Step 1

Place water and herbs in the Instant Pot and then put in the steamer rack making sure the handles are extended up.

Step 2

Drizzle salmon with 1 tbsp ghee/fat, season with salt and pepper, and cover with lemon slices. Place salmon, skin down on rack.

Step 3

Close the Instant Pot and make sure the vent is sealed. Select the “Steam” function (you can also use manual/high pressure) and press the + or – buttons to set it to 3 minutes.

Step 4

While salmon cooks, julienne your veggies.

Step 5

When cooking is complete, use a quick release. Select the cancel button. Remove lid, and using hot pads, carefully remove rack with salmon and set on a plate.

Step 6

Remove herbs and discard. Add veggies and select the “Sauté” function and let the veggies cook for another 2 to 3 minutes using the residual butter/ghee and lemon juice.

Step 7

Serve salmon with veggies on top. Add remaining tbsp of butter/ghee to the pot and pour a little of the sauce over veggies and salmon if desired. Top with any additional fresh herbs and a squeeze of lemon juice.