Add the water
Pour the water into the inner pot of the pressure cooker and position the handled trivet inside.
Arrange the salmon
Lay the salmon fillets in a single layer on the trivet. Place them skin-side down when using skin-on fillets, then season with salt and freshly ground black pepper.
Cook at high pressure
Secure the lid, set the steam release valve to Sealing and select High Pressure for 0 minutes. When the cooking cycle ends, carefully release the pressure immediately.
Mix the dressing
Add the olive oil, soy sauce, apple cider vinegar, honey, ginger, garlic and sesame oil to a small jar. Seal tightly and shake until emulsified. Alternatively, whisk everything together in a small bowl.
Add the broccoli
After the pressure has fully released, open the lid and distribute the broccoli florets over and around the salmon.
Pressure cook again
Replace the lid, return the valve to Sealing and select High Pressure for 0 minutes. Release the pressure immediately when the cycle finishes.
Plate and dress
Carefully lift the salmon and broccoli onto serving plates. Spoon the honey, ginger and soy dressing over the top, then scatter with sesame seeds and chopped spring onions.
Serve immediately
Serve straight away, accompanied by steamed rice if desired.