Ingredients
- 1 cup water
- 4 salmon fillets 6 ounces each, skin-on
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 4 thin lemon slices
- 2 teaspoons fresh thyme chopped
- 2 teaspoons fresh dill chopped
Instructions
- Pour 1 cup of water into the Instant Pot and insert the trivet.
- Pat the salmon dry. Place the salmon fillets on the trivet skin-side down. Season them with salt, black pepper, and herbs, and place a lemon slice on top of each fillet. Secure the lid, ensure the valve is set to sealing, and cook on manual high pressure for 3-4 minutes.
- After the cooking time is up, perform a quick pressure release by turning the valve to venting. Carefully open the lid once the pressure has dropped.
