Pressure Cooker Lemon Butter Salmon

Serves 2 in about 17 minutes. The pressure cooker brings tbsp dill and garlic together.

Ingredients

• 1 cup water (for the pressure cooker) 2 cups for 8 qt pot
• 2 (5-6 oz) salmon filets (with skin)
• ¼ 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

Method

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

More instant pot ideas are in the instant pot collection.