|Canned salmon||16 Ounce|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Celery stalks||2 , finely diced|
|Minced onion||2 Tablespoon|
|Eggs||2 , beaten|
|Cream of mushroom soup||1 Can (10 oz)|
|Water||1⁄2 Cup (8 tbs)|
|Lemon slices||4 (For Garnish)|
Remove skin and bones from salmon.
Mix salmon, bread crumbs, celery, onion, eggs, and soup in a bowl.
Put mixture in a greased casserole dish that will fit into the cooker.
(Make a dish out of foil if necessary.) Put rack in cooker.
Set salmon on rack.
Close cover and put pressure regulator in place.
When pressure is reached cook for 20 minutes.
Let cool naturally.
If desired, dot the loaf with butter and put under the broiler for 2 minutes, or until butter melts.
Garnish with lemon slices, and serve with fresh peas and a tossed salad.