the garlic.
  • Place the dill on the salmon, followed by the lemon slices, then the butter pats on top.
  • Add the water and lemon juice to the pan.
  • Place the pan into the pressure cooker, onto the trivet.
  • Close the lid and set the steam release knob to the Sealing position.
  • Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure.
  • When the cook cycle has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure.
  • When the pin in the lid drops back down, open the lid and carefully remove the pan.
  • Serve immediately with some of the lemon butter sauce over the filets.