Remove layer of skin from salmon and place salmon into a stainless steel pan insert.
In a separate bowl, melt butter.
To the butter, add lemon juice, 1 teaspoon salt, minced garlic and dill weed and whisk well.
Pour lemon butter mixture over salmon.
Cover salmon with lid and set aside.
Prepare Rice in Cooking Pot
Measure rice into colander and rinse well. Make sure water is running clear.
Dump rice into pressure cooker cooking pot.
Add dehydrated veggies, 2 Tablespoons butter, 2 cloves minced garlic, 1 teaspoon salt and chicken broth to cooking pot.
Place trivet into pressure cooker.
Place pan with the salmon and lemon butter on top of trivet in pressure cooker.
Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 3 minutes.
When beep sounds, wait 10 minutes and then release the rest of the pressure.
Remove pan of salmon from pressure cooker.
With a fork, fluff the rice.
Place rice on plate and serve salmon on top with slices of lemon wedges.
A "rice" cup is the little plastic cup which comes with multi-cookers, pressure cookers and rice cookers. It is simply a cup (not a unit of measurement) used to measure raw rice. It is not a proper dry measuring cup. A "rice" cup measures similarly to a 3/4 dry measuring cup.The recipe is written in reverse order from the photos and videos. As we all prepare our food at different speeds, I want to make sure that the rice, dehydrated veggies and broth don't sit in the pot for a long time. That will cause swelling of the rice and veggies and if left too long may cause a burn notice.So, prepare the salmon first, so it is ready to go and then toss together the rice and veggies in the pot.