Step 1

Rinse fish; pat dry. Place each fillet in the center of a large square of parchment paper. Sprinkle fish with the next three ingredients (through pepper); add dill. Top with lemon and butter.

Step 2

Bring up two opposite edges of paper; seal with a double fold. Fold remaining ends to enclose fish, leaving space for steam to build.

Step 3

Place a small metal rack or trivet in the bottom of a 6-quart electric pressure cooker; add the water. Place fish packets on rack.

Step 4

Cover with lid and lock securely. Select high pressure and set timer for 5 minutes cooking (timer will start after cooker has come up to pressure). Quick-release pressure. Let stand 5 minutes before serving.