With the trivet inside your pressure cooker, pour water into the cooking pot.
In a small mixing bowl, combine parsley, basil, dill, salt and pepper. Stir to combine. Pat salmon with some paper towels to remove any moisture and then season generously with the spice mixture, rubbing the mixture into the salmon.
Place the salmon, skin side down, onto the top of the trivet in your pressure cooker. Top the salmon with the lemon slices and drizzle the melted butter on top.
Place the lid on the pressure cooker and seal. Make sure the pressure release valve is closed. Set the pressure cooker to the steam mode for 3 minutes and press start.
When the cooking cycle is finished, carefully quick release the steam and removed the lid. Remove the salmon from the inside of the pressure cooker. You may have to remove the trivet along with your salmon, just be careful as it will be very hot.
Top with fresh chopped parsley or dill and enjoy!