- 1 cup water or dry white wine of any sort
- 2 frozen skin‑on salmon fillets (
- 4 paper-thin fresh lemon slices any seeds removed
- 1/2 tsp ground black pepper
- 1/4 tsp table salt
Pour the water or wine into an Instant Pot. Set the pot’s rack (with the handles up) or a large, open vegetable steamer inside the pot. Set the fillets skin-side down on the rack or in the steamer, arranging them so they overlap as little as possible (do not stack them). Set two barely overlapping lemon slices on each fillet. Sprinkle the fish and lemon slices evenly with the pepper and salt. Lock the lid onto the cooker.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 6 minutes with the Keep Warm setting off. The valve must be closed.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use a metal spatula to transfer the fillets one by one to serving plates