Step 1

Haddock and striped bass are good substitutes for the cod. Thin tail-end fillets can be folded to achieve proper thickness. The cod should register about 135 degrees after cooking; if it doesn't, partially cover the pot with the lid and continue to cook using the highest sauté function until the desired temperature is achieved. You will need a 1½-quart round soufflé dish or ceramic dish of similar size for this recipe.

Step 2

Arrange trivet included with Instant Pot in base of insert and add ½ cup water. Fold sheet of aluminum foil into 16 by 6-inch sling, then rest 1½-quart round soufflé dish in center of sling. Combine 1 cup water, bulgur, and ½ teaspoon salt in dish. Using sling, lower soufflé dish into pot and onto trivet; allow narrow edges of sling to rest along sides of insert.

Step 3

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using sling, transfer soufflé dish to wire rack; set aside to cool. Remove trivet; do not discard sling or water in pot.

Step 4

Arrange lemon slices widthwise in 2 rows across center of sling. Brush cod with 1 tablespoon oil and sprinkle with remaining ½ teaspoon salt and pepper. Arrange cod skinned side down in even layer on top of lemon slices. Using sling, lower cod into Instant Pot; allow narrow edges of sling to rest along sides of insert. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes.

Step 5

Meanwhile, whisk remaining 2 tablespoons oil, lemon juice, and shallot together in large bowl. Add bulgur, tomatoes, parsley, and mint, and gently toss to combine. Season with salt and pepper to taste.

Step 6

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using sling, transfer cod to large plate. Gently lift and tilt fillets with spatula to remove lemon slices. Serve cod with salad, drizzling individual portions with extra oil.