Pressure Cooker Vietnamese Caramel Salmon

In your pressure cooker or Instant Pot, whisk together the 1 tablespoon coconut oil, 1/3 cup packed light brown sugar, 3 tablespoons Asian fish sauce, 1 1/2 tablespoons soy sauce or low-sodium soy sauce, 1 teaspoon grated peeled fresh ginger, finely grated zest of 1 lime (about 2 teaspoons), juice of 1/2 lime (about 1 tablespoon), and 1/2 teaspoon freshly ground black pepper. Use the sauté function to bring to a simmer and then turn off the heat.
Place the 4 (6-to 8-ounce) salmon fillets in the pressure cooker, skin-side up (if there is skin still attached, that is). Spoon the sauce over the fish, cover, and cook on low pressure for 1 minute. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Check the fish for doneness by cutting into a fillet. If you prefer your salmon more well-done, cook it for another minute or so using the sauté function.
Carefully lift the salmon fillets onto a serving platter, flipping them over so the browned caramelized side is facing up. (The fillets may fall apart a little as you lift them out. That's okay. They'll still taste ridiculously lovely.)
Use the sauté function to reduce the sauce until it’s thick and syrupy, about 3 minutes. Spoon the sauce over the salmon and garnish it with the sliced scallions and fresh cilantro leaves.